Easy and Healthy Vegetable Rice
A unique, colorful dish ready in 60 minutes
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Have you ever opened the fridge and found a handful of lonely vegetables? This rice is the perfect answer: a unique, colorful dish ready in 60 minutes. Light, filling and full of flavor, it will become your go-to for the weekly menu.
Quick info
Servings
4 people
Total time
60 min
40 prep · 20 cooking
Difficulty
Low
Suitable for
Vegans
Lactose-free
📝 Ingredients
- 320 g round rice
- 1 cauliflower (cut into 8–10 small florets)
- 1 medium zucchini, diced
- 20 green asparagus (remove woody part)
- 2 small carrots in half moons
- 200 g sliced mushrooms
- 16 whole cherry tomatoes
- 5 ripe tomatoes, grated (≈ 250 g)
- 2 small onions, chopped
- 2 teaspoons sweet paprika
- 1 glass dry white wine (≈ 100 ml)
- 1 l hot vegetable broth
- Extra virgin olive oil, salt and freshly ground black pepper
Substitutions: Change vegetables according to season (red pepper, broccoli, pumpkin…) or use brown rice ⇢ add 10 extra minutes of cooking.
👩🍳 Step-by-step preparation
Sear the vegetables
Heat 3 tablespoons of EVOO in a large pan. Add the onion and brown for 3 min. Add carrot and cauliflower; sauté 4 more min. Add mushrooms, zucchini and asparagus; cook 3 min.
Enhance the flavor
Make a hole in the center, sprinkle the paprika and toast it for 30 seconds without burning.
Deglaze
Pour in the white wine and scrape the bottom to release the flavors. Let the alcohol evaporate for 1 min.
Add tomato and rice
Mix in the grated tomatoes; cook 2 min until they lose some water. Add the rice, stir to coat.
Cooking
Cover with 800 ml of hot broth (reserve the rest). Season with salt and pepper. Distribute the cherry tomatoes on top. Cook over medium heat 18-20 min without stirring (add more broth if needed).
Rest
Remove from heat, cover with a clean cloth and let rest 5 min for the grains to settle.
Serve
Fluff with a fork, adjust seasoning and bring to the table. Enjoy!
💡 Tips and tricks
Homemade broth → enhances flavor by 100%.
Smoky touch → mix half sweet paprika, half smoked paprika from La Vera.
Meal-prep → store leftovers in an airtight container: 3 days in fridge or 2 months in freezer.
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