Cheesy Veggie Rice Dish (Print Version)
# Ingredients:
→ Base Ingredients
01 -
2 tablespoons butter
02 -
1 cup shredded cheddar cheese
03 -
1½ cups short-grain brown rice (or try sprouted rice, white rice, or any preference)
04 -
2 cups finely chopped cauliflower rice (or swap with broccoli bits, shredded carrots, or frozen corn)
05 -
¼ teaspoon salt
06 -
½ teaspoon garlic powder (if you like)
# Instructions:
01 -
In a big pot, pour 5 cups of water and heat on medium until steaming. Toss in the rice and let it cook about 20 minutes, stirring now and then, until it's soft but still has a bit of water left. Keep the lid slightly tilted so some steam can sneak out.
02 -
Mix in your chosen veggies (cauliflower, broccoli, carrots, or corn), put the lid on, and let it cook another 6 minutes. If it’s getting dry before the rice softens, pour in ½-1 more cup of water.
03 -
Turn off the stove, and fold in the butter, cheese, salt, and garlic powder. Cover it for a few minutes so the flavors soak in, and then dig in while it’s warm.
# Notes:
01 -
Keep leftovers cool in the fridge for 3-5 days, sealed tightly, or freeze for up to 3 months.
02 -
For a dairy-free version, swap butter with olive oil or coconut oil and use mashed avocado or plant-based cheese.
03 -
It’s a perfect vegetarian meal or pairs nicely as a side with any protein you enjoy.