35+ Easy Saturday Dairy-Free Rice Cooker Recipes for Every Occasion

If you’re looking for quick, delicious, and healthy meal ideas for your Saturday, a rice cooker can be your best friend.

Whether you’re in the mood for a comforting dish, a light salad, or something with a bit of spice, your rice cooker can do it all—without any dairy.

In this blog post, we’ve curated over 35 dairy-free rice cooker recipes that are perfect for any Saturday meal.

From hearty grain-based dishes to vibrant salads and sides, you’ll find recipes that are not only easy to prepare but also bursting with flavor.

These recipes are ideal for those following a dairy-free diet, but anyone can enjoy them for a wholesome and satisfying meal.

So, grab your rice cooker and get ready to explore a world of delicious dairy-free possibilities!

35+ Easy Saturday Dairy-Free Rice Cooker Recipes for Every Occasion

Cooking with a rice cooker doesn’t have to be boring or limited.

With these 35+ Saturday dairy-free rice cooker recipes, you can explore a variety of flavors, textures, and ingredients to create meals that are as satisfying as they are nutritious.

From the creamy richness of coconut rice to the zesty punch of cilantro lime rice, each recipe is a wonderful way to enjoy simple yet incredible meals on your weekends.

These recipes are not only easy to prepare but are perfect for busy individuals or families looking for healthy options that don’t skimp on taste.

So, next Saturday, why not experiment with one (or more) of these delightful dairy-free dishes and elevate your weekend meals with the magic of your rice cooker!

Coconut Lime Rice with Chickpeas

This Coconut Lime Rice with Chickpeas is a creamy, flavorful, and nourishing dish that’s perfect for a cozy Saturday meal. The rice cooker does all the hard work, infusing the rice with the tropical taste of coconut milk, a burst of lime, and hearty chickpeas. It’s a great dairy-free option for those who want a satisfying, plant-based meal that’s rich in flavor and easy to prepare.

Ingredients:

• 1 ½ cups basmati rice
• 1 can (14 oz) coconut milk
• 1 ½ cups vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• Zest and juice of 2 limes
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon turmeric
• ½ teaspoon salt
• Fresh cilantro for garnish

Instructions:

1. In your rice cooker, add the rice, coconut milk, vegetable broth, and olive oil. Stir to combine.
2. Sprinkle in the cumin, turmeric, and salt, then mix again.
3. Set the rice cooker to the “Cook” setting and let it cook until the rice is done (about 12-15 minutes, depending on your cooker).
4. Once the rice is cooked, gently stir in the chickpeas, lime zest, and lime juice.
5. Close the rice cooker lid and let the rice sit for an additional 5 minutes for the flavors to meld together.
6. Fluff the rice with a fork and garnish with fresh cilantro before serving.

Coconut Lime Rice with Chickpeas is an irresistible dairy-free dish that combines creamy coconut milk with the zing of lime and the heartiness of chickpeas. This recipe provides a great balance of carbohydrates and plant-based protein, making it a satisfying and nutritious meal. The rice cooker makes it incredibly easy to prepare, allowing you to focus on other tasks while the dish cooks to perfection. It’s perfect for those who are craving something comforting yet light, and it can be enjoyed as a standalone meal or paired with a fresh salad for a well-rounded lunch or dinner.

Mushroom and Spinach Rice Pilaf

This Mushroom and Spinach Rice Pilaf is a savory, earthy dish that’s both hearty and healthy, perfect for a relaxing Saturday meal. With the help of the rice cooker, the rice becomes infused with the rich flavors of sautéed mushrooms, fresh spinach, and aromatic herbs. It’s a simple, dairy-free dish that’s perfect as a side or a light main course.

