Vegetarian Traditional Arabic Rice

Experience the rich flavors of the Middle East with this Vegetarian Traditional Arabic Rice recipe—a fragrant and wholesome dish that's as comforting as it is nourishing. Made with fluffy basmati rice, fresh vegetables like carrots and zucchini, and a medley of warm spices including cinnamon, allspice, and cumin, this recipe is a flavorful twist on a classic Arabic favorite. Toasted slivered almonds or pine nuts add a delightful crunch, while a sprinkle of fresh parsley brings a burst of color and freshness. Perfect as a standalone main or a side dish, this Arabic rice recipe is vegetarian-friendly and easy to prepare in just 45 minutes. Whether you're hosting a dinner party or looking for a new go-to family meal, this Middle Eastern-inspired dish is sure to impress and satisfy!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

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

Step 2

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.

Step 3

Add the minced garlic, diced carrot, and diced zucchini to the pot. Stir and cook the vegetables for 4-5 minutes until slightly softened.

Step 4

Stir in the ground cinnamon, ground allspice, and ground cumin. Cook for 1 minute to toast the spices and release their aroma.

Step 5

Add the rinsed rice to the pot and stir to coat the grains in the spices and vegetables.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

Transfer the rice to a serving dish and sprinkle with the toasted nuts and chopped fresh parsley. Serve warm and enjoy!

Nutrition Facts

Serving size	(1745.6g)

Amount per serving	% Daily Value*
Calories	1179.7

Total Fat 59.6g	0%
Saturated Fat 8.3g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 3254.0mg	0%
Total Carbohydrate 140.9g	0%
Dietary Fiber 12.5g	0%
Total Sugars 14.1g
Protein 26.6g	0%

Vitamin D 0IU	0%
Calcium 335.4mg	0%
Iron 11.1mg	0%
Potassium 1431.5mg	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: 44.5%

Protein: 8.8%

Carbs: 46.7%