Vegetable Rice Bowl Recipe

Vegetable rice Bowl recipe
Vegetable Rice Bowl Recipe Image © Thomas Sixt

Author:
is a chef, food photographer and cookbook author.
Here he shares recipes, answers cooking questions and helps with cooking.

Welcome to my post about the Vegetable Rice Bowl Recipe. This is a finely spiced rice dish with oven vegetables which is easy and fast!

I like rice – in all variations. In the Asian kitchen Basmati rice and Jasmine rice are especially popular.

Basmati rice is a bit more grainy and has an earthy aroma. Jasmine rice has a flowery aroma. I like both sorts and you can choose one for the following dish.

As a cross-over over the continents I bring you my rice dish with colorful vegetables and green herbs as a tasty main course in the bowl or bowl.

It is a great and quick dinner or you can take the finished dish to the office or to a picnic and enjoy it lukewarm or cold. 

Have fun preparing the dish, enjoy it and have a good appetite!

1. Shopping List for Vegetable Rice Bowl

We treat rice and vegetables separately. I will come to the preparations of these two in the next chapters.

For your rice with vegetables you need these ingredients:

Feel free to play a little with the suggested compilation. Other vegetables and herbs will also work.  With vegetables, you should make sure that the cooking times match.

Vegetable alternatives: Fennel, zucchini, small tomatoes, onion, young onions, eggplant, mushrooms or herb mushrooms

Vegetable rice finished with butter, herbs and oven vegetables
A rice Super Bowl brings the essence of joy like a Buddha Bowl – om, om, om. After the meditation I quickly fried the tomatoes in a pan as a topping and put them on top.

2. Recipe Vegetable Rice Bowl

Vegetable Rice Bowl

Cooked, photographed and written down by chef Thomas Sixt.

Servings 2
Calories 605
Total Time 30 Min.

Simple tutorial for the preparation of a vegetarian rice bowl

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Vegetable rice Bowl recipe
Vegetable Rice Bowl Recipe Image © Thomas Sixt

Preparation Time

15 Min.

Cook Time

15 Min.

Ingredients

Prepare Rice

150 g Basmati rice (or Jasmin rice)
1/4 tsp Salt
30 g butter
6-8 leafs fresh wild garlic (or fresh parsley)

Oven Vegetables

2 pc carrots
1 pc yellow paprika (fresh)
1 pc red paprika (fresh)
1 bar leek
1 tsp brown sugar
1 pinch Pepper
1 pinch Salt
2 tbs oliv oil

Instruction

rice
Freshly cooked rice

Prepare rice

Cook the rice with double the amount of water (1 part rice – 2 parts water) and the salt for about 15-20 minutes.

The rice can still have a little bite, depending on taste.

Finely chopped wild garlic

Prepare herbs

Finely chop the wild garlic.

Alternatively you can use fresh parsley.

Rice with butter and wild garlic
Rice with butter and wild garlic or parsley

Finalize rice

Mix the cooked rice with butter and wild garlic or parsley.

Vegetables cleaned and cut for the oven
Oven vegetables cooked raw on the baking sheet and cut

Prepare vegetables

Preheat the oven to 170° C with circulating air.

Cover the baking tray with baking paper.

Cut the vegetables into bite-sized pieces.

Spread out the pieces finely separated on the baking tray.

Season with salt and pepper.

Add brown sugar to the carrots and leek.

Drizzle the vegetables with some oil.

Vegetables after baking in the oven
Ready baked vegetables from the oven

Oven vegetables

Prepare the vegetables in the oven for 15-20 minutes.

Please pay attention to the leeks and remove them if necessary before.

Vegetable rice finished with butter, herbs and oven vegetables

Serve

Put the rice in the bowl.

Place the oven vegetables on the rice.

To decorate, place caramelized small vine tomatoes in the middle of the vegetables.

Bon appetit!

Alternative herbs

You can try lovage, chives, thyme and basil instead of wild garlic or parsley.

Cousine

 

More Ideas for Refinement

Serve with the rice  basil pesto, wild garlic pesto or carrot green pesto – that tastes gorgeous!

3. Calories and Nutritional Values

4. Tips for Preparing Rice

To make our rice light and loose, we should consider:

  1. Wash the rice in a fine sieve under cold running water.
  2. Cook your rice in a saucepan using the ratio of 1 part rice and 2 parts water.
  3. If you cook your rice in a rice cooker you need 2 parts rice and 3 parts water – that is 1.5 times as much water as rice by volume.
  4. Add salt to the rice water.
  5. Add softened or liquid butter to the rice only at the end.
  6. For refinement I like to use homemade ghee instead of butter
  7. Our fresh herbs are not added to the cooked rice, but finely chopped and then added to the cooked rice.
Basmati rice
Basmati rice in the cup.

5. Tips for Preparing Vegetables from the Oven

Our vegetables are allowed to be colourful. So this time I chose carrot, pepper and leek.

My recommendation is:

Vegetables cleaned and cut for the oven
Cut Oven vegetables raw on the baking tray: Cut the carrots thinly so that the cooking time with the remaining ingredients is appropriate.

6. More Ideas for Rice Dishes

Comments, Cooking Questions and Answers

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