Time 19m Number Of Ingredients 15 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.
Time 20m Number Of Ingredients 14 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.
Time 20m Yield 4 serving(s) Number Of Ingredients 9 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.
Time 55m Yield 4 Number Of Ingredients 12 Steps:
In a saucepan bring water to a boil. Stir in rice. Reduce heat, cover and simmer for 20 minutes. Meanwhile, heat peanut oil in a large skillet or wok over medium heat. Add onions, bell pepper, garlic and pepper flakes, to taste. Cook 3 minutes, stirring occasionally. Increase heat to medium-high and stir in cooked rice, green onions and soy sauce. Stir-fry for 1 minute. Add peas and cook 1 minute more. Remove from heat. Add sesame oil and mix well. Garnish with peanuts, if desired.
Yield 4 servings Number Of Ingredients 13 Steps:
In a wok or deep skillet, heat up the oil over high heat and cook carrots, onions, and garlic until onions are translucent. Add bell peppers and broccoli and cook an additional 3-4 minutes. Push all of the cooked vegetables to the side of the pan. Beat the eggs and pour into the cleared half of the pan. Scramble the eggs and mix with the rest of the vegetables. Add peas, corn, rice, soy sauce, sesame oil, and pepper. Mix well and let the rice cook until slightly crispy. Enjoy!
Time 50m Yield 2 Number Of Ingredients 8 Steps:
In a large pan heat oil over medium heat and saute onions and cumin until onions are tender, but not browned. Rinse the rise several times and drain well. Add the rice to the pan with the onions and pour in the 2 cups of water. Stir in salt, garam masala and vegetables. Cover the pan and increase the heat to high. Bring the mixture to a boil and then reduce the heat to low, keeping the rice covered at all times. After cooking for about 10 minutes, gently stir the rice to distribute the spices evenly. Cook 25 to 30 minutes, or until all of the water has evaporated and the rice is tender.
Time 45m Yield 4 servings Number Of Ingredients 7 Steps:
Heat the oil in a Dutch oven or other heavy 3-quart pot over medium-high heat. Add the mushrooms, red pepper and onion and cook stirring, until the vegetables are softened, about 4 minutes. Add the rice and the salt and stir to coat the rice with oil. When the rice starts to look “chalky,” pour enough water into the pan to cover the rice by 1-inch. Raise the heat to high, bring the water to a boil, and boil until the level of the water meets the level of the rice. Reduce the heat to very low, give the rice a very thorough stir, and cover the pot. Cook until the rice is tender but with a little bite, about 20 minutes. Do not uncover the pot or stir the rice while it cooks. Fluff with a fork before serving. Stir in the scallions and transfer to a serving bowl.
Time 20m Yield 4 servings Number Of Ingredients 13 Steps:
Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that’s only half set, about 10 seconds; scoop onto a plate. Add the remaining tablespoon oil, then add the spinach, broccoli, bell pepper, carrots, snow peas, garlic, ginger, soy sauce and 1/4 teaspoon salt and stir-fry until crisp-tender, about 2 minutes. Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the sesame oil and serve.
More about “vegetable rice recipes”
Time 3h5m Yield 8 servings. Number Of Ingredients 7 Steps:
In a 5-qt. slow cooker, combine first 6 ingredients. Cook, covered, on low until heated through, 3-4 hours. If desired, serve with butter.
