Healthy Vegetarian Rice Recipes

Find healthy, delicious vegetarian rice recipes, from the food and nutrition experts at EatingWell.

Staff Picks

Vegan Coconut Chickpea Curry

Rating: Unrated
10
To make this 20-minute vegan curry even faster, buy precut veggies from the salad bar at the grocery store. To make it a full, satisfying dinner, serve over cooked brown rice. When shopping for simmer sauce, look for one with 400 mg of sodium or less and check the ingredient list for cream or fish sauce if you want to keep this vegan. If you like a spicy kick, add a few dashes of your favorite hot sauce at the end.
By Katie Webster

Vegetarian Stuffed Cabbage

Rating: Unrated
3
Though traditional stuffed cabbage recipes are made with meat, here Savoy cabbage leaves are stuffed with a combination of rice, mushrooms, onions, garlic and herbs for a healthy vegetarian stuffed cabbage recipe. The stuffed cabbage leaves gently bake in a simple tomato sauce. This easy stuffed cabbage recipe can be made ahead of time and baked just before serving.
By Kathy Gunst

Easy Brown Rice

Rating: Unrated
4
Here's the only recipe you need to make perfect brown rice every time! This healthy whole grain is great on its own as a side dish, or use it in your favorite recipes calling for cooked brown rice.
By EatingWell Test Kitchen

Jojo's Party Mix

Rating: Unrated
4
Our more sophisticated version of crunchy party mix gets its irresistible, rich taste from olive oil and a bit of Parmesan cheese rather than the better part of a stick of butter, or worse, margarine. With two-thirds less fat (none of it saturated) you can forget about that other stuff.
By Victoria Abbott Riccardi

Vegetarian Taco Salad

Rating: Unrated
23
Nobody will miss the meat in this colorful, zesty vegetarian taco salad. The rice and bean mixture can be made ahead and the salad quickly assembled at mealtime. Recipe by Nancy Baggett for EatingWell.
By EatingWell Test Kitchen

Kale Salad with Beets & Wild Rice

Rating: Unrated
2
Beets and kale, speckled with chewy wild rice and crunchy sunflower seeds, make a satisfying, colorful dinner salad. The beets are nicest when they are sliced paper thin. Use a mandoline or vegetable slicer, if you have one.
By Carolyn Casner

Turmeric Rice Bowl with Garam Masala Root Vegetables & Chickpeas

Rating: Unrated
3
This fragrant turmeric rice bowl topped with leftover spiced roasted root vegetables and chickpeas is inspired by flavors from India for an easy, vegetarian dinner.
By Sylvia Fountaine

Edamame & Veggie Rice Bowl

Rating: Unrated
2
The ingredients in this vegan grain bowl recipe can be prepped ahead for an easy lunch to pack for work. The tangy citrus dressing is a refreshing flavor with the sweet caramel of the roasted sheet-pan veggies.
By Katie Webster

Savory Bean Spinach Soup

Rating: Unrated
1
Let a slow cooker complete this vegetarian soup. Serve it in cups as a sandwich side or ladle it into bowls for a light meal.
By Diabetic Living Magazine

Easy Cauliflower Fried Rice

This vegetarian faux fried rice uses riced cauliflower in place of white or brown rice to pack in extra veggies and cut down on carbs. Chile-garlic sauce pumps up the heat, and fresh ginger adds a bright, warm bite. If you don't like the heat of the chile-garlic sauce, leave it out and add a bit more tamari or soy sauce for a rich, fermented tang.
By Hilary Meyer

One-Pot Lentils & Rice with Spinach

Rating: Unrated
1
This hearty vegan dish gets its earthy flavor from cumin and brown rice. If you can handle extra heat, try doubling the crushed red pepper for a bigger punch of flavor.
By Carolyn Casner

Tofu & Snow Pea Stir-Fry with Peanut Sauce

A fast dinner recipe perfect for busy weeknights, this easy stir-fry recipe will quickly become a favorite. To save time, use precooked rice or cook rice a day ahead.
By Patsy Jamieson

Inspiration and Ideas

Black Sticky Rice

Black Sticky Rice

Black sticky rice, a delicious whole-grain alternative to white rice, is purplish black in color and has a chewy texture. This recipe gives you a simple method for how to make black sticky rice. Look for it in natural-foods stores in the bulk department or with other whole-grain rice.
Basic Green Soup

Basic Green Soup

Rating: Unrated
8
This chard and spinach soup gets complex flavor from slowly cooked onions and lemon juice, while a sprinkle of rice gives it body and a velvety texture. Serve with a swirl of fruity, fragrant extra-virgin olive oil for richness.
Vegan Jambalaya

