A scrumptious quick one pot mixed vegetables rice recipe
In this video, Nanaaba shares a quick scrumptious, versatile, vegetable rich rice recipe, that can be used as a part of a main dish, or as the main side dish! Enjoy my simple everyday recipes with your family.
Ingredients and a preparation:
* 2 cups of jasmine rice (you may substitute with any long grain rice by the way)
* 1 cup vegetable broth
* 2 tablespoons of salted butter for cooking the rice, and 1 tablespoon for when the mixed veggies are added (no hard and fast rule about the amount of butter to use, if you catch my drift, lol)
* 2 cups of water for steaming the rice
* 1 tsp of salt (adjust amount to taste of course)
* 1/2 tsp vegetable bouillon
* 1 bay leaf
* 1 tbsp onion paste, and 1 tsp garlic paste or 2 cloves of garlic
For the preparation, have your pan on medium heat, and melt your butter, then add your onion and garlic paste, and cook till fragrant (that should take about 45 secs) add the salt, bouillon, bay leaf, and washed rice (yes people, you must wash your rice!!!!!) and toast till rice grains are dry, and toastyyyyy. then add your liquids - case in point, the broth, and water, stir, and cover with lid, and cook for 10 further minutes, or until the liquid is visibly evaporated. Remove lid, and stir to flush rice grains up, then cover with a parchment paper, and lid, then turn heat down to very very very low setting, and cook undisturbed for next 30 minutes. Remove lid, and add mixed veggies, and remaining butter on vegies, cover with lid for about 2 minutes to tenderize vegies. Finally, stir, and serve alongside whatever you love to have rice with.
How to Quickly Stir Fry Brown Rice with Vegetables
#friedrice #stirfryrecipes #veganrecipes #easyveganrecipes #foodtoliverecipe
Looking for a quick and easy healthy dinner that's also delicious? This Quick Vegetable Fried Brown Rice is packed with veggies and whole grains and is the perfect dinner!
Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Servings: 6 servings
Ingredients:
• 1 tbsp olive oil
• 1 small onion, chopped
• 1 chili pepper
• 1 yellow bell pepper, chopped
• 1 carrot, shredded
• 2 cloves garlic, minced
• 1 cup green beans (fresh or frozen)
• 3 cups cooked and cooled brown basmati rice (
• 3 tsp light soy sauce
• 1 tsp red pepper flakes, plus more for sprinkling
Instructions:
1. Heat olive oil in a large skillet or wok over medium-high heat. Add onion and red pepper and let cook for 5 minutes.
2. Add in carrots, garlic, bell pepper, and beans. Stir frequently about 5-7 minutes.
3. Add rice, soy sauce, and red pepper flakes to skillet and stir everything together. Cook another 3-4 minutes to heat through.
4. Serve in bowls and top with more red pepper flakes if desired.
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Three generations of our family are working together to bring you top-quality foods from different corners of the world. At Food to Live, we believe that food is more than a source of nutrition: it’s the key to your health.
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How to make vegetable rice like a pro | The cooking nurse
When I tell you rice is a staple and having multiple recipe sis going to save you the frustration and monotony, trust me because I know, I cook rice more than anything else and not a single time do we eat the same rice unless it’s on request like the carrot rice that makes rotations:
Watch the recipe here:
This vegetable rice is not only appealing to the eye it’s also full of nutritional ingredients that will help you and your family increase veg intake and enjoy your meals without feeling like oh it’s rice again.
Share if you like the video, give a thumbs up and most importantly subscribe if you’d like more of this content,
Connect with me on all my social media platforms as @TheCookingNurse
Brown Rice Pilaf
Serve this richly flavored pilaf as a side dish or as a stuffing. Recipe at:
One Pot Lentil and Rice Recipe Inspired by Lebanese Mujadara ???????? Easy Plant-Based Recipes for Vegans
This recipe is inspired by Lebanese Mujadara and a combination of a few Mediterranean recipes (however, I have added Ginger because of its various health benefits, especially with digestion).
➡️ When you come back, you’ll have one of the crucial ingredients for a vegan rice recipe that is rich in flavor owing to the inspiration of an old-world favorite dish from the Middle East. Next, you can prepare the sweet and fragrant basmati rice, herbs, and spices!
I hope you enjoy this modern instance of a centuries-old dish!
???? How long have you been on a vegan diet/plant-based? Let me know how it’s going in the comments below
▶️ RECIPE INGREDIENTS: (4 to 5 servings)
1 Cup / 200g BROWN LENTILS ONLY (washed and soaked in water for at least 4 to 6 hours (or overnight) until the lentils are very tender)
1 Cup /200g BASMATI Rice (thoroughly washed/soaked in water for 20 minutes)
3 Cup / 400g Chopped Onions - 2 medium size onions (430g with skin on)
1 Tablespoon ginger (very finely chopped)
1 Tablespoon garlic (very finely chopped)
3/4 Cup Strained Tomatoes / Passata / Tomato Puree
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1/4 to 1/2 Teaspoon Cayenne Pepper OR to taste (Optional)
Salt to taste (I added total 1+1/2 teaspoon of pink Himalayan salt)
2 Cups / 475ml Water
Garnish:
3/4 cup / 70g Parsley (finely chopped)
Freshly Ground Black Pepper to taste (I added 1/2 teaspoon)
Lemon or Lime juice to taste (I added 1+1/2 tablespoon lemon juice, I like it a bit sour)
Extra Virgin Olive oil (I added 2 tablespoons of organic cold-pressed olive oil)
▶️ METHOD:
✅???? USE A WIDER POT TO COOK THIS DISH (this will cook the rice more evenly and prevent it from getting mushy).
