Description
This vibrant Rice Bowl with Vegetables is a flavorful and wholesome dish perfect for a nutritious meal. Featuring jasmine or basmati rice cooked in vegetable broth and topped with a colorful medley of sautéed vegetables, this recipe offers a satisfying balance of textures and tastes. The addition of soy sauce, garlic, and sesame oil imparts an Asian-inspired flair, while optional garnishes of sesame seeds and green onions add an extra layer of freshness and crunch.
Ingredients
Scale
Rice Base
- 1 cup jasmine or basmati rice
- 2 cups water or vegetable broth
- 1 tablespoon vegetable oil
Vegetables
- 1 bell pepper, chopped
- 1 carrot, thinly sliced
- 1 zucchini, diced
- 1 cup broccoli florets
- 1 cup snap peas
- 2 cloves garlic, minced
Seasoning & Garnish
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Salt and pepper, to taste
- Sesame seeds, for garnish (optional)
- Green onions, sliced, for garnish (optional)
Instructions
- Cook the Rice: Rinse the jasmine or basmati rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, combine the rinsed rice with 2 cups of water or vegetable broth. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15-18 minutes or until the rice is tender and liquid is absorbed. Remove from heat and let it rest covered for 5 minutes.
- Prepare the Vegetables: While the rice cooks, heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Sauté the Vegetables: Add the chopped bell pepper, thinly sliced carrot, diced zucchini, broccoli florets, and snap peas to the skillet. Stir-fry the vegetables for 5-7 minutes until they are crisp-tender but still vibrant and slightly crunchy.
- Season the Vegetables: Pour in the soy sauce and drizzle with sesame oil. Toss well to coat the vegetables evenly. Add salt and pepper to taste, adjusting seasoning as desired. Cook for another 1-2 minutes to combine the flavors.
- Assemble the Rice Bowl: Fluff the cooked rice with a fork and divide it into serving bowls. Top the rice with the sautéed vegetable mixture.
- Garnish and Serve: Sprinkle sesame seeds and sliced green onions over the top if using. Serve warm as a hearty, healthy meal.
Notes
- Use vegetable broth instead of water for more flavor in the rice.
- Feel free to substitute or add other vegetables like mushrooms, spinach, or corn.
- For added protein, consider topping with tofu, tempeh, or grilled chicken.
- Adjust soy sauce quantity if using low-sodium varieties to control salt content.
- This dish is best enjoyed fresh but leftover rice bowls can be stored in the refrigerator for up to 3 days.
