Marinated Veggies With Rice Recipe

Craving a vibrant, healthy, and flavorful meal? This Marinated Veggies with Rice recipe delivers a burst of taste in just 55 minutes! Crisp-tender roasted vegetables, perfectly cooked rice, and a zesty buttermilk marinade create a symphony of flavors. Customize your veggie selection and spice level for a personalized culinary experience. Perfect for a light weeknight dinner or a satisfying weekend lunch.

Prep Time 20 mins
Cook Time 55 mins
Calories 260.1 kcal
Protein 19g
Rating Be the first
Marinated Veggies With Rice 39

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Forktionary editorial kitchen team

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Marinated Veggies With Rice

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How to Make Marinated Veggies With Rice

  1. In a glass bowl, whisk together 1/2 cup buttermilk (or curds), 1 teaspoon salt, 1/2 teaspoon red chili powder, and 1/4 teaspoon black pepper.
  2. Taste the marinade and adjust seasonings as needed.
  3. Add 1 cup broccoli florets, 1 cup bell pepper (any color) chunks, 1/2 cup chopped carrots, and 1/2 cup chopped zucchini to the bowl. Ensure all vegetables are coated in the marinade.
  4. Gently toss the vegetables to ensure even coating.
  5. Cover the bowl and refrigerate for at least 15-30 minutes.
  6. Preheat oven to 400°F (200°C).
  7. After 30 minutes, remove the vegetables from the marinade (reserve the marinade). Arrange vegetables on a baking sheet.
  8. Roast for 15-20 minutes, or until vegetables are tender-crisp.
  9. While vegetables roast, toast 1 tablespoon cumin seeds (or sesame seeds) in a saucepan over medium heat until fragrant.
  10. Rinse 1 cup of rice thoroughly under cold water.
  11. Add the rinsed rice, 2 cups of water, and 1/2 teaspoon salt to the saucepan with the toasted seeds.
  12. Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes, or until rice is cooked through.
  13. Remove from heat and fluff with a fork.
  14. Once the vegetables are done, add them to the cooked rice. Toss gently.
  15. Season with salt and pepper to taste. Garnish with 2 tablespoons chopped fresh cilantro.
  16. Serve hot! Drizzle with the reserved marinade for extra flavor (optional).

Nutrition Information (Approximate per serving)

Sodium

18 g

Sugar

40g

Fat

5g

Carbs

16g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Lunch Main Dish / Dinner Sweets & Sides Side Dishes The Americas American Healthy Vegetarian Gluten Free Summer Recipes

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion For 1 Or 2 Main Dish Condiments Etc Rice Vegetables Oven Easy Roast Beginner Cook Diabetic Vegetarian Stove Top Dietary One Dish Meal Inexpensive Pasta Rice And Grains Equipment Number Of Servings

Frequently Asked Questions

How long does it take to make Marinated Veggies With Rice?

Marinated Veggies With Rice takes about 75 minutes from start to finish — roughly 20 minutes to prepare and 55 minutes to cook.

How many calories are in Marinated Veggies With Rice?

Marinated Veggies With Rice has approximately 260.1 calories per serving, with about 19 g protein, 16 g carbohydrates and 4 g fat.

What ingredients do I need for Marinated Veggies With Rice?

The key ingredients for Marinated Veggies With Rice are Basmati Rice, Water, Cumin Seeds, Salt, Buttermilk, Red Chili Powder. See the full list with measurements above.

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