Vegetable Rice

Name: Vegetable Rice
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 tbsp olive oil; 0.5 medium yellow onion, diced; 2 cloves garlic, minced; 1.5 cups frozen mixed vegetables; 1.5 cups white long-grain rice, uncooked, rinsed; 0.5 tsp ground turmeric; 3 cups vegetable stock; 0.5 tsp salt; 0.25 tsp ground black pepper

Lunch Savory Gluten-free Vegan Low calorie Vegetarian Pan dishes

A simple one-pan vegetable rice dish, prepared with rice and frozen vegetables on the hob in 20 minutes.

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Preparation time 25 min (20 min cooking/baking)

Inspired by littlesunnykitchen.com (15.07.2026)

Ingredients

4Servings

1 tbsp olive oil (120 kcal)
0,5 medium yellow onion, diced (28 kcal)
2 cloves garlic, minced (9 kcal)
1,5 cups frozen mixed vegetables (150 kcal)
1,5 cups white long-grain rice, uncooked, rinsed (950 kcal)
0,5 tsp ground turmeric (5 kcal)
3 cups vegetable stock (30 kcal)
0,5 tsp salt (0 kcal)
0,25 tsp ground black pepper (2 kcal)

Nutrition	per serving	per 100 g
Calories	324 kcal	90 kcal
Carbohydrates	70,1 g	19,5 g
Fat	4,3 g	1,2 g
Protein	8,6 g	2,4 g

Allergens & Intolerances

Contains
GlutenLactoseSojaSellerie

Does not contain
NüsseEierSenfSesamFischKrebstiere

No guarantee: values were determined using AI from the listed ingredients. However, the products you use may differ.

Preparation steps

Ingredients per step

Heat the olive oil in a large skillet or saucepan over medium heat.
- 1 tbsp olive oil (120 kcal)
Add the diced onion and cook for approximately 3 minutes, until it begins to soften. Stir in the minced garlic and cook for an additional 30 seconds.
- 0,5 medium yellow onion, diced (28 kcal)
- 2 cloves garlic, minced (9 kcal)
Add the frozen mixed vegetables and cook for 1-2 minutes, until they start to thaw.
- 1,5 cups frozen mixed vegetables (150 kcal)
Pour in the uncooked rice and ground turmeric. Stir thoroughly to combine. Pour in the vegetable stock, season with salt and pepper, and stir to mix.
- 1,5 cups white long-grain rice, uncooked, rinsed (950 kcal)
- 0,5 tsp ground turmeric (5 kcal)
- 3 cups vegetable stock (30 kcal)
- 0,5 tsp salt (0 kcal)
- 0,25 tsp ground black pepper (2 kcal)
Increase the heat to bring the mixture to a boil. Once boiling, cover the pan, reduce the heat to the lowest setting, and allow it to cook for 12 minutes. Remove the pan from the heat and let it sit, covered, for 5 minutes.
Fluff the rice with a fork and serve warm.