Quick Veggie Rice Recipe

Name: Quick Veggie Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 1 small onion, chopped; 1 teaspoon oil; 1 small cinnamon stick; 1 bay leaf; 1 teaspoon ground cumin; 1 cup basmati rice; 1 cup mixed vegetables, chopped (potato, carrots, peas, beans, corn); 3 cups water; salt; 1 dash coconut cream (optional) or 1 dash coconut milk (optional)

Servings: persons

1 small onion, chopped
1 teaspoon oil
1 small cinnamon stick
1 bay leaf
1 teaspoon ground cumin
1 cup basmati rice
1 cup mixed vegetables, chopped (potato, carrots, peas, beans, corn)
3 cups water
salt
1 dash coconut cream (optional) or 1 dash coconut milk (optional)

1
Saute chopped onions in oil.
2
When golden brown, add cinnamon, bay leaf, cumin, rice and vegetables.
3
Saute two minutes and add 3 cups of water.
4
Bring to a boil, add salt, and coconut milk (if using) and simmer, covered, over low heat.
5
Cook for 20 minutes (35-40 minutes for brown rice).
6
Garnish with coriander leaves or sliced green onions, and serve alone with chutney or with dhal.
7
Source: Vegetarian Tastes of Toronto, p. 30.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 small onion, chopped, 1 teaspoon oil, 1 small cinnamon stick, 1 bay leaf, and more.

Yes, Quick Veggie Rice falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Veggie Rice

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