Veggie Rice {recipe}

veggie rice

photo credit – donielle

When my husband sits down to dinner and exclaims “Wow, this is the first time I’ve ever had rice that tastes good”, I know I’ve done something right! Easy to make, using basic ingredients, this makes a great side side to any meal.

veggie rice

photo credit – donielle

Veggie Rice {recipe}
Recipe type: Side Dishes
  • 1 cup brown rice
  • 2 cups water or broth
  • 2 Tbsp butter or olive oil
  • 1 onion, chopped
  • 1 large clove garlic
  • 3 large carrots, shredded
  • ½ cup bell peppers
  • ½ cup spinach or kale, chopped
  • ¼ cup almond flour
  • salt to taste
Method of Preparation
  1. Bring rice to boil in water or broth, let simmer until done, approximately 30 minutes.
  2. While rice is cooking, melt butter in medium saucepan, add onion and saute until translucent. Add garlic and saute for one minute.
  3. Add carrots and bell peppers to onion and garlic, cover and cook on low for 5 minutes.
  4. Once rice is fully cooked combine with veggies and stir in greens and let sit for a few minutes until greens wilt.
  5. Add almond flour and salt to taste – top with an optional 1-2 Tbsp butter.
  6. Variations: This recipe is easily changed based on the veggies you have in your fridge. I’ve made it with red cabbage instead of greens, broccoli instead of bell peppers. Most ways you mix this up provides great results.
Nourishing Notes * Soak rice overnight in warm water with a couple Tbsp whey to help breakdown phytic acid. *Use organic ingredients

veggie rice1

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About Donielle

Donielle is an amateur herbalist and natural momma to two littles (with another babe in heaven) after dealing with being less than fertile. She has a passion for nourishing nutrition, natural living, and spreading the word on how food truly affects our health.


  1. Rachel V. says:

    just wondering what the almond flour does? more for taste or for thickening? in other words is it a necessity?

    donielle Reply:

    I use it for taste. :-) You can easily take it out, it just won’t have quite the same flavor.

  2. What a great recipe, Donielle! Can’t wait to make it for my rice-loving hubby. :-) LOVE your polka-dotted bowl!


    donielle Reply:

    Thanks! It’s my mom’s pick – she got it for me for Christmas and I love using it!

  3. I’m allergic to almond flour. Any other alternatives you can suggest? Thanks, sounds yummy!

    donielle Reply:

    @Meg, You can just leave it out – it alters the taste a bit, but it’ll still be yummy! :-)

    Meg Reply:

    Thanks, I will definitely give it a try!

  4. I think it’s amazing how something as simple as rice can be made into something as incredible as this! Love the addition of the almond flour. Great idea!

  5. I just made this recipe to go with an angus beef london broil and shrimp. THIS RECIPE IS AWESOME!!!! I loved the flavor the almond flour added. I will definately be making this again!! Thanks for completeing my dinner.

  6. Where do you get almond flour? Could you grind whole almonds for the same thing?

    donielle Reply:

    @Jennifer, I buy it at my local health food store, but yes – you can also grind it yourself! I used to until my food processor and coffee grinder died and my blender won’t handle it without turning it to almond butter. :-)

    Jennifer Reply:

    Oh! I hadn’t thought about it turning into almond butter! :) Maybe I’ll try some in the coffee grinder first. Thanks for the head’s up!

  7. Would a touch of almond extract provide the almond taste the flour gives it? I have every thing for this recipe in my pantry except the almond flour.

    Donielle Reply:

    @Soccy, I personally think that the extract has a different flavor than the flour, so I wouldn’t do a lot if you give it a try. You can also leave the almond flour out as well. Again, it’ll be a taste difference, but delicious non the less.

    Oh – you can also use a spoonful of almond butter, or chopped up almonds.

  8. Where do you find whey?

    donielle Reply:

    @Molly, You can actually strain yogurt and get whey (just put yogurt in a thin towel and strain for a couple of hours. Otherwise it’s the byproduct of cheesmaking.

  9. Um….yum. This sounds delicious. And a great way to prepare rice other than the plain old boring way!