Veggie Rice

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Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 7 servings

Nutrition

Calories: 287kcal | Carbohydrates: 45.4g | Protein: 4.9g | Fat: 9.6g | Fiber: 2.3g

This Veggie Rice was developed to put into your freezer for quick access to a side dish for your weekly dinners. Made with kale, carrots, and onions, it also helps you get some easy nutrients into your diet.

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Ingredients

• 2 cups (350 g) basmati rice uncooked
• 3 cloves (15 g) garlic
• 3 tbsp (40 g) butter
• 1 tsp (3 g) paprika
• 1 tsp (3 g) onion powder
• 2.25 cups (525 g) water
• 2 tbsp (30 g) olive oil
• 1.5 cups (100 g) chopped kale
• 2 medium (100 g) carrots
• 1 small (150 g) onion
• 1 tbsp (15 g) soy sauce gluten free if needed
• 1 tsp (6 g) salt

Instructions

For the Vegetables

• You should know that I developed this recipe using metric weights and not volumetric measures. You should do the same to ensure accuracy.
• Before starting the cooking process it is nice to prepare all of your ingredients. Wash and cut all of your vegetables.
• For the kale, remove the leaves away from the thick, fibrous stems and layer them on top of each other to chiffonade. Roll the leaves tightly and cut them into very thin ribbons. The thinner the better hear so they easily incorporate into the rice. Cut the ribbons in half or thirds so they aren't too long.
• Massage the kale by squeezing it between your hands for about 1 minute. This will help to soften the kale and break up the fibrousness. It will turn a deep green color.
• Shred the carrots into small pieces using a grater. I use the medium setting side.
• Peel your onion and cut it into thin strips.
• Mince the garlic.

For the Rice

• Weigh out your rice and rinse it until the water runs clear. Measure out your water as well.
• In your best rice pot with a tight fitting lid, add the butter over medium high heat.
• Add the rice and garlic and toast it in the butter for a few minutes until grains begin to turn light brown and you can smell a popcorn like aroma. Stir frequently.
• Once lightly browned, add in the paprika, and onion powder. Mix into the rice and butter and cook for about 1 minute to toast the spices.
• Pour the water into the pot and raise the temperature to high heat. Bring to a strong boil. Once boiling, place the lid on and turn the heat to the lowest setting. Set a timer for 15 minutes.
• Once the 15 minute time is up, turn the heat off completely and leave the lid on and rest for an additional 10 minutes.

Cooking the Vegetables

• In a separate skillet add 1 tbsp of olive oil over medium and add in the onions. Toss in the oil and softly sweat them down to turn them translucent. If they start to brown too much, turn down the heat.
• After 4-6 minutes, add in the remaining 1 tbsp of oil along with the carrots and kale. Season lightly with salt and stir to mix. Continue cooking for a few minutes until the kale has wilted and the carrots have cooked. Set aside until the rice is ready.

For the Finished Rice

• After the rice has rested for 10 minutes, remove the lid and fluff. Add in the vegetables, soy sauce, and salt and pepper to taste. Mix to combine.

Storage

• I make this rice to keep in the freezer for an easy side dish for dinners. To prepare it for storage in the freezer, first you need to flash freeze it.
• Line a sheet pan with parchment. Divide the rice out in 1 cup (150g) servings. I pack the rice into a 1 cup measuring cup and turn it out on the sheet pan to create the disc shape in the image.
• Place the sheet pan in the freezer until the rice has frozen solid. Once frozen, move it into whatever container you want to use for long term storage.
• To reheat, I use the microwave for about 2 minutes to heat.

Course: Side Dish

Cuisine: American, meal prep

Keyword: free, freezer friendly, gluten free, vegan, vegetarian

NUTRITIONAL INFO FOR THE Veggie Rice

The information in this table represents the estimate for the total nutrition of the recipe as it is written. If you wanted to split the recipe into more or less servings than what is originally listed you can use this table to determine the nutritional estimates.  If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.