Really quick and easy to make. Super tasty. And healthy.
A short list of ingredients, no exotic things to shop. This composes this super delicious vegetable rice.
Cooking rice in a pot is not that difficult. Even if in some TV cooking shows it seems like it is when again somebody is burning the rice ;-). The “secret” is to take twice as much water as rice. To measure water and rice the easiest way is to take a cup. Put 3 cups of water in a pot and bring it to a boil, add some salt. Then reduce the heat to a medium level. Pour in 1 ½ cups of rice, give it a quick stir, and put a lid on the pot. Now the rice shouldn’t cook. It should steam cook on low medium heat. If you want to use natural rice / whole grain rice / brown rice you may need a little bit more water and some more minutes to cook it, just have a look at the instructions on the package.
The green little peas are the perfect addition to the dish, it adds bright green colored vegetables, and no peeling or cutting is required. Moreover, they taste really good ;-).
Roasted cashews are not just a boring source of protein. When roasted they develop a slightly smoked flavor and get crunchy. The bigger the cashew bites the more crunch ;-).
This vegetable rice is perfect for meal prepping. You easily can put it in your lunch box for takeaway. And if there’s something left, or you prepare a larger batch, you can store it in the fridge for up to 2 days.
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Recipe (4 servings):
5 tbsp olive oil
4 pcs red onions (ca. 500g)
2 cloves garlic
2 zucchini (ca. 500g) (courgettes)
300g peas, frozen
2 tsp salt
1 tsp pepper
12 tbsp cashews (ca. 200g)
1 ½ cups rice (ca. 380g)
3 cups of water
8 tbsp plant-based yogurt (unsweetened)
4 tsp sesame
To cook the rice pour the water into a pot and bring it to a boil. Then add some salt. Reduce the heat to a medium level and put the rice in the pot. Give it a quick stir and put a lid on the pot. And let it steam cook for about 20 minutes.
Peel the onions and cut them into pieces.
Heat the olive oil in a large pan. Let the onion pieces sauté until they start to get slightly brown at the edges, approx. 5 minutes.
Peel the zucchinis and cut them into pieces. Put them into the pan, and let them roast for about 4 minutes. Then you can add the peas. Stir everything together. Add the salt and the pepper to the vegetables. Use a garlic press to crush the garlic cloves or slice up the garlic really thin. And also add it into the pan.
Chop up the cashews, or shortly blend them in a blender. Use a non-stick pan to carefully roast the cashews at medium heat. Don’t go away, don’t let anything distract you, and keep stirring until the cashews are nicely roasted (not too brown ;-)).
Then add the rice and the roasted cashew into the pan and stir them with the vegetables.
Put the vegetable rice on a plate and garnish it with plant-based yogurt and sesame.
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