Veggie Rice
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!).
Veggie Rice
Ingredients
- 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
- 1/2 cup bell peppers
- 1/2 cup spinach or kale chopped
- 1/4 cup almond flour
- salt to taste
Instructions
- 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.
Notes
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.
Donielle Baker
19 Comments
Fix your fertility naturally
just wondering what the almond flour does? more for taste or for thickening? in other words is it a necessity?
I use it for taste. 🙂 You can easily take it out, it just won’t have quite the same flavor.
What a great recipe, Donielle! Can’t wait to make it for my rice-loving hubby. 🙂 LOVE your polka-dotted bowl!
Hugs,
Shirley
Thanks! It’s my mom’s pick – she got it for me for Christmas and I love using it!
I’m allergic to almond flour. Any other alternatives you can suggest? Thanks, sounds yummy!
@Meg, You can just leave it out – it alters the taste a bit, but it’ll still be yummy! 🙂
Thanks, I will definitely give it a try!
I think it’s amazing how something as simple as rice can be made into something as incredible as this! Love the addition of the almond flour. Great idea!
I just made this recipe to go with an angus beef london broil and shrimp. THIS RECIPE IS AWESOME!!!! I loved the flavor the almond flour added. I will definately be making this again!! Thanks for completeing my dinner.
Where do you get almond flour? Could you grind whole almonds for the same thing?
@Jennifer, I buy it at my local health food store, but yes – you can also grind it yourself! I used to until my food processor and coffee grinder died and my blender won’t handle it without turning it to almond butter. 🙂
Oh! I hadn’t thought about it turning into almond butter! 🙂 Maybe I’ll try some in the coffee grinder first. Thanks for the head’s up!
Would a touch of almond extract provide the almond taste the flour gives it? I have every thing for this recipe in my pantry except the almond flour.
@Soccy, I personally think that the extract has a different flavor than the flour, so I wouldn’t do a lot if you give it a try. You can also leave the almond flour out as well. Again, it’ll be a taste difference, but delicious non the less.
Oh – you can also use a spoonful of almond butter, or chopped up almonds.
Where do you find whey?
@Molly, You can actually strain yogurt and get whey (just put yogurt in a thin towel and strain for a couple of hours. Otherwise it’s the byproduct of cheesmaking.
Um….yum. This sounds delicious. And a great way to prepare rice other than the plain old boring way!
Is it 1 cup of uncooked brown rice, or should it be 1 cup after cooking?
One cup uncooked, you’ll have about 2 cups cooked.