Veggie Rice
An easy, kid-friendly rice dish cooks in under 20 minutes and is filled with colorful vegetables and protein. It is quick and easy to make and the the entire family!
Ingredients
- 1 cup basmati rice
- 2 cups chicken stock
- 3 large carrots grated
- 1 large zucchini grated and excess liquid squeezed out
- 2 tbsp garlic powder
- 1 tsp dried parsley
- 1/2 tsp turmeric
- Salt and pepper to taste
- 1 tsp chicken bouillon paste added to stock for flavor
- 1 onion diced
- 3 garlic cloves minced
Instructions
PREP
- Rinse the basmati rice under cold water until the water runs clear. Set aside.
- Grate your carrots and zucchini. and strain to remove excess liquid from the zucchini.
- Dice your onion and mince garlic.
COOKING THE VEGGIE RICE
- In a large saucepan, add 2 tbsp avocado oil. Over medium heat, add diced onion and sauté.
- Add in grated vegetables and sauté for about 3-5 minutes until soft.
- Stir to distribute the seasonings evenly.
- Push aside, and add in the butter. Pour in rinsed rice and toast for 2 minutes to cover in butter. Add in garlic, and seasonings, and sauté for another minute. Pour in chicken stock.
- Stir to evenly distribute the seasonings. If your chicken stock isn't flavorful enough, stir the chicken bouillon paste to enhance the flavor.
- Bring to a boil and reduce the heat to low.
- Cover the pan with a tight-fitting lid, and let it simmer for about 20 minutes, or until the rice is cooked through and the liquid is absorbed.
- Once the rice is cooked, fluff it with a fork and serve hot as a delicious side dish or a light meal.