Ingredients:

• 1 ½ cups jasmine rice
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cups mushrooms, sliced
• 2 cups fresh spinach, chopped
• 2 garlic cloves, minced
• ½ teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Start by sautéing the onion and garlic in olive oil in the rice cooker on the “Sauté” setting until the onion is soft and translucent, about 3-4 minutes.
2. Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 5 minutes.
3. Stir in the dried thyme, salt, and pepper, then add the rice to the cooker and stir to coat the rice in the mushroom mixture.
4. Pour in the vegetable broth and give everything a good stir. Set the rice cooker to the “Cook” setting and let it cook until the rice is fully cooked and all the liquid is absorbed (about 12-15 minutes).
5. Once the rice is done, fold in the chopped spinach and let it wilt in the warm rice for a couple of minutes.
6. Fluff the rice and serve hot, garnished with extra thyme if desired.

This Mushroom and Spinach Rice Pilaf is an excellent dairy-free option that delivers robust flavor and great nutritional value. The rice cooker simplifies the cooking process, making it easy to prepare this savory dish with minimal effort. The earthy mushrooms combined with the fresh spinach create a satisfying combination that pairs well with many main dishes, or it can stand on its own as a light, wholesome meal. This recipe is perfect for those who want a flavorful yet easy-to-make dish without the need for dairy.

Sweet Potato and Black Bean Rice Bowl

This Sweet Potato and Black Bean Rice Bowl is a colorful, nutritious, and satisfying dish that’s completely dairy-free. The rice cooker makes cooking the rice and vegetables a breeze, while the sweet potatoes and black beans provide a hearty base. With a dash of chili powder, cumin, and a squeeze of lime, this dish brings vibrant flavors and is packed with essential nutrients, making it a great choice for a fulfilling Saturday meal.

Ingredients:

• 1 ½ cups brown rice
• 2 cups vegetable broth
• 1 medium sweet potato, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 tablespoon olive oil
• 1 lime, juiced
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In your rice cooker, add the brown rice and vegetable broth, and set it to cook.
2. While the rice is cooking, toss the cubed sweet potato with olive oil, chili powder, cumin, salt, and pepper. You can either roast them in the oven at 400°F (200°C) for 25-30 minutes or cook them in a pan until tender.
3. Once the rice cooker finishes cooking the rice, fluff the rice and gently stir in the black beans, roasted sweet potatoes, and lime juice.
4. Close the rice cooker and let everything sit for a few minutes to allow the flavors to combine.
5. Serve the rice mixture in bowls, garnished with fresh cilantro and additional lime wedges if desired.

The Sweet Potato and Black Bean Rice Bowl is a vibrant, wholesome dish that perfectly balances sweet, spicy, and savory flavors. It’s a filling, dairy-free meal that provides a great mix of carbohydrates, protein, and healthy fats. The rice cooker simplifies the cooking process, allowing you to effortlessly prepare a hearty and delicious meal. This dish is not only easy to make but also versatile enough to be enjoyed for lunch, dinner, or even meal prepping for the week ahead. The combination of sweet potatoes and black beans offers a hearty texture, making it an ideal choice for a plant-based meal that satisfies.

Lemon Herb Rice with Roasted Vegetables

This Lemon Herb Rice with Roasted Vegetables is a vibrant and flavorful dish that’s both refreshing and satisfying. The rice cooker ensures that the rice is perfectly cooked, while the roasted vegetables provide a rich, caramelized taste. With zesty lemon and a mix of fresh herbs, this dish makes for a delightful dairy-free meal, perfect for a Saturday gathering or a solo treat.

Ingredients:

• 1 ½ cups long-grain white rice
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 small red onion, chopped
• 1 cup cherry tomatoes, halved
• 2 garlic cloves, minced
• Zest and juice of 1 lemon
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the zucchini, bell pepper, onion, and cherry tomatoes with olive oil, salt, pepper, and garlic. Spread them on a baking sheet and roast for 20-25 minutes or until tender and slightly caramelized.
2. In the rice cooker, add the rice and vegetable broth. Set the cooker to the “Cook” setting and let it cook.
3. Once the rice is cooked, stir in the lemon zest, lemon juice, dried oregano, and salt and pepper to taste.
4. When the vegetables are roasted, fold them gently into the cooked rice, mixing thoroughly.
5. Garnish with fresh parsley and serve.

