Mediterranean Rice and Vegetables
If you're looking for a delicious gluten-free side dish that channels all the beautiful Middle Eastern flavors and spices, this Mediterranean rice recipe is for you. This rice recipe is infused with vegetables and cooked in your rice cooker for a no-fuss meal.
Servings: 12 servings
Calories: 246kcal
Equipment
- 1 rice cooker
- 1 large bowl
Ingredients
- 2 cups long-grain rice rinsed until the water runs clear
- 3 cups vegetable broth
- 2 Tbsp olive oil
- 1 1/2 tsp ground turmeric
- 1 1/2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1 1/2 tsp kosher salt
- Fresh ground pepper
- 1/2 cup golden raisins
- 1 medium zucchini diced into 1/4-inch pieces (about 2 cups)
- 2 carrots peeled and cut into 1/4-inch pieces (about 1 cup)
- 1/2 red onion cut into 1/4-inch pieces (about 1 cup)
- 1/2 cup canned chickpeas drained and rinsed
- Juice of two lemons about 1/4 cup
- 1/4 cup olive oil
- 1/2 cup almonds sliced
Instructions
- Place the rice, vegetable stock, two tablespoons olive oil, turmeric, ginger, cinnamon, salt, and pepper into a rice cooker. Set the rice cooker to cook the rice per the manufacturer's instructions.
- When the rice is cooked, open the rice cooker, stir in the raisins, then close the rice cooker to keep the mixture warm for 15 minutes. The steam will plump the raisins.
- Transfer the rice to a large bowl. Add the zucchini, carrots, onion, chickpeas, lemon juice, and 1/4 cup olive oil. Stir together well. Gently fold in the almond slices.
- Serve the rice warm as a side dish to any chicken or fish meal, or enjoy it as the main meal instead.
Video
Notes
Rice Cooker Recommendation: I love using my rice cooker and think everyone with celiac disease, gluten intolerance, or non-celiac gluten sensitivity should get one. I recommend Aroma rice cookers. They're affordable and good quality.
Don't Have a Rice Cooker? If you don't have a rice cooker, you can make this recipe in a pot on your stovetop. Add all the ingredients to a medium pot as you would have added to the rice cooker. Bring to a boil, then turn the heat low, cover, and cook for 12-15 minutes until the rice is cooked through and tender. Add the other ingredients as instructed in the recipe.
Leftovers: Store leftovers in an airtight container in your fridge for up to five days. Reheat in the microwave. This side dish tastes best warm.
Nutrition
Calories: 246kcal | Carbohydrates: 35g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.001g | Sodium: 556mg | Potassium: 227mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1858IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 1mg