25+ Delicious Saturday Vegan Rice Cooker Recipes to Make Your Weekend

Saturday is the perfect day to unwind, relax, and experiment in the kitchen without the pressures of a busy week.

If you’re following a vegan diet or simply looking to enjoy more plant-based meals, your rice cooker can be a powerful kitchen tool for creating wholesome, delicious dishes with minimal effort.

Whether you’re craving a savory rice bowl, a rich stew, or a comforting side, the rice cooker offers a hands-off approach to making flavorful vegan meals.

We’ve gathered 25+ Saturday Vegan Rice Cooker Recipes that will make your weekend cooking both easy and delicious.

From vibrant stir-fries and fragrant biryanis to creamy risottos and hearty curries, these recipes require little prep time, allowing you to enjoy your Saturday without spending hours in the kitchen.

So, grab your rice cooker, and let’s dive into these tasty plant-based creations that will make your weekend meals stress-free and satisfying!

25+ Delicious Saturday Vegan Rice Cooker Recipes to Make Your Weekend

With these 25+ vegan rice cooker recipes, your Saturdays just became a lot easier and more delicious.

Rice cookers are not just for making basic rice – they can be a game-changer in the kitchen when it comes to creating vegan dishes that are both hearty and flavorful.

These recipes cover everything from light sides to filling mains, all designed to bring comfort and joy to your weekend meals.

So, whether you’re cooking for one or feeding the whole family, these rice cooker recipes will ensure that your Saturday is filled with satisfying plant-based goodness.

Lentil and Veggie Brown Rice Pilaf

A wholesome and satisfying vegan rice cooker dish, this Lentil and Veggie Brown Rice Pilaf combines earthy lentils with hearty vegetables, making it a perfect meal for any Saturday. Packed with protein, fiber, and a delicious medley of spices, it’s both nutritious and filling.

Ingredients:

• 1 cup brown rice
• 1/2 cup green or brown lentils, rinsed
• 1 carrot, diced
• 1 bell pepper, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon ground cinnamon
• 2 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. Start by rinsing the brown rice and lentils thoroughly to remove excess starch.
2. In your rice cooker, add the olive oil and sauté the onions and garlic until soft, about 3-4 minutes.
3. Add the diced carrots, bell peppers, cumin, turmeric, and cinnamon. Stir well to coat the vegetables with the spices.
4. Pour in the vegetable broth and stir in the brown rice and lentils. Season with salt and pepper to taste.
5. Close the rice cooker lid and set it to cook on the “brown rice” setting. If your cooker doesn’t have that, just cook it as you would for regular rice (usually 40-45 minutes).
6. Once the cooking cycle is done, fluff the rice and lentils gently with a fork and serve hot.

This hearty pilaf is a one-pot wonder that makes meal prep a breeze. The combination of lentils and rice provides a great balance of protein and carbs, and the spices infuse the dish with a comforting warmth. It’s perfect for a satisfying lunch or dinner, and the leftovers store well for future meals.

Mango Coconut Rice Pudding

A creamy and sweet treat, this Mango Coconut Rice Pudding makes for a delicious dessert or breakfast. The tropical flavors of coconut and mango pair perfectly with the rice to create a luscious and satisfying dish that will transport you straight to a sunny beach.

Ingredients:

• 1 cup white rice
• 1 can (14 oz) full-fat coconut milk
• 1/2 cup water
• 1/4 cup maple syrup or agave nectar
• 1/2 teaspoon vanilla extract
• 1 ripe mango, peeled and chopped
• Pinch of salt
• 1 tablespoon shredded coconut (optional for garnish)

Instructions:

1. Rinse the rice to remove excess starch and add it to the rice cooker.
2. Pour in the coconut milk, water, maple syrup, vanilla extract, and a pinch of salt.
3. Stir everything together and close the lid of the rice cooker.
4. Set the cooker to the “white rice” setting and let it cook. Once done, let the pudding sit for about 5 minutes to thicken further.
5. Stir the pudding gently to combine, then fold in the chopped mango.
6. Spoon the pudding into bowls and top with shredded coconut, if desired.

This Mango Coconut Rice Pudding is a luxurious dessert that is rich in flavor and texture. The creamy coconut milk adds a smooth, velvety richness, while the ripe mango provides a burst of sweetness and freshness. It’s the perfect way to treat yourself after a long week, and its subtle sweetness will appeal to both adults and kids alike.

Spicy Peanut Stir-Fry Rice

For a savory, quick, and spicy meal, this Spicy Peanut Stir-Fry Rice is a winner. Packed with protein-rich peanuts, crunchy vegetables, and a kick of spice, this rice cooker recipe is easy to make and sure to satisfy any craving for something flavorful and hearty.

Ingredients:

• 1 cup jasmine rice
• 1/2 cup unsalted peanut butter
• 2 tablespoons soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup or agave nectar
• 1 teaspoon chili paste (adjust to taste)
• 1 cup mixed vegetables (such as bell pepper, peas, and corn)
• 2 cups water
• 1 tablespoon sesame oil
• Chopped green onions, for garnish
• Crushed peanuts, for garnish

Instructions:

1. Rinse the jasmine rice and add it to the rice cooker with 2 cups of water.
2. While the rice cooks, in a bowl, whisk together the peanut butter, soy sauce, rice vinegar, maple syrup, and chili paste until smooth and well combined.
3. Once the rice cooker finishes cooking, fluff the rice with a fork and stir in the peanut sauce mixture. Add the mixed vegetables and sesame oil, then close the lid again and let it steam for 5 more minutes.
4. Once done, give the rice a final stir to distribute the sauce evenly and serve hot.
5. Garnish with chopped green onions and crushed peanuts for an added crunch.

