Vegetable Rice Recipe
8 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tablespoon olive oil
- Β½ medium yellow onion (diced)
- 2 cloves garlic (minced)
- 1 Β½ cups frozen mixed vegetables
- 1 Β½ cups white long-grain rice (uncooked, rinsed)
- Β½ teaspoon ground turmeric
- 3 cups vegetable stock
- Β½ teaspoon salt
- ΒΌ teaspoon ground black pepper
Method
- In a large skillet or saucepan, heat the olive oil over medium heat.
- Add the diced onion and cook for about 3 minutes, until it starts to soften. Stir in the minced garlic and cook for an additional 30 seconds.
- Add the frozen mixed vegetables and cook for 1-2 minutes, until they begin to thaw.
- Pour in the uncooked rice and ground turmeric. Stir well to mix. Pour in the vegetable stock, season with salt and pepper, and stir to combine.
- Increase the heat to bring the mixture to a boil. Once boiling, cover the pan, reduce the heat to the lowest setting, and let it cook for 12 minutes. Remove the pan from heat and let it sit, covered, for 5 minutes.
- Fluff the rice with a fork and serve warm.