15 Minute Vegetable Rice




Before we get to the nitty gritty let me just say this; I HATE recipes. They always have some obscure thing that isn't sat in your cupboards or one ingredient that’s crazy expensive and occasionally require you to have a very large piece of equipment that can only be used to do one very specific task. So, this isn’t a recipe as such - it’s an idea. A beautiful, lazy dinner idea that you can feel great about. 


You will need:

  • A chopping board
  • A knife
  • A saucepan with a lid
  • A hob
  • Running water 
  • Maybe a cheese grater
  • A measuring jug (and yes, you can use a baby bottle to measure, no judgement)
  • Kitchen scales or cup measures
  • Sieve or muslin
  • Rice (I recommend basmati but long grain is fine)
  • Assorted vegetables 
  • Herbs and spices of your choosing
  • Stock cube 

You can put any vegetables you like in this, if they have a longer cooking time like most root veg then grate them and if they’re fast cooking then chopping is fine. I like to buy onions, cabbage and carrots, prep them and freeze them so they can just be grabbed from the freezer and thrown into dishes like this. 

The only bit of measuring you need to do is with the rice - 70-80g per person and then twice as much water (140ml - 160ml). Brown rice or long grain rice may need a little extra so check your packet or just add about a quarter again. If you don’t have scales you can do it by volume using the 1:2 ratio. 


  1. Bring your water to the boil with your stock, herbs and spices and a handful of each of your chosen veg - we like turmeric, mixed herbs, veggie stock, onion, carrot, cabbage and peas. Love the lid on so you don’t lose too much water.
  2. Rinse your rice! This stops it going stodgy and clumpy. Pop it in the sieve or a muslin and run cold water through it until it’s basically clear.
  3. Add your rice to the boiling water and veg and STIR ONCE. Don't be tempted to keep stirring.
  4. Pop the lid on and bring it to the boil again.
  5. Once it’s boiling turn it down to a simmer and stand back for 12 minutes. Just leave it. Don't take the lid off, don’t stir it.  
  6. Once your 12 minutes are up take it off the heat, get a fork and  shift a bit of rice to the side. If you still have water in there pop the lid on and  simmer it in one minute intervals until the water is gone.  You probably won’t need to unless you’re making rice for 6 people though. 
  7. Fluff it up with a fork and serve! 

The beauty of this is that you can make it suit you and your family. You can add or take away bits depending on what you have in your cupboards and what you like to eat. We regularly eat it as a whole meal but it can be a tasty side dish (or just make  it to save some pennies on take away rice when your order a curry). Sometime we fry up some cooking bacon with courgette and have that with it and some times we fry the rice up with eggs.  I love having this versatile dish under my belt and best of all? It looks like I’ve made an effort when I reeeeally haven’t. 

Pictured:  curried vegetable rice with tortilla chips - beef stock, curry powder, mixed herbs, onion and carrot



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