Lemon Herb Rice with Roasted Vegetables is a wonderful dairy-free option that brings together bright citrus, fragrant herbs, and tender roasted vegetables. The rice cooker does an excellent job of cooking the rice to fluffy perfection, while the roasted vegetables provide depth and texture to the dish. This recipe is an excellent choice for anyone looking for a light yet flavorful meal that’s quick and easy to prepare. The addition of fresh parsley gives it a burst of color, and the lemony zing makes it an incredibly refreshing dish, perfect for a Saturday meal.

Thai Peanut Rice with Tofu and Broccoli

The Thai Peanut Rice with Tofu and Broccoli is a delicious and filling dairy-free dish that combines savory peanut sauce with the goodness of rice, tofu, and fresh broccoli. The rice cooker helps make this dish incredibly easy to prepare, and the peanut sauce ties everything together with a creamy, nutty flavor. It’s perfect for those craving a comforting, plant-based meal packed with flavor.

Ingredients:

• 1 ½ cups jasmine rice
• 2 cups vegetable broth
• 1 tablespoon sesame oil
• 1 block (14 oz) firm tofu, drained and cubed
• 2 cups broccoli florets
• 3 tablespoons peanut butter (smooth or chunky)
• 2 tablespoons soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup
• 1 teaspoon grated ginger
• 1 garlic clove, minced
• Lime wedges for garnish

Instructions:

1. In the rice cooker, add the jasmine rice and vegetable broth. Set the rice cooker to the “Cook” setting and allow it to cook.
2. While the rice is cooking, heat the sesame oil in a pan over medium heat. Add the cubed tofu and cook until golden brown on all sides, about 8 minutes. Set aside.
3. Steam the broccoli florets until tender, about 5 minutes.
4. In a bowl, whisk together the peanut butter, soy sauce, rice vinegar, maple syrup, ginger, and garlic to create the peanut sauce.
5. Once the rice is cooked, fluff it and stir in the tofu and steamed broccoli.
6. Drizzle the peanut sauce over the rice mixture and toss to coat evenly. Garnish with lime wedges and serve.

The Thai Peanut Rice with Tofu and Broccoli is a satisfying and flavorful dairy-free meal that’s both filling and nutritious. The peanut sauce adds a creamy texture and a rich umami flavor that complements the crispy tofu and tender broccoli perfectly. With the help of the rice cooker, the dish comes together easily and is perfect for meal prep or a casual weekend meal. The combination of healthy fats from the peanut butter, protein from the tofu, and fiber from the broccoli makes this dish not only delicious but also well-balanced and nourishing.

Curried Rice with Sweet Peas and Cauliflower

Curried Rice with Sweet Peas and Cauliflower is a colorful and aromatic dairy-free dish that’s bursting with warm spices and textures. The rice cooker simplifies the process, while the curry flavor brings a deep, satisfying taste to the rice, complemented by tender cauliflower and sweet peas. This dish is perfect for a cozy Saturday lunch or dinner and can be enjoyed by itself or alongside a protein of your choice.

Ingredients:

• 1 ½ cups basmati rice
• 2 cups vegetable broth
• 1 tablespoon coconut oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 ½ cups cauliflower florets
• 1 cup frozen sweet peas
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In the rice cooker, add the basmati rice and vegetable broth. Set the rice cooker to the “Cook” setting and allow the rice to cook.
2. While the rice is cooking, heat coconut oil in a pan over medium heat. Sauté the onion and garlic until softened, about 4 minutes.
3. Stir in the curry powder and turmeric, cooking for another 1-2 minutes to release the flavors.
4. Add the cauliflower florets and cook for about 5 minutes, until slightly tender.
5. Once the rice is done cooking, gently fold in the curried cauliflower mixture and frozen sweet peas. Stir until everything is well mixed and heated through.
6. Season with salt and pepper to taste and garnish with fresh cilantro before serving.

