When my husband sits down to dinner and exclaims “Wow, this is the first time I’ve ever had rice that tastes good”, I know I’ve done something right! Easy to make, using basic ingredients, this veggie rice recipe makes a great side side to any meal.
I also love to take this to potlucks and shared meals, the bowl is always empty when I head home and I always get asked for the recipe. This dish is naturally gluten-free, but do be aware of any nut allergies of those in attendance though as it contains almonds.
While I have used white rice occasionally for this recipe, I much prefer the heartier flavor of brown rice. Cooking it in homemade chicken broth also infuses it with plenty of flavor as well as nutrients.
Vegetables, and especially greens, are such an important part of a fertility diet and this is a great way to help increase your servings (it’s best to get about 8 servings of veggies each day!).
- 1 cup brown rice
- 2 cups water or broth
- 2 Tbsp butter or olive oil
- 1 onion, chopped
- 1 large clove garlic
- 3 large carrots, shredded
- ½ cup bell peppers
- ½ cup spinach or kale, chopped
- ¼ cup almond flour
- salt to taste
- Bring rice to boil in water or broth, let simmer until done, approximately 30 minutes. (you can also bake or use a pressure cooker - simply use your favorite method for cooking rice!)
- While rice is cooking, melt butter in medium saucepan, add onion and saute until translucent. Add garlic and saute for one minute.
- Add carrots and bell peppers to onion and garlic, cover and cook on low for 5 minutes.
- Once rice is fully cooked combine with veggies and stir in greens and let sit for a few minutes until greens wilt.
- Add almond flour and salt to taste – top with an optional 1-2 Tbsp butter.
This recipe is easily changed based on the veggies you have in your fridge. I’ve made it with red cabbage instead of greens, broccoli instead of bell peppers. Most ways you mix this up provides great results.