🌽Creamy Summer Garden Rice
This dish came together while I was at the Cape for a few days with my family. I didn’t have most of my usual pantry staples, and I definitely didn’t have my food processor or half the kitchen tools I normally rely on. But I did have some beautiful summer produce—Brussels sprouts, cherry tomatoes, and corn—and just enough basics to pull together something comforting and flavorful.
So I made do—and honestly, it turned out to be one of those happy accidents that’s going straight into the rotation.
This creamy rice dish feels indulgent but comes together with just a saucepan and a few ingredients you probably already have on hand. No dairy, no blender, no nutritional yeast. Just a cozy bowl of plant-based goodness that’s light, fresh, and totally satisfying.
🛒 Ingredients
🥦 Veggies & Rice
1 cup rice (white, brown, or Arborio)
2 cups Brussels sprouts, halved or quartered
1 cup cherry tomatoes
1 cup fresh or frozen corn
3 cloves garlic, minced
1 tbsp olive oil
Salt & pepper to taste
Optional: chili flakes or lemon zest
🥄 Creamy Sauce (no nuts, no blender, no yeast)
1 tbsp olive oil or vegan butter
1 tbsp flour/cornstarch (or arrowroot powder for GF)
1 1/2 cups unsweetened plant-based milk (soy or oat work best)
2 tsp Dijon mustard
1 1/2 tsp lemon juice
3/4 tsp garlic powder
Salt & pepper to taste
🌿 Optional Herb Toppings
Chopped parsley or dill
Fresh basil (chiffonade)
Snipped chives
A few thyme leaves or a sprinkle of tarragon
🔪 Instructions
1. Roast the Veggies
Preheat oven to 425°F. Toss the Brussels sprouts, cherry tomatoes, corn, and garlic with olive oil, salt, and pepper. Roast for 20–25 minutes until golden, blistered, and slightly caramelized.
2. Cook the Rice
Prepare rice according to package directions. Fluff and set aside.
3. Make the Sauce
In a saucepan, heat oil over medium. Whisk in cornstarch or thickener and cook for 1 minute. Slowly add plant-based milk while whisking to avoid lumps. Stir in Dijon, lemon juice, garlic powder, salt, and pepper. Simmer for 3–5 minutes until smooth, thick, and creamy.
4. Combine
Add the cooked rice and roasted veggies to a large skillet or pot. Pour in the sauce and gently mix everything together. Warm over low heat. Add a splash of extra plant milk if needed to loosen the texture.
5. Serve
Top with fresh herbs, a pinch of chili flakes, or a squeeze of lemon. Serve warm and enjoy!
This is one of those recipes that proves you really don’t need much to make something comforting and nourishing. Whether you’re away from your usual kitchen setup or just craving something cozy without a complicated ingredient list—this one’s for you.
Let me know if you try it! Tag @kellysgreenkitchen_ so I can see your version, and follow along for more plant-based comfort that tastes indulgent but keeps it simple.
