Rice Recipe

This hearty rice dish blends the earthy warmth of curry powder with the natural sweetness of carrots, peas, and cauliflower. The addition of lima beans provides a satisfying protein boost, making it a complete and nourishing meal. Simmered to perfection, the rice absorbs the savory vegetable broth, creating a cohesive and flavorful base. The dish is finished with fresh, creamy avocado slices arranged decoratively on top, adding a luxurious texture and rich flavor that contrasts beautifully with the warm, spiced vegetables. It is an ideal choice for a cozy weeknight dinner or a wholesome lunch that feels both homey and sophisticated.

Cooking Method: Stewing

Cuisine: Indian

Courses: Breakfast

Difficulty: Intermediate

Servings: 3

Calories: 471.7

Dietary: Gluten-free, Vegan, Vegetarian

Description

This hearty rice dish blends the earthy warmth of curry powder with the natural sweetness of carrots, peas, and cauliflower. The addition of lima beans provides a satisfying protein boost, making it a complete and nourishing meal. Simmered to perfection, the rice absorbs the savory vegetable broth, creating a cohesive and flavorful base. The dish is finished with fresh, creamy avocado slices arranged decoratively on top, adding a luxurious texture and rich flavor that contrasts beautifully with the warm, spiced vegetables. It is an ideal choice for a cozy weeknight dinner or a wholesome lunch that feels both homey and sophisticated.

Ingredients

1 C rice
2 C lima beans, cooked
1 C sliced carrots
1/2 C fresh mushrooms
1 T curry powder
2 Vegetable bouillon cubes
1 C green peas
1/2 C fresh cauliflower, sliced
C chopped broccoli
1 California avocado
3 cups water

Directions

1
Combine rice, lima beans, sliced carrots, mushrooms, curry powder, and vegetable bouillon cubes in a 2-quart saucepan.
2
Add 3 cups of water to the saucepan and bring the mixture to a boil over medium-high heat.
3
Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 35 minutes.
4
After 35 minutes, add the green peas, sliced cauliflower, and chopped broccoli to the pot.
5
Cover and continue to cook for an additional 10 minutes, or until the vegetables are tender and the rice has absorbed most of the liquid.
6
Remove from heat and let stand for 5 minutes before fluffing with a fork.
7
Spoon the rice and vegetable mixture into a serving dish.
8
Peel and slice the avocado, then arrange the slices in a spoke pattern over the top of the hot vegetables.

Nutrition Facts

Servings 3 cups

Amount Per Serving
Calories 471.7kcal

% Daily Value *
Total Fat 36.5g57%
Saturated Fat 5.4g27%
Cholesterol 0.0mg0%
Sodium 48.5mg3%
Total Carbohydrate 33.2g12%
Dietary Fiber 7.9g32%
Sugars 10.5g
Protein 6.8g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, ensure the rice is rinsed before cooking to remove excess starch.

If using frozen peas, cauliflower, and broccoli, there is no need to thaw them before adding to the pot; they will cook through in the final 10 minutes.

You can adjust the spiciness by adding more curry powder or a pinch of cayenne pepper to taste.

This dish stores well in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water to restore moisture.

The avocado is best added just before serving to maintain its fresh color and texture.

Keywords: rice, curry, vegetables, lima beans, avocado, vegan, simmered, healthy, comfort food, plant-based, meal prep, easy dinner, spiced rice, broccoli, cauliflower, peas, mushrooms, carrots, breakfast bowl

Read it online: https://www.chefs-mate.com/recipe/rice-recipe-3/