Cheesy Rice with Veggies (Print Version)
# Ingredients:
→ Main Components
01 -
1½ cups of short-grain brown rice (try sprouted or white rice, too)
02 -
2 tablespoons of butter
03 -
1 cup of shredded cheddar cheese
04 -
¼ teaspoon of salt
05 -
½ teaspoon garlic powder (you can skip this if you prefer)
06 -
2 cups cauliflower rice (minced broccoli, shredded carrots, or frozen corn are great swaps)
# Instructions:
01 -
In a big pot, heat 5 cups of water to a gentle boil. Toss in the rice and cook with the lid partially on for about 20 minutes. Let a bit of steam escape. It's fine if there’s still a bit of water left when the rice is soft.
02 -
Choose your veggie (cauliflower, carrots, broccoli, or corn) and throw it in the pot. Cover, then simmer for another 6 minutes. If the rice is still firm, add ½-1 cup more water and cook longer.
03 -
Take the pot off the burner. Stir in the butter, garlic powder, salt, and cheese. Let it rest for a couple of minutes so the flavors come together, then enjoy while warm.
# Notes:
01 -
Keep leftovers in the fridge for 3-5 days in a sealed container, or freeze to store for 3 months.
02 -
Make it dairy-free with coconut or olive oil instead of butter, and swap the cheese for non-dairy options or mashed avocado.
03 -
It’s a great vegetarian meal but also works as a side alongside your favorite protein.