Soy-Free Flavorful Rice and Vegetable Mix

Elevate your weeknight dinners with this vibrant Soy-Free Flavorful Rice and Vegetable Mix, a wholesome and aromatic dish that's both simple to prepare and packed with vibrant veggies. This recipe features fluffy basmati rice infused with the warmth of cumin, turmeric, and paprika, tossed with a colorful medley of sautéed carrots, zucchini, bell pepper, and peas. A splash of lemon juice and fresh parsley adds a zesty, herby finish, making it a deliciously light yet satisfying meal. Perfect as a stand-alone vegan dish or as a hearty side, this soy-free recipe is a must-try for those seeking a healthy, flavor-packed alternative for the whole family. Ready in under an hour and bursting with bold flavors, it’s an ideal choice for meal prep or easy entertaining!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1.5 cups Basmati rice
• 3 cups Water
• 3 tablespoons Olive oil
• 3 Garlic cloves, minced
• 1 medium Onion, finely chopped
• 1 Red bell pepper, diced
• 2 medium Carrots, peeled and diced
• 1 medium Zucchini, diced
• 1 cup Frozen peas
• 0.5 cup Vegetable broth
• 1 teaspoon Ground cumin
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Ground paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup Fresh parsley, chopped
• 1 Lemon, juiced

Directions

Step 1

Rinse the basmati rice under cold running water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.

Step 2

In a medium-sized pot, bring 3 cups of water to a boil. Add the rinsed rice, reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the rice is tender. Once cooked, remove from heat and let stand with the lid on for an additional 5 minutes, then fluff with a fork.

Step 3

While the rice is cooking, heat olive oil in a large skillet over medium heat. Add the minced garlic and chopped onion and sauté for 3-4 minutes until the onion becomes translucent.

Step 4

Stir in the diced red bell pepper, carrots, and zucchini. Cook for an additional 5-6 minutes until the vegetables begin to soften.

Step 5

Add the frozen peas to the skillet along with the vegetable broth, ground cumin, turmeric powder, ground paprika, salt, and black pepper. Stir to combine and bring the mixture to a gentle simmer.

Step 6

Let the vegetables and spices simmer for about 5 minutes, allowing the flavors to meld together and the liquid to reduce slightly.

Step 7

Stir in the cooked rice, ensuring that it is well coated with the vegetable and spice mixture. Cook for an additional 2-3 minutes to heat through.

Step 8

Remove the skillet from the heat and stir in the chopped fresh parsley and lemon juice.

Step 9

Adjust the seasoning with more salt and pepper if needed, and serve hot with an optional garnish of extra parsley.

Nutrition Facts

Serving size	(2067.1g)

Amount per serving	% Daily Value*
Calories	1164.2

Total Fat 47.8g	0%
Saturated Fat 7.7g	0%
Polyunsaturated Fat 4.3g
Cholesterol 0mg	0%
Sodium 2837.7mg	0%
Total Carbohydrate 159.5g	0%
Dietary Fiber 25.3g	0%
Total Sugars 35.0g
Protein 31.4g	0%

Vitamin D 0IU	0%
Calcium 449.2mg	0%
Iron 16.1mg	0%
Potassium 2910.2mg	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: 36.0%

Protein: 10.5%

Carbs: 53.4%