Vegan Jambalaya

Bean & Veggie Taco Bowl

Bean & Veggie Taco Bowl

Rating: Unrated
2
Roasted Red Peppers Stuffed with Kale & Rice

Roasted Red Peppers Stuffed with Kale & Rice

Rating: Unrated
8
Basmati Rice & Curry Casserole (Chana aur Sarson ka Saag Biryani)

Basmati Rice & Curry Casserole (Chana aur Sarson ka Saag Biryani)

Rating: Unrated
2

Seeded Multigrain Boule

Rating: Unrated
2

Not only is this seeded loaf high in fiber, but the blend of seeds and grains lends it a wonderfully nutty flavor, aroma and texture. A heavy container with a tight-fitting lid works best, as the steam trapped inside the pot helps crisp the crust of the boule. Keep in mind that in a very wide-bottomed pot the loaf will spread out and be fairly flat; in a taller, narrower one it will be thicker and have more height (but may take slightly longer to bake).

All Healthy Vegetarian Rice Recipes

Rice, Cheddar & Spinach Pie

Rating: Unrated
11
This rice, spinach and Cheddar pie is a cinch to prepare--especially if you have leftover cooked rice. If you don't, follow package directions for 4 servings to get about 3 cups cooked rice. Serve with steamed artichokes with light mayo mixed with lemon for dipping.
By EatingWell Test Kitchen

Instant-Pot Mujadara

Lentils and rice have been served together across the Middle East for centuries; they make a nutritious and satisfying vegetarian meal. This Instant Pot version is inspired by Lebanese mujadara, a variation that combines lentils, rice and caramelized onions.
By Carolyn Malcoun

Korean BBQ Tempeh Grain Bowl

If you're a tempeh skeptic, you've probably never had the firm soy-based slabs slathered with a sweet-and-spicy barbecue sauce. We give this easy BBQ tempeh combo a punch of umami with tamari and add a little heat courtesy of gochujang. It's easy to put your own spin on this recipe; see Variations (below) for some riffs.
By Adam Dolge

Meal-Prep Roasted Vegetable Bowls with Pesto

Your co-workers will be jealous when you pull out this healthy lunch of roasted veggies and brown rice. Put together 4 lunches when you have time and you will have packable lunches (or ready-to-eat dinners) for several days--just grab a container on your way out the door in the morning.
By Hilary Meyer

Vegetable Fried Rice

Rating: Unrated
13
Nothing could be easier than this light version of fried rice. We've used instant brown rice, but if you have leftover cold rice or can pick some up at a Chinese restaurant on the way home, use that instead and skip Step 1.
By EatingWell Test Kitchen

Crispy Rice Bowls with Fried Eggs

We topped this rice bowl recipe with avocado, carrot, radishes and spinach along with eggs, but whatever vegetables you prefer will be just as delicious.
By Devon O'Brien

Vegetarian Gumbo

Rating: Unrated
2
This flavorful vegan dinner is a veggie version of the Louisiana classic. It's chock-full of butternut squash, tomatoes, poblano peppers and okra, to name just a few. This vegetarian gumbo is a quick dinner packed with flavor and spice that's done in only 30 minutes. To make it a meal, serve it with cornbread drizzled with olive oil.
By Robin Bashinsky

Green Risotto

Rating: Unrated
5
Serve this pretty, pesto-flavored risotto alongside roasted chicken or pork roast or serve with a big salad for a light dinner. We add a splash of wine along with each addition of broth to give the dish a more pronounced wine flavor. If you'd prefer the wine to be more subtle, add the entire cup at the end of Step 3 and cook, stirring, until the liquid is gone, then begin adding the broth. You can substitute more broth in place of the wine.
By EatingWell Test Kitchen

Jackfruit Barbacoa Burrito Bowls

Jackfruit, a tropical fruit with a dense, chewy texture, is a blank canvas that takes on flavors well. In these vegan burrito bowls, the jackfruit is simmered in a warm and spicy chile sauce that's so good you'll never know you're eating a plant-based protein instead of pork or beef.
By Adam Hickman

Baked Rice with Roasted Corn, Peppers & Onions

This filling rice casserole, loosely based on paella, features seared corn, roasted peppers, garlic and red onions. If you like, include diced zucchini or chopped green beans as well. A flavorful roasted garlic mayonnaise makes a luxurious topping.
By Deborah Madison

