Rice with broccoli and cauliflower

If I need a quick meal and don’t feel like cooking something complicated, rice with broccoli and cauliflower is one of the easiest solutions. Especially when I have frozen vegetables in the freezer and want to get rid of them. I usually make this recipe after a busy day because it’s easy to follow and doesn’t leave many dishes behind.

Quick Info

Total time: 35-40 minutes
Servings: 4
Difficulty: easy

Ingredients

- 500 g frozen mix of broccoli, cauliflower, and carrot
- 200 g camolino rice (any round-grain rice works)
- 1 medium onion
- 100 ml sunflower oil (you can reduce if you want it lighter)
- 2 large ripe tomatoes
- 500 ml water
- Salt, to taste

Preparation method

1. I start with the onion. I peel it, wash it, and chop it as finely as I can. I don’t complicate myself with perfect cubes, just make it small enough to sauté evenly.

2. I heat a deep pan or pot, add the oil and onion. I sauté over medium heat, stirring occasionally, until the onion becomes glassy. It shouldn’t be browned.

3. I add the washed rice in two or three cold waters, directly over the onion. I mix it and leave it on the heat for 2-3 minutes until the grain becomes opaque, not completely translucent. I make sure it doesn’t stick.

4. I pour in the 500 ml of water all at once, stir, and let it come back to a boil.

5. When the water boils, I add the frozen vegetable mix directly from the bag, without thawing them first. I add salt (about a teaspoon at first), stir gently, and reduce the heat to medium-low.

6. I cover with a lid and let it simmer for 15-18 minutes. I check occasionally if the rice still has liquid, stir gently so it doesn’t stick to the bottom, but I don’t overdo it with stirring.

7. The rice is ready when the grains are soft but not mushy, and the liquid has almost disappeared. If there’s still a little water on top, I take the pot off the heat and let it sit covered for 5-10 minutes – the rice will absorb it.

8. In the meantime, I chop the tomatoes into cubes, without peeling them. Serve the rice warm, with tomatoes sprinkled on top. They are enough for flavor and freshness.

Why I make this recipe often

It’s a quick version of rice with vegetables, suitable whenever I have frozen vegetables to use. It’s made in one pot, works as a main dish or side, is good the next day, doesn’t have complicated ingredients, and doesn’t involve much work. Kids accept it easily, and I don’t have to supervise constantly during preparation.

Tips

- If you use another type of rice (basmati or long grain), adjust the cooking time and water. Camolino performs better, it doesn’t turn mushy.
- If there’s liquid left at the end, don’t force evaporation on high heat; better cover and let it absorb naturally.
- Stir only when necessary; otherwise, the rice can break.
- For a fluffier texture, let the rice sit covered after turning off the heat for at least 5 minutes.

Substitutions

- You can use only broccoli or only cauliflower, depending on what you have on hand.
- Instead of sunflower oil, you can use olive oil, but the final taste will be slightly different.
- For those without fresh tomatoes, a simple tomato sauce can work for serving, but without added sugar.
- If you don’t have onion, you can use leeks (only the white part), which have a milder taste.

Variations

- You can add frozen peas along with the other vegetables.
- For something heartier, you can add some diced tofu or chicken breast sautéed beforehand.
- If you have fresh herbs, dill works well sprinkled at the end.

Serving ideas

- As a side for grilled meat or fish.
- As a main dish, simple or with raw cabbage salad.
- If leftovers for the next day, you can put it in wraps with other raw vegetables.
- It also works cold, in a lunchbox, if you don’t mind the stickier texture.

Frequently asked questions

What type of rice can I use if I don’t have camolino?
You can use any round-grain rice, but adjust the amount of water and cooking time according to the package instructions. With long grain, the texture will be less creamy.

Can I add spices or herbs?
Yes. You can add pepper, garlic powder, paprika, or parsley, but add them to taste, towards the end.

Can it be made without oil?
You can significantly reduce the oil or use only 2 tablespoons, but the taste will be more neutral, and the texture less creamy.

Do I need to thaw the vegetables beforehand?
No. They go in frozen directly, thus keeping a firmer texture after boiling and not becoming watery.

Nutritional values (per serving, estimated)

Calories: 350
Protein: 7 g
Fat: 10 g
Carbohydrates: 55 g
Fiber: 6 g

Values may vary slightly depending on the vegetable mix, type of rice, and oil.

Storage and reheating

It keeps in the fridge, in a closed container, for up to 3 days. To reheat, add 1-2 tablespoons of water and heat in the microwave or on low heat, covered, stirring once every half minute. The texture becomes slightly stickier after cooling, but the taste remains fine. Freezing is not recommended, as the vegetables become too soft.

Clean, wash, and finely chop the onion. Sauté the onion in oil along with the rice until it becomes translucent. Add 500 ml of water and the frozen vegetables. Salt to taste. Cook covered until the rice is nicely puffed. Serve the rice together with diced tomatoes.

 Ingredients: 500 g broccoli + cauliflower + carrot [frozen] 1 onion 100 g oil 200 g camolino rice 2 tomatoes salt

 Tags:  rice with vegetables