Vegan Yellow Rice and Veggies

  • 2 cups long grain rice (Jasmine, Basmati or White)
  • 4 pats butter
  • 1 tsp Turmeric
  • 1/4 tsp Cumin
  • 1/8 tsp cinnamon
  • 3 1/2 cups vegetable stock (or chicken stock as a non vegan option)
  • 4 cloves garlic minced
  • 1 small onion, diced
  • 1/2 red pepper, diced
  • 1/2 green pepper, diced
  • 1 can corn, drained
  • 1/2 green zucchini diced
  • 1/2 yellow zucchini diced
  • 3 tbsp Cooking With Greens No Salt Go To Blend
  • 1 tsp Cooking With Greens No Salt Onion black pepper
  • 1 tbsp olive oil
  • 2 tsp Cooking With Greens Pink Himalayan sea salt
Add Butter, turmeric, cumin, cinnamon, and garlic to hot pot. Heat and mix until garlic is slightly cooked. Add Rice. Cook for 3 to 4 minutes, cooking until rice is coated and slightly toasted. Add Stock, sea salt and Go To Blend. Bring to boil and immediately lower to simmer and cover. Cook for 20 to 25 mins or until rice is done.
In a saucepan, add olive oil, onion, peppers, zucchinis and spices. Cook until onion is slightly translucent. Toss into fluffed rice. Add salt. serve.

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