Homemade Multi-Seed Crackers

Rating: Unrated
1
Turn leftover brown rice and quinoa from dinner or meal-prepping into these delicious crispy crackers that are loaded with three good-for-you seeds--and create an everything-bagel flavor, without the bagel. The whole grains that make up this copycat cracker recipe add lots of fiber for a healthy snack that pairs perfectly with hummus or cheese.
By Carolyn Casner

Vegetable & Tofu Fried Rice

Next time you're craving Chinese takeout, make this veggie-packed fried rice recipe in about the same time instead. Tofu and eggs give this vegetarian fried rice staying power from protein, and brown rice boosts fiber.
By Carolyn Casner

Cherry, Wild Rice & Quinoa Salad

Rating: Unrated
5
This whole-grain wild rice and quinoa salad recipe is perfect for toting to summer potlucks. It features sweet cherries, crunchy celery, nutty aged goat cheese and toasted pecans. If you can find red quinoa, it's particularly pretty.
By Carolyn Malcoun

Mushroom Risotto

Rating: Unrated
2
Although traditional risottos use refined arborio rice and require constant stirring, you can achieve excellent results with this oven-baked version using short-grain brown rice, taking advantage of its whole-grain benefits.
By Wendy Kalen

Basque Vegetable Rice

Rating: Unrated
4
Zucchini, onion, tomatoes and bell peppers stud this paella-inspired rice dish. You may add other vegetables, such as mushrooms and peas, or if you like something heartier, some slightly spicy Italian sausage is a good choice.
By Perla Meyers

Vegan Sushi with Tomato "Tuna"

For this sustainable vegan sushi, we swapped out tuna for tomato that gets a savory seafood flavor from seaweed, tamari and other umami-rich ingredients. The tomato "tuna" tops sushi rice and is finished with a dollop of spicy vegan mayo for nigiri that will delight any sushi lover.
By Breana Killeen

Easy Fried Rice

Mixed frozen vegetables make this healthy fried rice recipe quick, easy and economical. If you don't have leftover cooked rice on hand, be sure to thoroughly cool your rice before adding it to the wok--if it's too warm, it creates too much steam and sticks to the wok. To quickly cool warm rice, spread out on a large baking sheet and refrigerate while you prep the rest of your ingredients, about 15 minutes.
By EatingWell Test Kitchen

Coconut Rice with Snow Peas

Rating: Unrated
1
The long grain rice in this recipe is cooked with a blend of coconut milk and water. Toward the end of the cooking time, fresh snow peas are placed in the pot on top of the rice to steam quickly. The creamy coconut rice is topped with some toasted nuts and voilà--an easy side dish that pairs well with any number of entrees.
By Diabetic Living Magazine

Coconut Black Rice Bowls with Tofu & Purple Asparagus

Rating: Unrated
1
Black beans, black rice and black sesame seeds all contain anthocyanins, potent antioxidant compounds that have been shown to reduce inflammation. So "forbidden" rice isn't just striking, it's also a serious nutrition upgrade. Simmering it in coconut milk adds rich aroma and flavor.
By Becky Duffett

Eggplant Curry

Rating: Unrated
1
We cook the eggplant in the oven to speed up the recipe and keep things from getting too unruly on the stovetop. While the eggplant roasts, line up all of your ingredients and begin cooking to make this easy eggplant curry come together seamlessly. Any leftovers will hold up well and are great for taking to work for lunch.
By Emily Nabors Hall

Rice & Lentil Salad

Rating: Unrated
7
A simple dressing of sherry vinegar, Dijon mustard and paprika flavors this rice and lentil salad. It's a great way to use up leftovers.
By EatingWell Test Kitchen

Lemon Rice (Chitrannam)

Use up leftover rice and make it into something delicious with this healthy Indian recipe. Because cooked rice refrigerated overnight dries out a little, it's better suited to absorb all the flavors in this dish without getting sticky or mushy. In a pinch, use frozen or shelf-stable precooked basmati rice, available in many stores. Urad dal and roasted chana dal add texture and authenticity to the rice--look for both types of dal in Indian markets or online.
By Shefaly Ravula & Amee Meghani

South of the Border Buddha Bowl

Rating: Unrated
2
Crispy tofu lends protein to this burrito bowl-inspired veggie-packed grain bowl that's perfect for a quick and easy dinner or packable lunch for work.
By Sylvia Fountaine

Winter Squash Risotto

Rating: Unrated
6
Sweet winter squash and earthy shiitake mushrooms are delicious in this creamy risotto.
By EatingWell Test Kitchen
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