This vegetable rice recipe is one of my absolute favorites! It’s the perfect side for any protein, but honestly, it’s just as delicious on its own. Infused with the warm, earthy flavors of cumin and garlic, this dish is quick, easy, and comes together with pantry and freezer staples. Ideal for busy nights or when you’re craving something comforting yet light!
Vegetable Rice Ingredients (serves 3-4):
- 2 tbsp olive oil (or preferred cooking oil)
- 1/2 medium red onion, finely chopped
- 3 garlic cloves, minced
- 1 cup grated carrot (about 1 large carrot)
- 2 tsp ground cumin
- 1 tbsp dry barberries (optional, for a tangy kick)
- 1 cup basmati rice
- 1 cup frozen peas
- 1 cup frozen corn
- Salt to taste
Step 1 -
Heat the oil in a skillet over medium heat. Add the chopped onion and sauté until softened. Add the grated carrot, minced garlic, and cumin, stirring well. If you’re using barberries, toss them in for an extra layer of flavor. Continue frying for a few minutes until the carrots start to soften, and everything is fragrant. Add the rice and stir for 2-3 minutes, ensuring each grain is well-coated in oil. Finally, add the frozen peas and corn, stirring to combine.
Step 2 -
Add 2 1/4 cups cold water and a pinch of salt. Gently stir with a fork to combine. Bring the water to a boil over high heat, then reduce to a simmer. Cover the skillet with a lid and let it cook for 10-12 minutes, or until all the water is absorbed.
Step 3 -
Turn off the heat and let the rice sit, covered, for a couple of minutes. Then, remove the lid and fluff the rice with a fork.
Enjoy!
Comments