Easy Awesome Three Veggie Rice

This recipe is quick and very very flavorful. It was created on a day when I wasn't feeling very well. But it has become my go-to rice recipe for when I want guaranteed flavorful rice in a hurry.

​

Ingredients:

Cooked rice, Unsalted (from 2.5 cups uncooked rice) (keep warm, set aside).

1.5 cups Frozen Peas (thawed)

1.5 cups fresh Onions

1.5 cups fresh or frozen carrots

2 tsp coconut oil (or extra virgin olive oil)

1.5 cups coconut milk or cream

1 cup water

Up to 2 tsp salt (or to taste)

1/2 tsp curry or turmeric (optional)

1/3 tsp crushed red peppers (optional)

​

In a food processor (or blender, adjust for added water) process the peas, onions and carrots.

Add all ingredients to a pot and cook until fully blended (Approximately 7 minutes of simmering)

Taste for salt (ideal salt level will be almost over salted sauce)

May substitute some salt for better than bouillon vegetarian base

​

Mix sauce with unsalted cooked rice.​

​

Let stand for 5 minutes, then enjoy.

​

Modification Ideas:

Throw in some cabbage into the food processor.

Ground flaxseed meal and or chia seeds never hurt.

In picture shown I added frozen corn to the food processor and chopped in some left over yellow and green squash.

​

This recipe can also be done in a one-pot style in pressure cooker (best with parboiled rice). If not parboiled rice, it's best to cook separately as described above. 

​

Feel free to use more sauce and less rice for a very full flavor and veggie-rich dish.

​

​