Marinated Veggies with Rice Recipe
Description:
Looking for a wholesome dish that combines the goodness of roasted veggies with the comfort of rice? Look no further! This Marinated Veggies with Rice recipe is here to satisfy your cravings and delight your taste buds. Whether you’re a fan of crisp veggies or prefer them slightly tender, this dish has got you covered. Plus, the buttermilk marinade adds a delightful tanginess that elevates the flavors to a whole new level. It’s a perfect option for those busy weeknights when you want something easy, nutritious, and oh-so-delicious!
Key Information:
- Cook Time: 15 minutes
- Prep Time: 40 minutes
- Total Time: 55 minutes
- Servings: 1
- Calories: 260.1 per serving
- Rating: ⭐⭐⭐ (based on 1 review)
Ingredients:
| Ingredient | Quantity |
|---|---|
| Basmati rice | 1/4 cup |
| Long grain rice | 1/2 cup |
| Water | 1/4 cup |
| Cumin seeds | To taste |
| Sesame seeds | 1/2 tsp |
| Salt | 1/8 tsp |
| Skim milk yogurt | 1/8 – 1/4 cup |
| Red chili powder | To taste |
| Pepper | To taste |
| Green bell pepper | 1 |
| Tomatoes | 1/2 |
| Onion | 1/4 |
| Broccoli florets | 1/3 cup |
| Coriander leaves | 1 bunch |
Instructions:
-
In a glass bowl, whisk the buttermilk or yogurt with salt, red chili powder, and pepper until well combined.
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Taste the marinade and adjust the seasonings according to your preference.
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Add all the veggies (except coriander) to the bowl, ensuring they are fully coated with the marinade. You can move them around to ensure even coverage.
-
Cover the bowl and refrigerate for at least 15-30 minutes to allow the flavors to meld. The longer you marinate, the more flavorful the veggies will be.
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Preheat your oven to 300°C.
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After marinating, remove the veggies from the bowl and arrange them on a flat baking dish, saving the marinade for later use.
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Roast the veggies in the preheated oven for about 15 minutes or until they reach your desired level of tenderness.
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While the veggies are roasting, lightly toast the cumin or sesame seeds in a saucepan over medium heat.
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In another saucepan, wash the rice thoroughly and add it along with water, salt (to taste), and the toasted seeds.
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Bring the rice mixture to a boil, then lower the flame, cover, and let it cook for approximately 10 minutes or until the rice is tender. Once cooked, fluff it up with a fork and set it aside.
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Once the veggies are roasted to perfection, add them to the cooked rice, toss gently to combine, and season with additional salt and pepper if needed.
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Garnish the dish with fresh coriander leaves for a burst of flavor and aroma.
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Serve the Marinated Veggies with Rice hot, and don’t forget to drizzle the reserved marinade over the top for an extra spicy kick!
Tips:
- For extra convenience, you can steam the veggies beforehand for 2-3 minutes before marinating them.
- Feel free to customize the veggies according to your preference or what you have on hand.
- If you’re not a fan of spicy food, you can adjust the amount of red chili powder in the marinade.
- This dish is perfect for meal prep! Simply double or triple the recipe to make multiple servings for the week ahead.
Indulge in the goodness of this Marinated Veggies with Rice dish and savor every bite of its flavorful goodness. It’s a surefire way to elevate your dinner game and impress your taste testers! 🌶🍚🥦
