Mixed Vegetable Rice
A delightful dish combining grains and colorful vegetables, perfect as a main course or side dish, showcasing flavors and textures with minimal preparation.
Ingredients
Vegetables and Seasonings
- 3 cups frozen vegetables Can be substituted with fresh vegetables.
- ½ Tablespoon curry powder Adjust according to taste.
- 1 teaspoon thyme
- ½ Tablespoon onion powder
- 1 teaspoon garlic powder
- 1 Tablespoon chicken bouillon powder Use as needed or substitute with vegetable bouillon for vegan.
- Salt and white pepper to taste
Rice and Fat
- 1 ½ cups raw rice Rinse until water runs clear.
- 2 Tablespoon unsalted butter Divided into two parts.
- 2 Tablespoon olive oil
Water
- 3 cups water Adjustment may be needed based on rice type.
Instructions
Preparation
- Preheat a shallow skillet or cast iron pot over medium heat.
- Add 1 Tablespoon of butter and 1 Tablespoon of water, covering the pot with a lid, and cook for 3 minutes.
- Stir to combine, then season with ½ teaspoon of curry powder, salt, and white pepper.
- Transfer the cooked mixed vegetables to a plate and return the skillet to the heat.
Cooking
- Add olive oil and 1 Tablespoon of butter to the skillet, melting them together.
- Stir in the curry powder, dried parsley, and thyme, cooking for about 30 seconds to bloom the spices.
- Add the rinsed rice and stir to combine.
- Add water, chicken bouillon powder, garlic powder, onion powder, salt, and white pepper to taste, stirring to deglaze the pan.
- Bring the rice to a rapid boil, then reduce heat to low, cover with a lid, and cook for 15-20 minutes or until tender.
- Add the cooked mixed vegetables back to the rice, stir to combine, and check seasoning.
- Cover and let the dish rest for 5 minutes before serving.
Notes
For added texture, consider topping with roasted nuts or seeds before serving. Store leftovers in an airtight container for up to four days.