Vegetarian Traditional Arabic Rice
Experience the vibrant flavors of the Middle East with this Vegetarian Traditional Arabic Rice recipe, a wholesome and aromatic dish featuring fluffy basmati rice seasoned with a blend of warm spices like cinnamon, allspice, and cumin. Sautéed vegetables—sweet carrots, tender zucchini, and savory onions—add layers of texture and freshness, while the topping of toasted almonds or pine nuts delivers a delightful crunch. Cooked in a flavorful vegetable stock and garnished with fresh parsley, this recipe is perfect for a healthy dinner or as a standout side dish at any occasion. Simple, yet packed with traditional Arabic flavors, it’s an irresistible vegetarian rice dish ready in under an hour!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 2 cups Basmati rice
- 3.5 cups Water
- 3 tablespoons Olive oil
- 1 large Yellow onion, finely chopped
- 1 medium Carrot, diced
- 1 medium Zucchini, diced
- 3 cloves Garlic cloves, minced
- 0.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground allspice
- 1 teaspoons Ground cumin
- 1 piece Vegetable stock cube
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 cup Slivered almonds or pine nuts, toasted
- 2 tablespoons Fresh parsley, chopped
Instructions
Rinse the basmati rice under cold water until the water runs clear to remove excess starch. Drain well and set aside.
Heat 2 tablespoons of olive oil in a medium-sized pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and golden.
Add the minced garlic, diced carrot, and diced zucchini to the pot. Stir and cook the vegetables for 4-5 minutes until slightly softened.
Stir in the ground cinnamon, ground allspice, and ground cumin. Cook for 1 minute to toast the spices and release their aroma.
Add the rinsed rice to the pot and stir to coat the grains in the spices and vegetables.
Dissolve the vegetable stock cube in the 3.5 cups of water, then pour the stock mixture into the pot. Add the salt and black pepper, and stir well.
Bring the mixture to a boil over high heat, then reduce the heat to low and cover the pot with a tight-fitting lid. Simmer for 15-20 minutes or until the rice is tender and the liquid is absorbed.
While the rice is cooking, heat the remaining 1 tablespoon of olive oil in a small skillet over medium heat. Toast the slivered almonds or pine nuts until golden brown, about 2-3 minutes, stirring frequently to avoid burning. Remove from heat and set aside.
Once the rice is done, remove it from the heat and let it sit, covered, for 5 minutes. Fluff the rice gently with a fork.
Transfer the rice to a serving dish and sprinkle with the toasted nuts and chopped fresh parsley. Serve warm and enjoy!
Nutrition Facts
Calories |
1231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.3 g | 73% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2856 mg | 124% | |
| Total Carbohydrate | 162.2 g | 59% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 15.2 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 379 mg | 29% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1527 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
