Dairy-Free Flavorful Vegetable Rice

Bursting with vibrant colors and bold flavors, this Dairy-Free Flavorful Vegetable Rice is the perfect one-pan recipe for a wholesome, plant-based meal. Featuring a medley of crisp vegetables like carrots, zucchini, and red bell peppers, paired with fluffy basmati rice and seasoned with warming spices like turmeric, cumin, and coriander, this dish is both nutritious and satisfying. A splash of soy sauce enhances the umami while fresh cilantro adds a zesty finish. Ready in just 40 minutes, this easy-to-make dish is ideal for weeknight dinners, meal prep, or as a stunning side dish. Plus, it's entirely dairy-free, making it a delightful option for those with dietary restrictions. Bring flavor and nourishment to your table with this crowd-pleasing, veggie-packed rice recipe!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup basmati rice
• 1.5 cups water
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic cloves, minced
• 1 medium carrot, diced
• 1 medium red bell pepper, diced
• 1 small zucchini, diced
• 0.5 cup frozen peas
• 3 tablespoons soy sauce
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon turmeric
• 0.25 teaspoon black pepper
• 0.5 teaspoon salt
• 0.25 cup fresh cilantro, chopped

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear. Drain well and set aside.

Step 2

In a medium saucepan, bring 1.5 cups of water to a boil. Add a pinch of salt and the rinsed rice. Cover and reduce the heat to low. Cook the rice for about 15 minutes or until all the water is absorbed and the rice is tender. Remove from heat and let it sit, covered, for 5 minutes.

Step 3

While the rice is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat.

Step 4

Add the chopped onion and sauté for 3-4 minutes until translucent.

Step 5

Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Step 6

Add the diced carrot, red bell pepper, and zucchini to the skillet. Sauté for 5-6 minutes until the vegetables are tender but still crisp.

Step 7

Stir in the frozen peas and cook for an additional 2 minutes.

Step 8

Add the soy sauce, ground cumin, ground coriander, turmeric, black pepper, and 0.5 teaspoon of salt. Stir to combine and cook for 2 more minutes to let the flavors meld.

Step 9

Fluff the cooked rice with a fork and add it to the skillet with the vegetables. Gently mix everything together, ensuring the rice is well coated with the spice mixture.

Step 10

Remove from heat and garnish with fresh chopped cilantro before serving.

Nutrition Facts

Serving size	(1225.9g)

Amount per serving	% Daily Value*
Calories	759.5

Total Fat 31.9g	0%
Saturated Fat 5.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2998.0mg	0%
Total Carbohydrate 100.8g	0%
Dietary Fiber 16.2g	0%
Total Sugars 20.5g
Protein 23.1g	0%

Vitamin D 0IU	0%
Calcium 234.9mg	0%
Iron 10.5mg	0%
Potassium 1671.4mg	0%

*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.

Source of Calories

Fat: 36.7%

Protein: 11.8%

Carbs: 51.5%