I just love this rice dish, and what’s more, my husband does, too! There aren’t many of my vegan dishes that my husband will try, let alone actually admit that he really enjoys. But every time I make this rice, he is eager to try it before it’s even finished and he scarfs it down as soon as it’s been served. In fact, when I made this rice a couple of days ago, he must have asked me ten times when the rice would be ready and he hovered over me while I was preparing it, asking if he could try some. And that night when I went to bed, he stayed up to finish work and in the morning I noticed that the leftovers had vanished.
For me, this rice dish is definitely filling enough to serve as my dinner. My husband and step-son, however, typically prefer this alongside a big slab of meat. Whatever your preference–side or entrée–this rice is sure to satisfy vegetarians and meat-eaters alike. I prefer to serve this dish while it’s still warm, but I could also imagine it being served slightly chilled at a barbecue.
Rice is among the few grains that are naturally gluten-free. Overall, this dish is dairy-free, gluten-free, vegan, and nut-free, so you will never have to worry about whether or not your friends, family or guests will be able to eat this dish. And because it’s so good, you will also never have to worry about whether or not they will want to eat this dish 
I know the recipe instructions seem long and detailed, but the only time you’ll actually be doing any work is when you are preparing and sautéing the veggies. Other than that, this recipe is extremely simple and quite easy to make. You can also double the recipe if you want to have leftovers (if it lasts that long) or if you are serving a crowd. I hope you enjoy!
- ¾ cup brown rice (I used medium-grain)
- 1½ cups filtered water
- 1 zucchini and 1 yellow squash, cut into small cubes
- 1 cup crimini mushrooms, thinly sliced
- 1-2 Tbs. olive oil
- ½ Tbs. coriander, slightly crushed
- ½ tsp. cumin
- ¼ cup onion, minced
- 2 cloves garlic, minced
- ¼ cup parsley, minced
- ¼ cup cilantro, minced
- 1 lemon, juiced
- 1 cup grape tomatoes, halved
- ¼ cup chopped walnuts or pecans (optional)
- salt and pepper, to taste
- To cook the rice: Soak the rice in filtered water for at least 8 hours; I place mine in the fridge when I leave for work and it’s ready by the time I come home. Rinse the rice well and drain completely. Bring 1½ cups filtered water to a boil. Add the rice and turn the temperature down to Low and allow the rice to simmer, covered, for approximately 45 minutes. After 45 minutes, check the rice to see if it’s ready and when it is fully cooked, remove the pan from heat. Drain excess water if needed. Place the lid back on the pan and allow the rice to sit, covered, for at least 10 minutes.
- While the rice is cooking, prepare all of the other ingredients.
- In a medium saute pan, heat the olive oil over Medium heat. Add the crushed coriander seeds and stir them around until they begin to darken. Next, add the onion and garlic and saute for a couple of minutes, stirring constantly. Add the zucchini, yellow squash and cumin and saute for 2-3 minutes more. Finally, add the mushrooms and continue to saute until the mushrooms are cooked, approximately 3-5 more minutes. Remove from heat and pour contents into a large bowl.
- Add the cooked rice to your sautéed veggies. Next, add the parsley, cilantro, grape tomatoes, lemon juice, walnuts/pecans (if you choose), and salt and pepper to taste.
- Serve warm or refrigerate and serve cold. Enjoy!
Adapted from here
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