Soy-Free Flavorful Vegetable Rice

Packed with vibrant, nutrient-rich vegetables and aromatic spices, this Soy-Free Flavorful Vegetable Rice is a hearty, wholesome dish perfect for any occasion. Made with fluffy basmati rice sautéed in olive oil and combined with a medley of sautéed red bell peppers, zucchini, carrots, and cherry tomatoes, this recipe is a colorful feast for the senses. Enhanced with a smoky blend of paprika, cumin, and fresh parsley, and brightened with a splash of lemon juice, it creates a balanced, savory flavor profile that's completely soy-free. This easy-to-follow, one-pot dish is ready in just 45 minutes, making it an excellent choice for a quick, healthy weeknight dinner or a vibrant side dish for any gathering. Perfect for anyone seeking a flavorful plant-based option that’s free from common allergens!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Basmati rice
• 2 cups Water
• 2 tablespoons Olive oil
• 1 medium Yellow onion, finely chopped
• 3 Garlic cloves, minced
• 1 medium Red bell pepper, diced
• 1 medium Carrot, peeled and diced
• 1 medium Zucchini, diced
• 1 cup Cherry tomatoes, halved
• 1 cup Vegetable broth
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Ground cumin
• 0.25 cup Fresh parsley, chopped
• 1 tablespoon Lemon juice

Directions

Step 1

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

Step 2

In a large pot, bring 2 cups of water to a boil. Add the rice, cover, reduce the heat to low, and simmer for 15-18 minutes or until the rice is cooked and water is absorbed. Fluff with a fork and set aside.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

Step 4

Add the minced garlic and sauté for another 1 minute until aromatic.

Step 5

Stir in the diced red bell pepper, carrot, and zucchini. Cook for 5-7 minutes, until the vegetables are tender-crisp.

Step 6

Add the halved cherry tomatoes and cook for an additional 2 minutes.

Step 7

Pour in the vegetable broth and bring to a simmer. Season with salt, black pepper, smoked paprika, and ground cumin. Stir well to combine.

Step 8

Mix the cooked rice into the vegetable mixture in the skillet and gently combine everything. Let it cook together for another 2 minutes to meld the flavors.

Step 9

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

Step 10

Serve warm as a main dish or a delicious side.

Nutrition Facts

Serving size	(1671.8g)

Amount per serving	% Daily Value*
Calories	801.1

Total Fat 33.5g	0%
Saturated Fat 5.4g	0%
Polyunsaturated Fat 3.4g
Cholesterol 0mg	0%
Sodium 3047.2mg	0%
Total Carbohydrate 110.5g	0%
Dietary Fiber 16.9g	0%
Total Sugars 25.3g
Protein 21.2g	0%

Vitamin D 0IU	0%
Calcium 360.6mg	0%
Iron 11.6mg	0%
Potassium 2657.7mg	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: 36.4%

Protein: 10.2%

Carbs: 53.4%