Wash and soak the brown lentils for at least 4 to 6 hours (or overnight) until the lentils are very tender. Thoroughly wash the rice until the water runs clear to get rid of any impurities/gunk (it's an important step so do not skip it). Soak for 20 minutes.
Heat a pan, add cooking oil, onion and 1/2 tsp salt. Adding salt to the onions will help release water and help it cook faster. Fry the onion on medium-high heat until it starts to caramelize. Once caramelized, reduce the heat to medium to medium-low heat (depending on the heat of your stove) and add finely chopped ginger and garlic. Fry until onions are nicely browned (be careful not to burn the onion).
Once the onion is caramelized, add the strained tomatoes/passata and spices. Give it a good mix. Add the soaked lentil and rice, along with salt and water. Cover and bring to a vigorous boil. Once it starts boiling, reduce the heat to low and cook for about 25 to 30 minutes.
Uncover and check to see if the rice and lentils are cooked (it should be cooked by now, if its not, cover and cook it for a bit longer). Now continue to cook UNCOVER for another 1 to 2 minutes on low heat to get rid of any excess moisture. Turn off the heat.
Add parsley, lemon juice, black pepper and drizzle of olive oil. Mix very gently, the rice is delicate at this point and we don't want to break it. Cover and let it sit for 5 minutes before serving (for flavors to blend).
Stores well in the fridge for 3 to 4 days. It's perfect for meal planning.
▶️ IMPORTANT TIPS:
???? Soak lentils until they are very tender. The soaking time depends on the quality of the lentils. Some brown lentils are drier than the others and therefore need more soaking time
???? How to know if the lentils are soaked well? You should be able to cut a lentil piece with your nails, effortlessly. If not, then soak longer
???? It's really important that the lentils soak well. The reason is to match the cooking time of lentils with the rice
???? USE A WIDER POT TO COOK THIS DISH (this will cook the rice more evenly and prevent it from getting mushy)
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Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from both classics, traditional recipes, and modern dishes from around the world and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible.
So, subscribe to my channel to stay up to date on the latest vegan recipes! Hit the bell to never miss a video!????
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Vegan Brown Rice & Lentil Pilaf
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Servings - 5
INGREDIENTS
Brown rice - 170 grams
Water - 500 milliliters
Whole red lentils - 90 grams
Water - 400 milliliters
Oil - 2 tablespoons
Cumin seeds - 1 teaspoon
Garlic - 1 teaspoon
Ginger - 1 1/2 teaspoons
Green chili - 1 1/2 teaspoons
White spring onions - 30 grams
Carrot - 60 grams
Eggplant - 60 grams
Bottle gourd - 60 grams
Bell pepper - 50 grams
Tomatoes - 120 grams
Turmeric - 1/4 teaspoon
Cumin powder - 1 teaspoon
Black pepper - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Curry powder - 1 teaspoon
Chilli flakes - 1/2 teaspoon
Salt - 1 1/2 teaspoons
Water - 600 milliliters
Parsley - 2 tablespoons
Parsley - for garnishing
PREPARATION
1. In a mixing bowl, add 170 grams brown rice and 500 milliliters water.
2. Soak for 30 minutes and then drain it.
3. In another mixing bowl, add 90 grams whole red lentils and 400 milliliters water.
4. Soak for 30 minutes and then drain it.
5. Heat 2 tablespoons oil in a pan, add 1 teaspoon cumin seeds and cook for a minute while stirring continuously.
6. Now, add 1 teaspoon garlic, 1 1/2 teaspoons ginger, 1 1/2 teaspoons green chili and mix it well.
7. Then, add 30 grams white spring onions and mix again.
8. Add 60 grams carrot, 60 grams eggplant, 60 grams bottle gourd, 50 grams bell pepper and sauté them for a minute on medium heat.
9. Now, add 120 grams tomatoes and cook for 3-4 minutes or until it become soft and pulpy.
10. Add 1/4 teaspoon turmeric and mix it well.
11. Add 1 teaspoon cumin powder, 1/2 teaspoon black pepper, 1/2 teaspoon garam masala, 1 teaspoon curry powder, 1/2 teaspoon chilli flakes and 1 1/2 teaspoons salt.
12. Mix all the ingredients well.
13. Then, add soaked brown rice, soaked whole red lentils and mix again.
14. Add 600 milliliters water, mix it well and bring it to a boil.
15. Cover it with a lid and cook for 12-15 minutes on medium heat.
16. Open the lid and mix again.
17. Cover it again and cook for another 5-8 minutes.
18. Open the lid and add 2 tablespoons parsley and mix it well.
19. Remove it from heat.
20. Add the vegan brown rice & lentil pilaf into a serving dish.
21. Garnish it with parsley.
22. Serve.
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