Quick One Pot Vegetable Rice Food

ONE-POT SPICY VEGETABLE RICE

Steps:

• Heat the olive oil in a large pan over a medium heat.
• Saute the onions until translucent. If you do not wish to use oil then use can dry fry them or use a drop of water instead.
• Add the carrots, garlic and bell peppers and continue cooking for a few minutes.
• Add the rice, tomatoes, peas, spices, seasoning and water.
• Cook until the liquid starts to bubble, give it a real good stir, turn down low, cover with a lid and cook until the rice is tender and the liquid has been absorbed, stirring occasionally. If it gets to the stage where the water is absorbed and the rice isn't quite tender, you can boil a kettle and add another ¼ cup or so of water to finish it off.
• Serve immediately.

VEGETABLE RICE RECIPE | MIX VEG RICE | QUICK ONE POT VEGETABLE RICE

Steps:

• firstly, in a large kadai heat 3 tsp oil and saute 1 bay leaf, 1 inch cinnamon and 2 pods cardamom until they turn aromatic.
• now add ½ onion, 1 chilli and saute until they turn translucent.
• further add 5 beans, 1 carrot, 2 tbsp peas and ¼ capsicum.
• stir-fry for 2 minutes without mashing the vegetables.
• now add 1 cup basmati rice (soaked for 20 minutes).
• roast for 2 minutes without breaking rice.
• furthermore, add 2 cup water, 1 tsp salt and 1 tsp lemon juice.
• mix well, cover and simmer for 20 minutes. or pressure cook for 2 whistles on medium flame.
• after 20 minutes, give a stir. the rice will be still be moist.
• turn off the flame, cover and rest for 10 minutes.
• finally, add 2 tbsp coriander leaves and enjoy vegetable rice with raita or curry.

QUICK ONE POT VEGETABLE RICE

Steps:

• If using basmati or Asian rice it's best to wash and soak for 30 mins before cooking. Drain and set aside. Pro tip - soaking the rice makes for even cooking as well as makes it light and fluffy.
• In a skillet, saute' onions, garlic, and ginger in oil for about 2 minutes until translucent.Pro tip - Use a wide skillet for cooking rice to ensure even cooking.
• Add cinnamon, bay leaves, carrots, peas, and green beans - saute a minute more.Pro tip - we want the veggies to coat with the oil. If using frozen veggies do not cook for too long.
• Next, add the rice and cook on medium heat for two minutes so the rice is well coated with the oil.Pro tip- sauteing the rice will coat every grain with oil and lightly toast it. This makes very fluffy rice.
• Add stock, fresh herbs - and stir well. Season with salt and pepper. Bring to a boil, then lower the heat to a low simmer and cover with a lid.
• Cook on low for 15 minutes undisturbed. After 15 minutes - switch the heat off and let the rice rest for 10 minutes.Pro tip - the rice will continue to cook in the residue heat making it just right.
• When ready to serve - fluff the rice with a fork. Garnish with more fresh herbs. I like to serve it on its own with raita (recipe below) or along with the main course.

ONE POT EASY CHEESY VEGETABLES AND RICE

Steps:

• Heat oil in medium sauce pan over medium-high heat.
• Add remaining ingredients, except for cheese.
• Bring to a boil for 1 minute.
• Reduce heat to low, cover and simmer for 10 minutes, or until liquid is absorbed.
• Add cheese and stir until melted and serve immediately.

EASY VEGETABLE RICE MEDLEY

Steps:

• Heat oil in a skillet.
• Add onion, carrot, celery, and red pepper; cook 5 minutes or until tender.
• Add broth; bring to a boil.
• Stir in rice and peas; cover.
• Simmer 5 minutes.
• Remove from heat.
• Let stand 5 minutes before serving.
• ****To save time, replace all the veggies with 3 cups frozen mixed vegetables or frozen broccoli florets and add them when you would have added the peas.