Easy Cheesy Rice with Veggies (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1½ cups short grain brown rice (or sprouted rice or white rice)
02 -
2 cups finely chopped cauliflower rice (OR broccoli florets, minced; OR shredded carrots; OR frozen corn)
03 -
2 tablespoons butter
04 -
1 cup shredded cheddar cheese
05 -
½ teaspoon garlic powder (optional)
06 -
¼ teaspoon salt
# Instructions:
01 -
Place 5 cups water in a large pot and bring to a simmer over medium heat. Add the rice and cook for 20 minutes, or until mostly tender. Keep the pot partially covered to allow some steam to escape. Don't worry if there's still some water in the pot.
02 -
Add your chosen vegetable (cauliflower, broccoli, carrots, or corn), cover the pot, and cook for 6 more minutes until everything is tender. If needed, add ½-1 cup more water if the rice isn't tender but liquid is absorbed.
03 -
Turn off the heat. Add the butter, salt, garlic powder, and cheese. Let everything sit for a few minutes to meld the flavors before serving warm.
# Notes:
01 -
Store leftovers in the fridge for 3-5 days in an airtight container or freeze for up to 3 months
02 -
For dairy-free version, use olive oil or coconut oil instead of butter and mashed avocado or non-dairy cheese instead of regular cheese
03 -
Works great as a vegetarian main or as a side dish with your favorite protein