Vegetarian dirty rice is a wonderfully versatile dish. It pairs exceptionally well with steamed veggies, garlic bread, or a simple green salad. If you’re in the mood for something a little more hearty, try serving it alongside roasted vegetables or a rich, tomato-based stew. Believe me, you’ll want something to soak up all those delightful spices and flavors.
Today, we’re diving into a delicious, soul-warming recipe that ticks all the boxes: Vegetarian Dirty Rice. Now, don’t let the name fool you—there’s nothing “dirty” about this dish when it comes to its nutritional value. This meal is packed with flavors, wholesome ingredients, and most importantly, it’s super easy to make.
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What is Vegetarian Dirty Rice?
Dirty rice is a traditional Creole dish from Louisiana. It typically features white rice cooked with small pieces of meat, vegetables, and spices, giving it a “dirty” appearance. But, we’re giving it a vegetarian twist. This rendition gets its heartiness from lentils and kidney beans rather than meat, offering both protein and fiber to keep you full and satisfied.
What Makes This Recipe Different From Other Vegetarian Dirty Rice Recipes?
The magic of this recipe lies in its intricate balance of spices and its use of lentils and beans for added texture and nutrition. Unlike some other versions, this recipe doesn’t skimp on the flavor. The combination of Cajun or Creole spice blend, smoked paprika, and liquid smoke gives you that authentic taste without needing any meat. We also use a blend of vegetables like bell peppers, onions, and celery to add layers of flavor.
How Does It Taste?
Expect a delightful medley of spicy, smoky, and savory flavors. The spices dance on your taste buds while the vegetables provide a bit of crunch. The lentils and kidney beans bring a richness to the dish that makes it incredibly satisfying. A touch of fresh lemon juice at the end adds a burst of brightness. Trust me; one bite and you’ll be hooked!
Ingredients You’ll Need to Make This Dish
Here’s a list of ingredients you’ll need for this flavorful vegetarian dirty rice:
- 1 cup (204g) uncooked long-grain brown rice
- 1/2 cup (110g) dry French green lentils
- 6 cups (1.3 kg) filtered water
- 1 large bay leaf
- 1 tsp fine Himalayan sea salt (divided)
- 1 tablespoon Cajun or Creole spice blend (gluten-free, if needed)
- 2 tablespoons minced garlic (about 3 large cloves)
- 1 cup (120g) finely diced green bell pepper (about 1 medium)
- 1 cup (115g) finely chopped red or yellow onion (about 1 medium)
- 1/2 cup (65g) finely chopped celery stalk (about 1 rib)
- 2 tablespoons organic tomato paste
- 3 tsp cold-pressed extra virgin olive oil
- 1 can (425g) kidney beans, cooked, drained, and rinsed
- 1/2 teaspoon liquid smoke (gluten-free, if needed)
- 1-2 teaspoons vegan Worcestershire sauce (gluten-free, if needed)
- 1 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- Freshly squeezed lemon juice, to taste
- Freshly chopped parsley, and chopped chives or green onions for garnish
Step by Step Instructions
Step 1: Cook the Rice
Start by rinsing your brown rice under cold water. Add it to a pot with 2 cups of filtered water and a pinch of salt. Bring to a boil, reduce the heat, cover, and let it simmer for about 45 minutes. Once done, fluff it with a fork.
Step 2: Cook the Lentils
In a separate pot, add your French green lentils, another 2 cups of filtered water, and the bay leaf. Bring it to a boil, reduce the heat, and let it simmer for about 25-30 minutes until tender. Drain the lentils, remove the bay leaf, and set aside.
Step 3: Sauté the Vegetables
Heat 3 teaspoons of extra virgin olive oil in a large skillet over medium heat. Add minced garlic, finely diced green bell pepper, chopped red or yellow onion, and chopped celery. Sauté until the vegetables are soft and the onions are translucent.
Step 4: Incorporate the Spices and Tomato Paste
Add tomato paste, Cajun or Creole spice blend, smoked paprika, ground cumin, and remaining salt to the skillet. Stir until the tomato paste and spices coat the vegetables evenly.
Step 5: Combine Everything
Add the cooked rice, lentils, and kidney beans to the skillet. Stir in the liquid smoke and vegan Worcestershire sauce. Mix well to ensure all ingredients are evenly distributed and coated with the spice mixture.
Step 6: Finishing Touches
Add freshly squeezed lemon juice to taste, then sprinkle with freshly chopped parsley and chives or green onions. Serve hot and enjoy!
Tips & Tricks on Making Vegetarian Dirty Rice
- Pre-cook Ingredients: Cook the rice and lentils ahead of time. This saves you a lot of hassle when you’re ready to prepare the dish.
- Use Fresh Spices: The quality of your spices makes a huge difference. Ensure your Cajun or Creole spice blend is fresh for a vibrant flavor.
- Control the Heat: Adjust the amount of spices depending on your heat tolerance. Start with less and add more if needed.
- Lemon Juice Timing: Add lemon juice right before serving for a burst of freshness.
- Garnish Right: Fresh herbs add a lovely touch both in flavor and appearance. Don’t skip the garnish!
Nutrition Information
How Do I Store This Dish?
