Vegetable Rice Recipe

Vegetable Rice Recipe (Two Variations)

There are many ways to make vegetable rice, so here are two popular variations:

Simple Indian-Spiced Vegetable Rice:

This recipe is flavorful and easy to make.

Ingredients:

• 2 tablespoons vegetable oil
• 1 onion, thinly sliced
• ½ teaspoon ground cumin
• 1 cup Basmati rice, rinsed
• 2 cups water
• ¾ teaspoon salt
• ½ teaspoon garam masala
• ¾ cup frozen mixed vegetables (or your choice of chopped fresh vegetables)

Instructions:

1. Heat oil over medium heat in a large pan. Add the onion and cumin, and saute until the onion is tender but not browned (about 5 minutes).
2. Add the rinsed Basmati rice and stir to coat with the oil and spices.
3. Pour in the water, salt, and garam masala. Stir gently to combine.
4. Bring to a boil, then reduce heat to low, cover the pan tightly, and simmer for 15-20 minutes, or until the rice is cooked through and the water has been absorbed.
5. Stir in the frozen mixed vegetables (or fresh chopped vegetables) and cook for an additional 2-3 minutes, or until heated through.
6. Fluff the rice with a fork before serving.

Flavorful Vegetable Pulao:

This recipe is a bit more involved but offers a richer flavor profile.

Ingredients:

• 2 tablespoons ghee or vegetable oil
• 1 bay leaf
• 2 cloves
• 1 black cardamom pod
• 1 green cardamom pod
• 1 cinnamon stick
• 1 small star anise (optional)
• 1 medium onion, chopped
• 1 teaspoon ginger-garlic paste
• 1 green chili, chopped (optional)
• 1 cup chopped mixed vegetables (carrots, peas, beans, etc.)
• 1 cup Basmati rice, rinsed
• 1 ½ cups water
• ¾ teaspoon salt
• ½ teaspoon turmeric powder
• ½ teaspoon red chili powder
• ¼ teaspoon coriander powder
• Chopped fresh cilantro (for garnish)

Instructions:

1. Heat ghee or oil in a large pot or Dutch oven over medium heat. Add the bay leaf, cloves, cardamom pods, cinnamon stick, and star anise (if using). Saute for a minute until fragrant.
2. Add the chopped onion and cook until softened and translucent (about 5 minutes).
3. Stir in the ginger-garlic paste and green chili (if using) and cook for another minute, until fragrant.
4. Add the chopped vegetables and cook for 2-3 minutes, or until slightly softened.
5. Rinse the Basmati rice again and add it to the pot along with water, salt, turmeric powder, red chili powder, and coriander powder. Stir gently to combine.
6. Bring to a boil, then reduce heat to low, cover the pot tightly, and simmer for 15-20 minutes, or until the rice is cooked through and the water has been absorbed.
7. Fluff the rice with a fork and garnish with chopped fresh cilantro before serving.

Tips:

• You can customize these recipes with your favorite vegetables. Some popular choices include carrots, peas, corn, beans, bell peppers, broccoli, and cauliflower.
• If you don’t have garam masala, you can substitute a mixture of ground coriander, cumin, cloves, and cardamom.
• For a vegan option, use vegetable broth instead of water.
• Leftover vegetable rice can be stored in an airtight container in the refrigerator for up to 3 days.