Curried Rice with Sweet Peas and Cauliflower is an easy-to-make, flavorful dairy-free dish that’s perfect for any occasion. The combination of aromatic spices like curry powder and turmeric gives this dish a warm, vibrant flavor, while the cauliflower and sweet peas provide a satisfying texture. Thanks to the rice cooker, the rice is perfectly cooked and fluffy, making it a hassle-free meal. This dish is a great option for those seeking a vegan and gluten-free meal that’s rich in both flavor and nutrients. It pairs wonderfully with a side salad or can be enjoyed on its own for a filling meal.

Spicy Mango and Black Rice Salad

The Spicy Mango and Black Rice Salad is a refreshing, dairy-free dish that’s bursting with vibrant flavors. The nutty taste of black rice pairs beautifully with the sweetness of ripe mango, while a touch of spice from chili flakes and a zesty lime dressing add a tantalizing kick. This rice cooker recipe is perfect for a light yet satisfying Saturday lunch or dinner, and it works great as a side dish for BBQs or picnics.

Ingredients:

• 1 ½ cups black rice
• 2 ½ cups water
• 2 ripe mangoes, peeled and diced
• 1 small red onion, finely chopped
• 1 red bell pepper, diced
• 1 small cucumber, diced
• 1-2 teaspoons chili flakes (adjust to taste)
• Juice of 2 limes
• 2 tablespoons olive oil
• 1 tablespoon honey (or maple syrup for vegan)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In the rice cooker, add the black rice and water. Set the rice cooker to the “Cook” setting and let it cook until done (about 25-30 minutes).
2. While the rice cooks, prepare the dressing by whisking together the lime juice, olive oil, honey, chili flakes, salt, and pepper in a small bowl.
3. Once the rice is cooked, fluff it with a fork and allow it to cool slightly.
4. In a large bowl, combine the cooked rice, mango, red onion, bell pepper, and cucumber.
5. Pour the dressing over the rice mixture and toss gently to combine.
6. Garnish with fresh cilantro and serve chilled or at room temperature.

Spicy Mango and Black Rice Salad is a delightful dairy-free dish that combines tropical sweetness with a spicy twist, making it both refreshing and exciting to the taste buds. The black rice adds an earthy flavor and rich color, while the mango and vegetables provide a contrast of textures. The homemade lime dressing brings everything together with a zesty finish. This salad is a perfect option for a light meal on a warm Saturday afternoon, and its vibrant colors make it a showstopper at any gathering.

Tomato Basil Rice with Roasted Chickpeas

Tomato Basil Rice with Roasted Chickpeas is a hearty, dairy-free meal that’s full of fresh, comforting flavors. The rice cooker cooks the rice perfectly while infusing it with the tangy taste of tomatoes and aromatic basil. The roasted chickpeas add a crunchy texture and extra protein, making this a well-rounded, satisfying dish. It’s ideal for a casual Saturday meal that’s both easy to prepare and delicious.

Ingredients:

• 1 ½ cups white rice
• 2 cups vegetable broth
• 1 can (15 oz) diced tomatoes, drained
• 1 teaspoon dried basil
• 1 teaspoon garlic powder
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil (for roasting)
• ½ teaspoon smoked paprika
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the drained chickpeas with olive oil, smoked paprika, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, shaking halfway through, until crispy and golden.
2. In the rice cooker, add the white rice, vegetable broth, diced tomatoes, dried basil, garlic powder, olive oil, salt, and pepper. Stir to combine and set the rice cooker to the “Cook” setting.
3. Once the rice is cooked, fluff it with a fork and fold in the fresh basil.
4. Serve the tomato basil rice in bowls, topping with the roasted chickpeas for added crunch.

