Vegetables with rice

I have made this rice and vegetable combination a few times when I wanted something quick, warm, and filling, without having to keep a close eye on the pot. It’s the recipe I use when I have leftover vegetables in the fridge or need a hearty side dish, but often I eat it as a main course. I haven’t always had the time or desire to take pictures at the end, but the taste turns out just as good every time.

Quick Info

Total time: 40 minutes
Servings: 3-4
Difficulty: easy

Ingredients

- 1 medium onion
- 1 large carrot
- 1 small parsnip
- 1 small piece of celery (about 50 g)
- 1/2 red bell pepper
- 1/2 green bell pepper
- 1/2 leek (only the white part)
- 150 g small champignon mushrooms (leave them whole or roughly chopped)
- 100 g broccoli florets (about a handful, I don’t use thick stems)
- 1 cup of rice (about 160 g, I use round grain)
- 3 cups of water (480 ml)
- 3-4 tablespoons of oil (sunflower or olive)
- salt to taste
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- a small bunch of fresh parsley

Preparation method

1. Clean and wash all the vegetables. Chop the onion, carrot, celery, parsnip, peppers, and leek finely so they cook quickly. Leave the mushrooms and broccoli whole or break them into larger pieces, so they don’t soften too much.
2. Heat the oil in a wider pan or a thick-bottomed pot. Add the onion, carrot, celery, parsnip, peppers, and leek. Sauté for 5-6 minutes over medium heat, stirring occasionally, until they become shiny. They should not color.
3. Add the mushrooms and broccoli. Leave for another 2-3 minutes, just enough for them to change color and soften a bit.
4. Wash the rice under cold running water until the water runs clear. Drain well and add it over the vegetables. Mix everything for 2-3 minutes, just enough for the rice to be coated with a little oil and for the flavors to meld.
5. Season with salt, oregano, and basil. Gently mix, then pour in the 3 cups of water, just enough to cover the mixture by about a finger.
6. Turn the heat to low to medium and let it cook without a lid, without stirring the rice. Be careful not to let it stick, check occasionally, but don’t stir.
7. When the liquid has almost evaporated (about 15-20 minutes), taste the rice. If it’s not cooked enough, add 2-3 tablespoons of warm water and let it cook for a few more minutes.
8. When it’s done, turn off the heat and let the pot sit covered for another 5-10 minutes. This way, the rice absorbs the steam and doesn’t remain wet or sticky.
9. Add the chopped parsley just before serving.

Why I make this recipe often

It’s one of the most flexible rice and vegetable recipes I know. It doesn’t take long and doesn’t require special ingredients. It works well as a main dish or side. I can use whatever vegetables I have on hand and don’t need broth or stock. It keeps well in the fridge and can be reheated quickly for lunch or dinner.

Tips

- It’s important not to stir the rice too much after adding the water. It retains its texture better.
- If you want a richer version, add a bay leaf at the beginning. Remove it at the end.
- Don’t add too much water at first. The rice with vegetables should be firm, not mushy.
- If you’re using a large pan with a thin bottom, check to make sure the rice doesn’t stick. A thick-bottomed pot is safer.
- For a fresher flavor, you can add parsley stems at the beginning, along with the vegetables.

Substitutions

- Parsnip and celery can be omitted if you don’t have them, but they add a rounder flavor.
- Long-grain rice works, but it won’t be as creamy.
- You can substitute the peppers with zucchini or cauliflower.
- Instead of basil and oregano, you can use a little thyme or marjoram.
- For an oil-free vegan version, you can sauté the vegetables in a little water.

Variations

- If you want to add protein, you can add cooked chickpeas or white beans towards the end.
- For a pop of color, a bit of sweet corn works too.
- The rice turns out very good with a few slices of pumpkin added with the vegetables.
- If you want to make it heartier, you can add a small diced potato along with the carrot.

Serving ideas

- As a main dish, with a green salad or pickles.
- As a side dish alongside grilled meat, fish, or tofu.
- Cold, in a lunchbox, alongside tomatoes or cucumbers.

Frequently asked questions

1. Can I use brown rice or whole grain rice?
Yes, but it will need more water (about 1:3.5) and cooking time (about 35-40 minutes). Taste towards the end to check if it has softened enough.

2. Can I freeze the rice with vegetables?
Yes. Portion it into small containers, let it cool completely first. When thawing, heat it directly on the stove with 2-3 tablespoons of water.

3. What do I do if the rice turns out too soft or sticky?
Most likely it had too much water or you stirred it too often. Next time, reduce the amount of liquid a bit. If you still want to salvage it, you can spread it on a tray to cool, then use it for fritters or lightly fry it.

4. Can I add tomato paste?
Yes, if you want the rice to be more colorful and taste like stew. Add a teaspoon of tomato paste with the vegetables at the beginning and mix well.

5. Can it be made without mushrooms or broccoli?
Sure. Just remove them and add other vegetables to taste: peas, cauliflower, or even spinach at the end.

Nutritional values

One serving has about 220-250 kcal (depending on the amount of oil and type of rice). It has about 40 g of carbohydrates, 3-4 g of protein, 6-7 g of fat (mostly from oil). The vegetables provide fiber and vitamins, and if you use brown rice, it increases fiber and mineral intake.

Storage and reheating

The rice with vegetables lasts 3 days in the fridge, in a sealed container. When reheating, add 2-3 tablespoons of water to the pan and heat over low heat, covered, so it doesn’t dry out. Avoid leaving it out at room temperature for more than 2 days – fermentation starts quite quickly. You can take it in a lunchbox without any issues.

We chop the vegetables finely (the mushrooms and broccoli are kept whole) and fry them in a few tablespoons of oil. When they become translucent, we add the previously washed rice, fry it together with the vegetables for about 5 minutes, after which we season to taste, add water, and let it simmer on medium heat without stirring. Finally, we add chopped parsley. Enjoy your meal!

 Ingredients: Quantities vary according to preferences: green bell pepper, red bell pepper, parsnip, mushrooms, celery, broccoli, carrot, onion, leek, one cup of rice, three cups of water, a pinch of salt, oregano and basil to taste, a bunch of rice, leek.

 Tags:  vegetables with rice