When cooking rice, it’s often easy to over-estimate the amount you need and you end up cooking too much. That’s no problem because you can store any leftover rice in the fridge. The next day or two, you can make a delicious vegetable rice dish with it. That’s exactly what I’ve done here. Using authentic Moroccan spices, this delicious rice dish is bound to get your tastebuds tingling, and I would LOVE for you to try it!
The best part about this Moroccan vegetable rice recipe, apart from its taste, is its ease and speed to cook. It’s ready in only 15 minutes, so it’s the perfect thing to make after work without skimping on quality and nutrition.
What’s the best kind of oil to use for making Moroccan vegetable rice?
Olive oil is arguably one of the most healthy oils you can use in cooking. About 14% of the oil is saturated fat whereas 11% is polyunsaturated, such as omega-6 and omega-3 fatty acids – perfect for Life Without Meat. The predominant fatty acid in olive oil is a monounsaturated fat called oleic acid which has been shown to boast anti-inflammatory properties.
There’s a huge amount of other health benefits to cooking with olive oil – it’s also known to provide a tonne of antioxidants and antibacterial properties. Alongside the nutritional goodness in the main bulk of vegetables and spices, this Moroccan vegetable rice is pretty healthy.
I’ve included a link to buy some of your own olive oil here.
The spice blend I’ve used consists of garam masala, cayenne pepper (or you can use chilli powder), turmeric and ground coriander. Paired with fragrant fresh mint, lemon juice, and colourful vegetables, you can only imagine the pop of flavour. But you don’t want to sit there imagining, please go and make some for yourself.
I really hope you enjoy this recipe. It would be lovely to hear your feedback, so tag me in your social stories and posts to let me know how you get on. Otherwise, you can also leave a review below!
Much Love, G x
- 1 tbsp olive oil
- 1 tsp garlic puree (or 2 medium crushed cloves)
- 1 medium red onion (or 2 small), finely diced
- 1 yellow bell pepper, chopped
- 1 vine tomato, chopped
- 4 cherry tomatoes, halved
- 50g sultanas
- 2 tbsp water
- 1 lemon, juiced
- 10 mint leaves, finely chopped
- A small handful of fresh coriander, chopped
- 2 spring onion, sliced
- 250g pre-cooked wholegrain rice
- 1/2 tsp ground coriander
- 1 tsp garam masla
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper (or chilli powder)
- A large pinch of sea salt
- A grinding of black pepper
- 1 medium avocado, sliced
- 2 spring onion, chopped
- 1 small red onion, finely diced
- 1 British red chilli, finely sliced
- A few mint leaves
- A few coriander leaves
- 5 cherry tomatoes, halved
- Prepare your vegetables and toppings, and place to one side.
- Heat the oil in a large wok/pan on medium-high heat. Then add your onion, yellow bell pepper and garlic puree. Stir and fry for a couple of minutes until the onion begins to soften. You can add one tablespoon of water to help the cook the pan ingredients through.
- Stir in the chopped tomato, cherry tomatoes, and sultanas. Then ass all your spices - the ground coriander, garam masala, turmeric, cayenne pepper (or chilli powder), sea salt and black pepper. At this point, also squeeze in the juice of half a lemon (excluding the pips). Stir the ingredients so everything is well mixed. You can add another tablespoon of water to help. Then continue to fry for approx. 5 minutes until all the vegetables have softened.
- Finally, add the chopped mint, chopped coriander, spring onions and rice. Combine all of the ingredients together and fry for a couple more minutes. Drizzle over (and mix in) the juice of the remaining half lemon.
- Serve immediately and top with sliced avocado, spring onion, red onion, red chilli, cherry tomatoes, fresh mint sprigs and fresh coriander leaves. Enjoy!
Allergens: Celery (coriander), Wheat (rice)