Tomato Basil Rice with Roasted Chickpeas is a flavorful, dairy-free dish that combines fresh and comforting ingredients. The rice cooker makes cooking the rice effortless while the roasted chickpeas provide a satisfying crunch, making this dish fun to eat as well as delicious. The aromatic basil and tangy tomatoes bring a light, summery feel to the dish, while the chickpeas add a savory element and a protein boost. This recipe is a perfect go-to for anyone looking for a simple yet flavorful Saturday meal that will please both vegetarians and non-vegetarians alike.

Garlic Herb Rice with Roasted Butternut Squash

Garlic Herb Rice with Roasted Butternut Squash is a comforting and flavorful dairy-free dish that’s perfect for a cozy Saturday evening. The rice cooker perfectly cooks the rice with garlic and herbs, while the roasted butternut squash adds a sweet and savory contrast. This dish is simple to prepare, yet full of depth and perfect for those who want a healthy, satisfying meal without dairy.

Ingredients:

• 1 ½ cups long-grain rice
• 2 cups vegetable broth
• 3 garlic cloves, minced
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 2 tablespoons olive oil
• 2 cups cubed butternut squash (about 1 medium squash)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Roast in the oven for 25-30 minutes, flipping halfway through, until golden and tender.
2. In the rice cooker, combine the rice, vegetable broth, minced garlic, rosemary, thyme, and olive oil. Set the rice cooker to the “Cook” setting and let it cook.
3. Once the rice is cooked, fluff it with a fork and gently fold in the roasted butternut squash.
4. Garnish with fresh parsley and serve.

Garlic Herb Rice with Roasted Butternut Squash is a wonderfully fragrant, dairy-free dish that pairs the savory depth of garlic and herbs with the natural sweetness of roasted butternut squash. The rice cooker ensures that the rice cooks evenly, absorbing the aromatic flavors, while the roasted squash adds a lovely texture and color to the dish. This recipe is perfect for anyone looking for a warming, nutrient-packed meal that’s easy to make and full of flavor. It’s ideal for a Saturday dinner that’s both comforting and healthy, with minimal effort involved.

Lemon Tahini Rice with Roasted Brussels Sprouts

Lemon Tahini Rice with Roasted Brussels Sprouts is a delicious and nutrient-dense dairy-free dish that brings together the tangy freshness of lemon, the creaminess of tahini, and the crispy, savory goodness of roasted Brussels sprouts. The rice cooker takes care of cooking the rice perfectly, while the roasted Brussels sprouts provide a delightful contrast in texture and flavor. This recipe is ideal for a light yet filling meal or as a side dish for any occasion.

Ingredients:

• 1 ½ cups basmati rice
• 2 cups vegetable broth
• 2 tablespoons tahini
• Juice and zest of 1 lemon
• 1 tablespoon olive oil
• 1 teaspoon cumin
• Salt and pepper to taste
• 2 cups Brussels sprouts, trimmed and halved
• 1 tablespoon olive oil (for roasting)
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the Brussels sprouts with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, shaking the pan halfway through, until golden and crispy.
2. In the rice cooker, combine the basmati rice, vegetable broth, tahini, lemon juice, lemon zest, olive oil, cumin, salt, and pepper. Set the rice cooker to the “Cook” setting and let the rice cook.
3. Once the rice is cooked, fluff it with a fork.
4. Serve the rice topped with the roasted Brussels sprouts and garnish with fresh parsley.

Lemon Tahini Rice with Roasted Brussels Sprouts is a satisfying dairy-free dish with layers of flavor and texture. The creamy tahini and bright lemony notes enhance the rice, making it a delightful base for the crispy Brussels sprouts. The dish is both light and filling, providing a great balance of nutrients and flavors. It’s perfect for a cozy Saturday meal, and the roasted Brussels sprouts bring a delightful crunch that contrasts beautifully with the softness of the rice. This meal is not only easy to prepare but also full of healthy, plant-based goodness.

