Rice with stewed vegetables
6 servings
60 minutes
Rice with stewed vegetables is a harmony of flavors and textures, combining the tenderness of rice with the richness of vegetables. This recipe embodies the traditions of European cuisine, where simplicity in preparation and natural ingredients are valued. The stewed vegetables—carrots, cabbage, zucchini, and onions—create an appetizing composition enhanced by tomato paste and a hint of coriander spice. Soy sauce and apple cider vinegar add subtle tangy notes. Pumpkin seeds and fresh herbs give the dish lightness and textural depth. It is perfect as a standalone lunch or as a side dish to protein foods. It is nutritious, balanced, and provides a sense of home comfort—a wonderful choice for lovers of plant-based cuisine and healthy eating.
1
We rinse the rice well. Pour a little sunflower oil into the bottom of the pot (to prevent the rice from sticking), and add salt. Pour the rice into the pot with oil, add boiling water, apple vinegar, and salt, and cook on low heat until the water evaporates.
- Long grain rice: 250 g
- Apple cider vinegar: 3 tablespoons
- Salt: to taste
2
Grate the carrot on a coarse grater. Finely chop the onion. Sauté the onion with the carrot until the carrot releases its orange juice. Add tomato paste.
- Carrot: 300 g
- Onion: 1 piece
- Tomato paste: 4 tablespoons
3
Finely chop the white cabbage. Cut the cauliflower into medium 'heads'. Add everything to the pan with onion and carrot. Simmer on low heat until the cabbage is browned.
- White cabbage: 400 g
- Cauliflower: 350 g
4
Cut the zucchini into large cubes and add them to the vegetable mixture in the pan. Simmer on low heat for 10 minutes.
- Zucchini: 600 g
5
Add a little boiling water and soy sauce to the pan. Season with salt and pepper.
- Soy sauce: to taste
- Salt: to taste
- Ground black pepper: to taste
6
When the water from the rice evaporates, we transfer it to a colander and rinse it with boiled water a little (this also helps prevent the rice from sticking). We return the rice to the pot and let it cool a bit without covering it.
7
Add pumpkin seeds and greens to the stewed vegetables and let it sit on the turned-off stove in the pan covered for another 10 minutes.
- Peeled pumpkin seeds: 50 g
- Chopped parsley: to taste
- Dill: 2 sprigs
- Ground coriander: pinch