Savory steamed rice blended with tiny jewels of sauteed garden vegetables mixed with dry and fresh herbs for this simple and elegant dish. Add this garden vegetable rice to your holiday table for a flavorful side dish in under 30 minutes!
Garden vegetable rice is a great dish to make for so many reasons. It's easily modified and can be a no-waste kind of recipe. You can make it using leftover rice or little bits of vegetables hanging out in your fridge. The variety of vegetables and colors looks very pretty, making this a simple but elegant side for a nice dinner or holiday. If you're getting bored of plain steamed rice, Garden vegetable rice is perfect for jazzing up any meal. Whatever your reason, you will be happy when you try this recipe!
Read on for all the loving details, or jump right down to the recipe card.
Featured Ingredients
Read below for some important information about a few of the ingredients.
Rice - I use jasmine rice but use whichever rice you prefer. Other types of rice may need more liquid than jasmine, so if you use something different, be sure to check the cooking instructions on the package.
Broth - This recipe calls for chicken broth, but vegetable broth would also work great. You can also use a bouillon-based broth, but bouillons can be salty. If you go this route, adjust the salt used in other parts of the recipe if needed.
Vegetables - The veggies in this recipe work well together, but you can use anything you like or have on hand. Whatever you decide, be sure to cut it all the same size and in similar amounts as what the recipe calls for.
Poultry Seasoning - This is a blend of oregano, rosemary, sage, thyme, ginger, and black pepper. Herbs de Provence would be a complimentary substitution.
Tools for the job
- Cutting board and sharp knife (paid link)
- Measuring spoons and cups
- Large high-sided skillet
- Rice maker or 2 quart pot with lid
In detail – how to make this dish
- Prepare all the vegetables according to the recipe.
- Warm a large, high-sided skillet on the stove over medium-high heat. Add 1 tablespoon each of butter and olive oil
- Start rice and broth in the rice cooker or on the stovetop. If you're doing it on the stovetop, add 1 cup of jasmine rice and 1 ¼ cups broth to a pot. Bring it to a boil, then lower it to a simmer. Add the lid and set a timer for 12 minutes. After that time, pull the pot off the heat and set it aside for 10 more minutes. At that time, remove the lid and fluff the rice with a wooden spoon.
- When the butter and olive oil have melted and run easily when you tip the pan, add all the vegetables and let sizzle on medium-high heat, without stirring, for 7-10 minutes. Sprinkle the salt, pepper, and poultry seasoning all over and give it a stir again. Check for any color forming on the veggies. Let it continue to cook, only stirring occasionally for another 5-7 minutes. You want the vegetables to get browned edges and have a tender-crisp texture.
- Add the cooked rice and stir to combine. (The rice should be ready about this point, but if it's not, remove the veggie pan from the heat and cover it until the rice is ready.)
- After you combine the rice and vegetables, taste it to make sure it has enough salt. Right before serving, stir in the minced parsley or sprinkle a little on top for garnish.
Want to make it a one-pot meal?
If the look of the rice is less important than the ease of cooking, you can cook the dry rice with the vegetables in the skillet. Here's how to do it:
- Once the vegetables have cooked and been seasoned, stir in one cup of rice. Let the rice toast for a few minutes, then add 1 ¾ cups of broth (a different amount than the recipe), bringing it almost to a boil.
- When the bubbles become more prominent and speed up, turn the rice down to low and add a lid. Cook this way for 15 to 20 minutes. Check at 15 minutes to see if the rice is plump and the liquid is completely absorbed.
- The veggies may turn a drab color but will still taste great!
Please leave a comment and let me know what you think of garden vegetable rice!
Print
Garden Vegetable Rice
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Savory steamed rice blended with tiny jewels of sauteed garden vegetables mixed with dry and fresh herbs for this simple and elegant side dish. Add this garden vegetable rice to your holiday table for a flavorful side dish in under 30 minutes!
Ingredients
Rice
- 1 ¼ cup chicken broth
- 1 cup jasmine rice (see note)
Vegetables
- 1 cup diced onion
- 1 cup diced celery
- 1 cup diced bell pepper, any color
- 1 cup tiny broccoli florets
- 8 ounces mushrooms, cleaned and sliced
- 2 garlic cloves
- ¼ cup minced parsley
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 teaspoon salt, more to taste
- ½ teaspoon pepper
- ½ teaspoon poultry seasoning
Instructions
- COOK RICE: Either cook the rice in a rice cooker or use the stop-top method in the detailed instructions above. In the rice cooker, use the scoop and measurements provided, doing a "1 scoop" batch.
- In a large, high-sided skillet or pot with a lid, melt butter and oil over medium heat. Add the onion, celery, bell peppers, mushrooms, garlic, salt, pepper, and poultry seasoning. Cook, without stirring for 7-10 minutes.
- Stir and flip around the vegetables to check for any color forming on the vegetables. Let them cook another 5-7 minutes before stirring again. Add the cooked rice and stir to combine. (If the rice isn't ready yet, move the skillet off heat and cover the vegetables.)
- Close to serving time, stir in the parsley or use it as a garnish only.
Notes
NOTE: If you use a different style of rice, adjust the liquid as necessary. Not all kinds of rice use the same amount.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side dish
- Method: Stove-top
- Cuisine: American
Comments
No Comments