Rice Cooker Quinoa Pilaf with Almonds and Cranberries

Rice Cooker Quinoa Pilaf with Almonds and Cranberries is a vibrant and hearty dairy-free dish that combines the nutty flavor of quinoa with the sweetness of dried cranberries and the crunch of almonds. This dish is simple to prepare using the rice cooker, making it a great option for those who want a nutritious, plant-based meal that’s full of flavor and texture. It works well as a side dish or a light main course for a Saturday meal.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon cinnamon
• ½ teaspoon ground ginger
• 1/3 cup slivered almonds, toasted
• ½ cup dried cranberries
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In the rice cooker, add the rinsed quinoa and vegetable broth. Set the rice cooker to the “Cook” setting and let it cook.
2. While the quinoa is cooking, heat the olive oil in a pan over medium heat and toast the almonds until golden brown, about 5 minutes. Set aside.
3. Once the quinoa is cooked, fluff it with a fork and stir in the cinnamon, ginger, toasted almonds, and dried cranberries. Season with salt and pepper to taste.
4. Serve the quinoa pilaf in bowls and garnish with fresh parsley.

Rice Cooker Quinoa Pilaf with Almonds and Cranberries is a flavorful and satisfying dairy-free dish that’s perfect for any occasion. The quinoa provides a light yet filling base, while the cinnamon and ginger bring warmth and spice to the dish. The toasted almonds and dried cranberries add both crunch and sweetness, making each bite exciting and comforting. It’s an ideal dish for a Saturday lunch or dinner, offering a balance of flavors and textures that will leave you feeling nourished and satisfied.

Mediterranean Rice with Olives, Tomatoes, and Cucumber

Mediterranean Rice with Olives, Tomatoes, and Cucumber is a fresh, light, and vibrant dairy-free dish that’s perfect for a Saturday meal. The rice is infused with Mediterranean flavors from olives, sun-dried tomatoes, and herbs, while the cucumber adds a refreshing crunch. This dish is simple to make in the rice cooker, and it’s perfect for a quick lunch or as a flavorful side dish.

Ingredients:

• 1 ½ cups basmati rice
• 2 cups vegetable broth
• ½ cup sun-dried tomatoes, chopped
• ½ cup Kalamata olives, sliced
• 1 cucumber, diced
• 1 teaspoon dried oregano
• 2 tablespoons olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In the rice cooker, add the basmati rice, vegetable broth, sun-dried tomatoes, olives, and dried oregano. Set the rice cooker to the “Cook” setting and let it cook.
2. Once the rice is cooked, fluff it with a fork and stir in the olive oil and lemon juice.
3. Gently fold in the diced cucumber, season with salt and pepper, and mix everything together.
4. Garnish with fresh parsley and serve.

Mediterranean Rice with Olives, Tomatoes, and Cucumber is a light, fresh, and satisfying dairy-free meal that brings the flavors of the Mediterranean to your plate. The rice cooker ensures that the rice is perfectly cooked while infusing it with the tangy sun-dried tomatoes and olives. The refreshing crunch of cucumber contrasts nicely with the soft rice, making it an exciting dish. This recipe is ideal for a quick Saturday meal that’s healthy, flavorful, and requires minimal effort to prepare. It can be served as a light main dish or a side dish to complement grilled vegetables or your favorite protein.

Sweet Potato and Spinach Rice

Sweet Potato and Spinach Rice is a warm, nutritious, and comforting dairy-free dish that is simple to prepare in your rice cooker. The soft, sweet potato cubes complement the earthy spinach, creating a hearty and satisfying meal. This dish is full of vitamins and fiber, making it perfect for a Saturday dinner or a cozy meal anytime you need something wholesome yet easy to prepare.

Ingredients:

• 1 ½ cups brown rice
• 2 ½ cups vegetable broth
• 1 medium sweet potato, peeled and diced
• 2 cups fresh spinach, chopped
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh cilantro for garnish

Instructions:

1. In the rice cooker, add the brown rice and vegetable broth. Stir in the cumin, garlic powder, salt, and pepper. Set the rice cooker to the “Cook” setting.
2. While the rice is cooking, heat the olive oil in a pan over medium heat. Add the diced sweet potato and cook for 5-7 minutes, until it starts to soften.
3. Add the chopped spinach to the pan with the sweet potato and sauté until the spinach wilts, about 2-3 minutes.
4. Once the rice is cooked, fluff it with a fork and stir in the sweet potato and spinach mixture.
5. Garnish with fresh cilantro and serve.

