So I threw all of the following into our (small) rice cooker and it actually turned out pretty tasty—a savory meal with the perfect texture and a hint of spice, all with very minimal effort!
INGREDIENTS
- 1 cup* brown rice
- 1/2 cup* mung beans
- 1 cup cauliflower, chopped
- a handful of baby carrots, sliced
- sliced almonds
- 1 small shallot, chopped
- parsley, chopped (I had some leftover when we made biscuits)
- 1 vegan bouillon dissolved in water/vegetable stock
- vegetable stock and water (I didn’t measure these exactly, but it would be roughly the same amount as when you’re making plain rice)
- cumin, paprika, cayenne pepper, onion powder (basically, any of your favorite spices!)
- dash of cinnamon
- salt and pepper to taste
- 1 tablespoon butter (stirred in at the very end)
*the cup that comes with the rice cooker
DIRECTIONS
Place everything in the pot, stir, and set to ‘cook,’ stirring occasionally. Add butter at the end. Serve with a sprinkle of parmesan cheese and a drizzle of olive oil if you wish.
I don’t have photos, but trust me, this has the potential to be your go-to weeknight or lazy-weekend recipe. 😉
This video also inspired me to try this one-pot rice cooker meal:
