By Beth Summers-Minette
Rinse the rice under cold water until the water runs clear to remove excess starch.
Heat the olive oil in a medium saucepan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and sauté for another minute until fragrant.
Add the chopped carrots to the pan and cook for about 5 minutes, stirring occasionally.
Add the rice to the pan and stir well to combine with the vegetables. Cook for another 2 minutes, allowing the rice to slightly toast.
Pour in the vegetable broth, salt, and black pepper. Stir well and bring to a boil.
Once boiling, reduce the heat to low, cover the pan, and let it simmer for 18-20 minutes, or until the rice is cooked and the liquid has been absorbed.
Remove the pan from heat and let it sit, covered, for 5 minutes to allow the rice to steam. Fluff the rice with a fork.
Garnish with chopped parsley before serving, if desired.
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This Main Vegetarian Rice recipe is ready in 40 minutes and features carrots, rice, olive oil and other delicious ingredients. Contains 250 calories total.
Rinse the rice under cold water until the water runs clear to remove excess starch.
Heat the olive oil in a medium saucepan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and sauté for another minute until fragrant.
Add the chopped carrots to the pan and cook for about 5 minutes, stirring occasionally.
Add the rice to the pan and stir well to combine with the vegetables. Cook for another 2 minutes, allowing the rice to slightly toast.
Pour in the vegetable broth, salt, and black pepper. Stir well and bring to a boil.
Once boiling, reduce the heat to low, cover the pan, and let it simmer for 18-20 minutes, or until the rice is cooked and the liquid has been absorbed.
Remove the pan from heat and let it sit, covered, for 5 minutes to allow the rice to steam. Fluff the rice with a fork.
Garnish with chopped parsley before serving, if desired.
Calories per Serving: 250
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