Sweet Potato and Spinach Rice is a wonderfully wholesome and dairy-free meal that combines the earthy flavors of spinach with the natural sweetness of roasted sweet potatoes. The rice cooker makes cooking the rice effortless, while the addition of cumin and garlic adds depth and warmth. This dish is ideal for anyone seeking a nutrient-packed meal that is satisfying without being heavy. It’s the perfect go-to for a Saturday dinner that’s both healthy and full of comforting flavors.

Coconut Rice with Mango and Avocado

Coconut Rice with Mango and Avocado is a tropical, refreshing dairy-free dish that brings together the richness of coconut and the freshness of fruit. The creamy coconut rice pairs beautifully with ripe mango and avocado, creating a vibrant and satisfying dish. This is an excellent choice for a light Saturday meal or a side dish for a summer gathering.

Ingredients:

• 1 ½ cups jasmine rice
• 1 ½ cups coconut milk (full-fat or light)
• ½ cup water
• 1 tablespoon olive oil
• 1 ripe mango, peeled and diced
• 1 ripe avocado, peeled and diced
• Juice of 1 lime
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. In the rice cooker, combine the jasmine rice, coconut milk, water, olive oil, and a pinch of salt. Set the rice cooker to the “Cook” setting.
2. Once the rice is cooked, fluff it with a fork and allow it to cool slightly.
3. Gently fold in the diced mango and avocado, then drizzle with lime juice.
4. Garnish with fresh cilantro and serve.

Coconut Rice with Mango and Avocado is a light, dairy-free dish that is both refreshing and indulgent. The creamy coconut rice serves as the perfect base for the juicy mango and rich avocado, while the lime juice adds a refreshing tang. This dish is incredibly easy to make in the rice cooker, and it’s perfect for a relaxing Saturday meal or a vibrant side for a picnic or barbecue. It offers a delightful combination of tropical flavors that are sure to brighten up any meal.

Spicy Cilantro Lime Rice with Black Beans

Spicy Cilantro Lime Rice with Black Beans is a zesty and protein-packed dairy-free dish that is perfect for a satisfying Saturday meal. The rice is infused with spicy, tangy flavors, while the black beans add a hearty and nutritious touch. The freshness of cilantro and lime brings a bright finish to this flavorful, easy-to-make dish that is sure to be a crowd-pleaser.

Ingredients:

• 1 ½ cups long-grain white rice
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 can (15 oz) black beans, drained and rinsed
• Juice and zest of 1 lime
• ¼ cup fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. In the rice cooker, add the rice, vegetable broth, olive oil, garlic, cumin, chili powder, and a pinch of salt and pepper. Set the rice cooker to the “Cook” setting.
2. While the rice is cooking, heat the black beans in a small pan over low heat until warmed through.
3. Once the rice is cooked, fluff it with a fork and stir in the lime juice, lime zest, and fresh cilantro.
4. Fold the warm black beans into the rice and gently mix everything together.
5. Serve with extra cilantro and lime wedges for garnish.

Spicy Cilantro Lime Rice with Black Beans is a vibrant, dairy-free dish that brings bold flavors and plenty of nutrients in every bite. The rice cooker ensures the rice cooks to fluffy perfection, while the combination of spices and lime creates a zesty and aromatic base. The black beans add protein and texture, making this dish both filling and satisfying. This recipe is perfect for a casual Saturday lunch or dinner, and it’s easy to prepare, making it a great option for busy weeknights as well. The fresh cilantro and lime garnish add the final touch, elevating the dish with a burst of freshness.

Note: More recipes are coming soon!