If you find yourself with leftovers (lucky you!), simply store them in an airtight container. They’ll keep in the refrigerator for up to five days. For longer storage, consider freezing. Just make sure to thaw it in the refrigerator overnight before reheating.
What Other Substitutes Can You Use in Vegetarian Dirty Rice?
There are several ways to tweak this recipe to fit your taste or dietary needs. Here are some substitutions:
- Long-Grain Brown Rice: Substitute with quinoa for a higher protein content.
- French Green Lentils: Swap with chickpeas for a different texture and flavor.
- Kidney Beans: Use black beans or pinto beans as a replacement.
- Cajun or Creole Spice Blend: Customize your own blend using paprika, cumin, garlic powder, and thyme.
- Liquid Smoke: If unavailable, use smoked paprika for that smoky flavor.
Vegetarian Dirty Rice Recipe
Equipment
- pot
- Skillet
- Fork
Ingredients
- 1 cup 204g uncooked long-grain brown rice
- 1/2 cup 110g dry French green lentils
- 6 cups 1.3 kg filtered water
- 1 large bay leaf
- 1 tsp fine Himalayan sea salt divided
- 1 tablespoon Cajun or Creole spice blend gluten-free, if needed
- 2 tablespoons minced garlic about 3 large cloves
- 1 cup 120g finely diced green bell pepper (about 1 medium)
- 1 cup 115g finely chopped red or yellow onion (about 1 medium)
- 1/2 cup 65g finely chopped celery stalk (about 1 rib)
- 2 tablespoons organic tomato paste
- 3 tsp cold-pressed extra virgin olive oil
- 1 can 425g kidney beans, cooked, drained, and rinsed
- 1/2 teaspoon liquid smoke gluten-free, if needed
- 1-2 teaspoons vegan Worcestershire sauce gluten-free, if needed
- 1 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- Freshly squeezed lemon juice to taste
- Freshly chopped parsley and chopped chives or green onions for garnish
Instructions
Step 1: Cook the Rice
- Start by rinsing your brown rice under cold water. Add it to a pot with 2 cups of filtered water and a pinch of salt. Bring to a boil, reduce the heat, cover, and let it simmer for about 45 minutes. Once done, fluff it with a fork.
Step 2: Cook the Lentils
- In a separate pot, add your French green lentils, another 2 cups of filtered water, and the bay leaf. Bring it to a boil, reduce the heat, and let it simmer for about 25-30 minutes until tender. Drain the lentils, remove the bay leaf, and set aside.
Step 3: Sauté the Vegetables
- Heat 3 teaspoons of extra virgin olive oil in a large skillet over medium heat. Add minced garlic, finely diced green bell pepper, chopped red or yellow onion, and chopped celery. Sauté until the vegetables are soft and the onions are translucent.
Step 4: Incorporate the Spices and Tomato Paste
- Add tomato paste, Cajun or Creole spice blend, smoked paprika, ground cumin, and remaining salt to the skillet. Stir until the tomato paste and spices coat the vegetables evenly.
Step 5: Combine Everything
- Add the cooked rice, lentils, and kidney beans to the skillet. Stir in the liquid smoke and vegan Worcestershire sauce. Mix well to ensure all ingredients are evenly distributed and coated with the spice mixture.
Step 6: Finishing Touches
- Add freshly squeezed lemon juice to taste, then sprinkle with freshly chopped parsley and chives or green onions. Serve hot and enjoy!
Notes
- Pre-cook Ingredients: Cook the rice and lentils ahead of time. This saves you a lot of hassle when you’re ready to prepare the dish.
- Use Fresh Spices: The quality of your spices makes a huge difference. Ensure your Cajun or Creole spice blend is fresh for a vibrant flavor.
- Control the Heat: Adjust the amount of spices depending on your heat tolerance. Start with less and add more if needed.
- Lemon Juice Timing: Add lemon juice right before serving for a burst of freshness.
- Garnish Right: Fresh herbs add a lovely touch both in flavor and appearance. Don’t skip the garnish!
Nutrition
FAQs
Q1: Can I make vegetarian dirty rice in a rice cooker?
Yes, you can. Simply cook the rice and lentils separately in a rice cooker using the appropriate setting. Then proceed with steps 3 to 6 using a skillet.
Q2: Can I use white rice instead of brown rice?
Certainly! White rice will cook faster and have a slightly different texture. Adjust the cooking times accordingly.
Q3: Is this dish kid-friendly?
Absolutely. The spice level can be adjusted to be milder, making it suitable for kids.
Q4: Can I add other vegetables?
Yes, feel free to add other vegetables like carrots, zucchini, or peas for more variety and nutrition.
Q5: How do I make the dish spicier?
To amp up the heat, add a pinch of cayenne pepper or use a spicier version of the Cajun or Creole spice blend.
Conclusion
There you have it, folks! A mouth-watering, nutritious Vegetarian Dirty Rice that’s sure to become a staple in your household. It’s easy to prepare, loaded with flavor, and incredibly adaptable. Plus, it’s a great way to enjoy a classic dish with a vegetarian twist.
Give it a try, and don’t forget to share your experience. Cooking can be a delightful adventure, and this recipe is an excellent way to begin. So, who’s ready to get dirty… with rice, that is?
