So, yeah, it’s rice, but, bear with me. This is a rice dish with a whole lotta veggies and a whole lotta flavor. This (or a close variation) makes it to our dinner table about once a week along with some tempeh or tofu and a nice green salad. It’s a one-pot dish that almost eats like a meal. And it’s so comforting and satisfying (and so much more interesting than plain rice) that I am sure you will make it again and again.


dirty veggie rice (gf + vegan)
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 T high-heat oil (like grape seed)
  • 2 cups diced veggies (I like onion, carrot, and celery)
  • 4 cloves garlic, minced
  • 2 cups dry brown basmati rice
  • 4 cups rich veggie stock
  • 2 T tomato paste (optional)
herb blend (1/2 t each):
  • geera (roasted cumin – sub cumin if you’d like)
  • coriander
  • smoked paprika
  • tumeric
  • thyme
  • salt
  • black pepper
  1. Heat oil in a large stock-pot with tight-fitting lid, add veggies and cook over medium-high heat, stirring frequently, for 10 minutes until veggies are soft.
  2. Add herb blend and cook for two minutes.
  3. Add tomato paste and garlic and cook for two minutes.
  4. Add rice and veggie stock, turn heat to high, bring to a boil.
  5. Reduce heat to simmer, cover with lid, and cook for 40 minutes (or until all liquid is absorbed).
  6. Take pot off heat, gently fluff rice with a fork, re-cover and let stand for 10 minutes.