I have often made this dish with rice and vegetables, especially when I crave something simple and want to quickly serve a meatless meal. It's practical for fasting days or when I want a warm side dish alongside a piece of meat or fish. The ingredients are easy to find, and the preparation poses no problems.
Quick Info
Total time: about 45 minutes
Preparation time: 15 minutes
Cooking time: 30 minutes
Servings: 3-4
Difficulty: easy
Recipe type: main dish for fasting or side dish
Ingredients
1 cup of rice (approx. 180 g)
1 carrot
2 bell peppers (1 green, 1 red)
1 onion
A small piece of leek
1 clove of garlic
Celery stalk (approx. 1-2 stalks)
8 cherry tomatoes
3 tablespoons of oil
1 and a half cups of water (approx. 350 ml)
Salt
Pepper
Thyme
Basil
Fresh parsley (optional, for sprinkling at the end)
Preparation method
1. I start with the vegetables. I slice the onion and leek thinly, lengthwise. I chop the garlic finely. I put them together in a large pan with the 3 tablespoons of oil over medium heat. I stir occasionally, not letting them burn.
2. I boil the rice separately in salted water after washing it in 2-3 waters. I boil it until it’s almost done, not too soft, about 10-12 minutes. I drain the rice and set it aside.
3. I cut the peppers into suitable pieces, neither too small nor too large. I do the same with the carrot and celery. When the onion has softened, I add the pepper, carrot, and celery to the pan over the onion and leek. I stir for 2-3 minutes.
4. I pour one and a half cups of water over the vegetables. I put a lid on and let it cook over medium heat until the vegetables soften (about 10 minutes, checking that the liquid doesn’t reduce too much).
5. I quickly blanch the cherry tomatoes while the vegetables are cooking, peel them lightly, and chop them finely. I add them over the other vegetables. I stir and leave without a lid to let the tomatoes soften, about 5-7 minutes.
6. I season with salt, pepper, a little thyme, and basil. I taste and adjust if necessary.
7. When the tomatoes are almost crushed, I add the cooked rice. I stir continuously for a few minutes until it reduces a bit and everything binds together. I keep it on the heat for another 2-3 minutes, no more, just to blend the flavors well.
8. I turn off the heat. I sprinkle chopped fresh parsley if I have it on hand.
Why I make the recipe often
For me, it’s the kind of meal that quickly resolves a meal, whether I have vegetarian guests or want something simple. It pairs well with pickles or can be enjoyed plain, for lunch or dinner.
Tips and variations
Tips
The most important thing is not to let the onion burn at the beginning. The rice should be boiled separately, not directly with the vegetables, so it doesn’t stick or become too soft. If you want, you can also use long-grain rice, but I stick to plain, classic rice. The cherry tomatoes give a slightly sweet taste but can be replaced if you don’t have them.
Substitutions
You can replace celery with parsnip if you prefer a different flavor. If you don’t have leek, you can just use onion. Cherry tomatoes can be replaced with well-ripened regular tomatoes, but they need to be peeled.
Variations
You can add diced zucchini if you want more vegetables. For a different flavor, you can add a little tarragon or dill, to taste. It can be quickly turned into a pilaf if you want to mix the rice directly with the vegetables from the start, but the texture will be different.
Serving ideas
It goes well with pickles or a tangy salad. As a side dish, you can serve it alongside grilled meat or oven-roasted steak. It’s also suitable next to a piece of fish.
Frequently asked questions
Should the rice be washed before boiling?
Yes, I wash it well in 2-3 waters to remove excess starch so it doesn’t stick too much when boiling.
What can I use instead of cherry tomatoes?
Any well-ripened tomatoes will work. I peel them first, then cut them into cubes.
Can I make the dish with brown rice?
Yes, but the cooking time for brown rice is longer. You boil it separately, then add it at the end as in the recipe.
If I don’t have leek, can I omit it?
Yes, the dish turns out well even without leek, just with onion.
Nutritional values
Approximately, one serving has between 230-270 kcal, depending on the type of rice and the amount of oil used. It mainly contains carbohydrates (rice, vegetables), some fiber, and very little fat (oil). The protein content is moderate, around 4-5g/serving. It may vary depending on the ingredients used, but it’s a light meal suitable for fasting.
Storage and reheating
It can be stored in the fridge in a covered container for up to two days. The rice will absorb the liquid, so when reheating, you can add a little water to return it to the desired texture. I do not recommend keeping it longer, as the texture of the vegetables and rice will change.
Quick Info
Total time: about 45 minutes
Preparation time: 15 minutes
Cooking time: 30 minutes
Servings: 3-4
Difficulty: easy
Recipe type: main dish for fasting or side dish
Ingredients
1 cup of rice (approx. 180 g)
1 carrot
2 bell peppers (1 green, 1 red)
1 onion
A small piece of leek
1 clove of garlic
Celery stalk (approx. 1-2 stalks)
8 cherry tomatoes
3 tablespoons of oil
1 and a half cups of water (approx. 350 ml)
Salt
Pepper
Thyme
Basil
Fresh parsley (optional, for sprinkling at the end)
Preparation method
1. I start with the vegetables. I slice the onion and leek thinly, lengthwise. I chop the garlic finely. I put them together in a large pan with the 3 tablespoons of oil over medium heat. I stir occasionally, not letting them burn.
2. I boil the rice separately in salted water after washing it in 2-3 waters. I boil it until it’s almost done, not too soft, about 10-12 minutes. I drain the rice and set it aside.
3. I cut the peppers into suitable pieces, neither too small nor too large. I do the same with the carrot and celery. When the onion has softened, I add the pepper, carrot, and celery to the pan over the onion and leek. I stir for 2-3 minutes.
4. I pour one and a half cups of water over the vegetables. I put a lid on and let it cook over medium heat until the vegetables soften (about 10 minutes, checking that the liquid doesn’t reduce too much).
5. I quickly blanch the cherry tomatoes while the vegetables are cooking, peel them lightly, and chop them finely. I add them over the other vegetables. I stir and leave without a lid to let the tomatoes soften, about 5-7 minutes.
6. I season with salt, pepper, a little thyme, and basil. I taste and adjust if necessary.
7. When the tomatoes are almost crushed, I add the cooked rice. I stir continuously for a few minutes until it reduces a bit and everything binds together. I keep it on the heat for another 2-3 minutes, no more, just to blend the flavors well.
8. I turn off the heat. I sprinkle chopped fresh parsley if I have it on hand.
Why I make the recipe often
For me, it’s the kind of meal that quickly resolves a meal, whether I have vegetarian guests or want something simple. It pairs well with pickles or can be enjoyed plain, for lunch or dinner.
Tips and variations
Tips
The most important thing is not to let the onion burn at the beginning. The rice should be boiled separately, not directly with the vegetables, so it doesn’t stick or become too soft. If you want, you can also use long-grain rice, but I stick to plain, classic rice. The cherry tomatoes give a slightly sweet taste but can be replaced if you don’t have them.
Substitutions
You can replace celery with parsnip if you prefer a different flavor. If you don’t have leek, you can just use onion. Cherry tomatoes can be replaced with well-ripened regular tomatoes, but they need to be peeled.
Variations
You can add diced zucchini if you want more vegetables. For a different flavor, you can add a little tarragon or dill, to taste. It can be quickly turned into a pilaf if you want to mix the rice directly with the vegetables from the start, but the texture will be different.
Serving ideas
It goes well with pickles or a tangy salad. As a side dish, you can serve it alongside grilled meat or oven-roasted steak. It’s also suitable next to a piece of fish.
Frequently asked questions
Should the rice be washed before boiling?
Yes, I wash it well in 2-3 waters to remove excess starch so it doesn’t stick too much when boiling.
What can I use instead of cherry tomatoes?
Any well-ripened tomatoes will work. I peel them first, then cut them into cubes.
Can I make the dish with brown rice?
Yes, but the cooking time for brown rice is longer. You boil it separately, then add it at the end as in the recipe.
If I don’t have leek, can I omit it?
Yes, the dish turns out well even without leek, just with onion.
Nutritional values
Approximately, one serving has between 230-270 kcal, depending on the type of rice and the amount of oil used. It mainly contains carbohydrates (rice, vegetables), some fiber, and very little fat (oil). The protein content is moderate, around 4-5g/serving. It may vary depending on the ingredients used, but it’s a light meal suitable for fasting.
Storage and reheating
It can be stored in the fridge in a covered container for up to two days. The rice will absorb the liquid, so when reheating, you can add a little water to return it to the desired texture. I do not recommend keeping it longer, as the texture of the vegetables and rice will change.