Rice with vegetables (vegan)
When I don’t have much time or the energy for something complicated, I make rice with vegetables. It’s perfect when I want a light meal or have vegetables that need to be used up. Each pot turns out a bit differently, depending on what I have in the fridge, but the base remains simple.
Quick Info
Total time: 35-40 minutes
Servings: 2-3
Difficulty: easy
Ingredients
1 medium onion
2 carrots (one grated, one diced)
1 small parsnip (diced)
1 red bell pepper (diced small)
100 g round-grain rice
2 tablespoons oil (I prefer sunflower oil)
1 teaspoon sweet goulash paste (optional, for flavor)
salt
freshly ground pepper
approximately 500 ml hot water (or as needed)
1 small bunch of fresh parsley
Preparation Method
1. Chop the onion and bell pepper into small cubes. Grate one carrot on the large grater and dice the other, along with the parsnip.
2. Heat the oil in a thick-bottomed pot. Add the onion, bell pepper, and grated carrot to sauté, stirring frequently for about 3-4 minutes. Don’t let them brown, just soften and become glossy.
3. Add the diced carrot and parsnip. Sprinkle with salt and pepper. Stir and let it cook on low heat for another 2-3 minutes to soften a bit more.
4. Add the goulash paste (if I have it; sometimes I skip this step). Mix well with the vegetables to combine the flavors.
5. Rinse the rice thoroughly in several waters until the rinse water is clear. Add it over the vegetables and stir a couple of times.
6. Pour in hot water until it covers the rice by about two fingers’ width. Keep the heat on low to medium.
7. Stir once, then cover the pot with a lid and let it simmer for 10-12 minutes. Don’t lift the lid too often; just check if there’s still liquid. If it starts to stick, add a little more hot water.
8. Once the rice is cooked, turn off the heat. Sprinkle with chopped parsley and let it sit covered for 5 minutes to meld the flavors.
Why I make this recipe often
It cooks quickly, doesn’t require any special techniques, and uses basic ingredients I have at home. It’s good warm, but also tasty cold the next day. It can easily be adapted depending on what I have on hand. I don’t need meat or hard-to-find ingredients.
Tips and Variations
Tips
- For a creamier texture, don’t rinse the rice completely. For a more separate rice, rinse until the water runs clear.
- If I add a bit of turmeric or sweet paprika, the color becomes more appealing.
- If I want the grains to stay separate, I use long-grain rice, but regular rice works too.
- I add salt after the vegetables are almost done; otherwise, the onion releases too much water.
Substitutions
- Parsnip can be replaced with parsley root or celery.
- Instead of goulash paste, a little pepper paste or a teaspoon of sweet paprika works.
- You can also use yellow or green bell peppers, but red gives a nicer color.
Variations
- If I’m not fasting, I sometimes add a little butter at the end or a sprinkle of grated Parmesan after turning off the heat.
- Other vegetables can be added: small diced zucchini, peas, or even corn.
- Sometimes I sprinkle fresh dill if I have it on hand.
Serving Ideas
- It works as a main dish, simple, with cabbage salad or pickles.
- As a side dish with tofu or grilled mushrooms.
- It can be packed in a container and eaten cold.
Frequently Asked Questions
Can I use pre-cooked rice?
Yes, but the cooking time is cut in half, and the texture will be a bit different, firmer.
If I don’t have goulash paste, can I skip it?
Yes, you can omit it. Just add salt, pepper, and a little paprika if you have it. The goulash paste only adds extra flavor and color.
How much water should I add?
Typically, for 1 part rice, I use 2.5 parts water. However, it depends on the rice and how many vegetables there are. If you see it’s reducing too quickly, add a little more.
Can I freeze the rice with vegetables?
I don’t recommend it. After thawing, the rice changes texture and becomes mushy. It’s better to keep it in the fridge and consume it within 2 days.
Nutritional Values (per serving, estimated)
Calories: ~230 kcal
Carbohydrates: 45-50 g
Protein: 4-5 g
Fats: 5-7 g (depends on the oil)
Fiber: 4-5 g
If you add more vegetables, the fiber content increases, but the calories don’t vary much. If you use more oil or add butter, the fat content increases.
Storage and Reheating
Store in the fridge in a sealed container for a maximum of 2 days. When reheating, add 1-2 tablespoons of water to prevent drying out. It can be heated in the microwave or in a pan with a lid over low heat. I don’t recommend freezing, as the texture of the rice changes. If it’s too dry, it can be mixed with a few drops of oil or a splash of lemon juice before serving.
First, we chop the onion and bell pepper, and grate a carrot, then we sauté them together in a little oil. We add the spices. Meanwhile, we cut the other carrot and the parsnip into cubes, then add them and let them sauté a bit. We add a little goulash cream. We wash the rice well and add it to the pot with the vegetables. We cover with water and let it boil. When the food is almost ready, we add the finely chopped parsley. Enjoy your meal!
Ingredients: 1 medium onion, 2 carrots, 1 parsnip, 1 red bell pepper, 100g rice, spices (salt or delicately seasoned and pepper), a bit of sweet goulash cream, a little parsley, 2 tablespoons of oil
