Vegetable & Herb Rice

Ingredients

• 150 g (1 cup)diced red pepper
• 100 g (1 cup)diced celery
• 130 g (1 cup)diced carrots
• 1 mediumonion, diced
• 85 g (6 tablespoons)butter
• 1 tablespoonminced garlic
• 1 teaspoondried thyme
• 1 teaspoonItalian seasoning
• 1 teaspoonsalt
• 285 g (1 1/2 cups)extra-long-grain rice
• 770 ml (3 1/4 cups)vegetable or chicken broth
• 15 g (1/3 cup)minced fresh parsley

Instructions

1. 1

   Sauté the vegetables

   Melt the butter in a wide skillet or saucepan with a close-fitting lid. Add the pepper, celery, carrots and onion, and sauté for 5 minutes.

2. 2

   Toast the rice

   Add the garlic, thyme, Italian seasoning, salt and rice. Cook, stirring, for 3–5 minutes, until the rice just begins to brown.

3. 3

   Simmer the rice

   Pour in the broth and bring the mixture to a boil, stirring occasionally with a fork. Reduce the heat to low, or to a setting that maintains a gentle boil, cover and cook for 20 minutes or until the rice is tender.

4. 4

   Check while cooking

   During the first 15 minutes, stir with a fork 2–3 times, scraping the bottom of the pan. Leave the lid on and do not stir during the final 5 minutes.

5. 5

   Add the parsley

   Stir in the fresh parsley and serve.

What is vegetable and herb rice?

This is a savoury American-style stovetop rice dish cooked with chopped vegetables, herbs and broth. Its confetti of pepper, celery, carrots and onion makes a simple pot of rice feel colourful and full of flavour.

Here, the rice is briefly toasted in butter before it simmers, while parsley stirred in at the end adds a fresh finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 320 calories, 6g protein, 53g carbs, 11g fat.

The rice supplies most of the carbohydrates, while the butter is the main source of fat; the vegetables contribute smaller amounts of carbohydrates and fibre. Broth and vegetables add a little protein, but serving the rice with beans, chicken or fish can make the plate more substantial.

Why toast the rice?

Toasting: cooking the rice briefly with the buttered vegetables and seasonings gives the grains a chance to take on their flavours before the broth goes in. Stir as directed and stop when the rice just starts to brown.

The vegetables and herbs

Even pieces: dice the pepper, celery, carrots and onion to a similar size so they cook together during the initial sauté.

Herbs: dried thyme and Italian seasoning cook with the rice, while fresh parsley goes in at the end. That keeps the parsley's flavour bright.

Getting tender, separate grains

Gentle heat: once the broth boils, lower the heat to maintain a gentle simmer under the lid. A vigorous boil can cook the liquid away too quickly.

Finish covered: stir a few times during the first 15 minutes, scraping the bottom, then keep the lid on and leave the rice alone for the final 5 minutes.

Choosing the broth

Vegetable broth: use this for a meat-free version and a flavour that lets the vegetables and herbs stand out.

Chicken broth: this is the alternative in the recipe and gives the rice a savoury base. Broths vary in saltiness, so bear that in mind when seasoning.

What to serve with it

Serve the rice as a side with roasted vegetables, grilled chicken or baked fish. For a more complete meal, add a protein alongside and keep the rice warm until everything is ready.

Recipe notes & tips

• Use a wide pan with a fitted lid so the rice can cook in an even layer.
• Keep the vegetable pieces similar in size for more even cooking.
• Stir gently with a fork when the method calls for it to avoid breaking up the rice.
• Keep the heat low enough for a gentle boil once the broth comes to the boil.
• Taste the broth before adding extra salt, as some varieties are already well seasoned.

Variations

• Meat-free broth: choose vegetable broth to keep the dish vegetarian.
• Chicken broth: use chicken broth instead for a different savoury base.
• Fresh herbs: replace some of the parsley with another soft fresh herb at the end.
• Extra vegetables: swap in a similar amount of another diced vegetable, keeping the total quantity close to the original.
• Butter adjustment: reduce the butter for a less rich result.

Common mistakes to avoid

• Pan too narrow: the rice may cook unevenly; use a wide skillet or saucepan with a fitted lid.
• Heat too high: the broth can boil away before the rice is tender; lower the heat to a gentle boil.
• Stirring at the end: opening the lid or stirring during the final 5 minutes interrupts the finish; leave the pan covered.
• Skipping the bottom: rice can catch during the early cooking; scrape the pan gently when stirring in the first 15 minutes.
• Adding parsley too soon: it can lose its fresh finish; stir it in just before serving.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat until steaming hot, adding a splash of water or broth if the rice seems dry.

Frequently asked questions