This Spicy Peanut Stir-Fry Rice is an ideal Saturday dinner for those who crave a bit of heat with their meal. The peanut sauce gives the dish a creamy texture and a burst of flavor, while the vegetables offer both crunch and nutrition. It’s a simple yet satisfying recipe that combines savory, sweet, and spicy elements in a balanced way, making it a crowd-pleaser at any table.

Garlic and Herb Quinoa Rice

This Garlic and Herb Quinoa Rice is a fragrant, light, and flavorful dish that makes a perfect side or light meal. The quinoa adds a boost of protein and texture to the rice, while the fresh herbs and garlic bring it all together in a savory, aromatic experience.

Ingredients:

• 1 cup white rice
• 1/2 cup quinoa, rinsed
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 2 cups vegetable broth
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste

Instructions:

1. Rinse the rice and quinoa thoroughly before adding them to the rice cooker.
2. In a small pan, heat olive oil over medium heat and sauté the minced garlic until fragrant, about 2 minutes.
3. Add the sautéed garlic to the rice and quinoa mixture in the rice cooker, along with vegetable broth, fresh parsley, and thyme.
4. Close the lid and set the rice cooker to cook on the white rice setting.
5. Once the rice cooker is done, fluff the rice and quinoa mixture with a fork. Taste and season with salt and pepper as needed.
6. Serve as a side dish or a light meal.

This Garlic and Herb Quinoa Rice is the perfect side dish to pair with your favorite plant-based protein. The quinoa adds texture and extra nutrients, while the garlic and fresh herbs give it a depth of flavor that will elevate any meal. It’s a fresh, light, and satisfying dish that’s easy to prepare and ideal for a quick Saturday dinner.

Vegan Mushroom Risotto

This Vegan Mushroom Risotto is a rich and creamy dish made in the rice cooker, with earthy mushrooms and a touch of white wine. The risotto has all the indulgent creaminess of a traditional risotto, but it’s completely plant-based, making it a perfect Saturday treat.

Ingredients:

• 1 cup Arborio rice
• 2 cups vegetable broth
• 1/2 cup dry white wine
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cups mushrooms, sliced (cremini, button, or a mix)
• 2 cloves garlic, minced
• 1/4 cup nutritional yeast (for creaminess and flavor)
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Instructions:

1. In a skillet, heat the olive oil and sauté the onions and garlic until softened, about 5 minutes. Add the mushrooms and cook until they release their moisture and begin to brown.
2. Add the wine to the skillet and cook for an additional 2 minutes until the wine has mostly evaporated.
3. Transfer the mushroom mixture into the rice cooker and add the Arborio rice and vegetable broth.
4. Set the rice cooker to cook on the “white rice” or “risotto” setting. Stir the mixture once or twice during cooking to ensure even consistency.
5. Once the risotto is done, stir in the nutritional yeast and season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

This Vegan Mushroom Risotto is a comfort food classic that’s perfect for a Saturday evening. The earthy mushrooms paired with the creamy rice and touch of wine give the dish a deep, rich flavor, while the nutritional yeast adds a cheesy note without any dairy. It’s the ultimate vegan indulgence and a great way to impress family or friends with minimal effort.

Coconut Curry Rice with Tofu

A warm, hearty, and satisfying dish, this Coconut Curry Rice with Tofu is full of bold flavors. The creamy coconut milk pairs perfectly with the spices of curry, while the tofu adds protein, making it a well-rounded meal for any Saturday.

Ingredients:

• 1 cup jasmine rice
• 1 block (14 oz) firm tofu, cubed
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 tablespoon curry powder
• 1 tablespoon soy sauce or tamari
• 1 tablespoon olive oil
• 1/2 teaspoon turmeric
• 1/4 teaspoon cinnamon
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. Rinse the jasmine rice and add it to the rice cooker with vegetable broth and coconut milk.
2. In a skillet, heat the olive oil over medium-high heat. Add the cubed tofu and cook until lightly browned on all sides, about 5-7 minutes. Remove from heat.
3. To the rice cooker, add the curry powder, turmeric, cinnamon, soy sauce, salt, and pepper, stirring to combine.
4. Close the rice cooker lid and set it to the “white rice” setting. During the last 5 minutes of cooking, add the browned tofu to the cooker and allow it to steam with the rice.
5. Once done, stir everything together and serve hot, garnished with fresh cilantro.

This Coconut Curry Rice with Tofu is the perfect meal for those who crave rich flavors. The creamy coconut milk and curry spices make the rice extra flavorful, while the tofu provides a satisfying protein source. It’s a cozy, filling dish that comes together easily in your rice cooker, making it an excellent option for a weekend dinner or meal prep.

Chickpea and Spinach Rice Stew

A nutritious and hearty dish, this Chickpea and Spinach Rice Stew is packed with fiber, protein, and leafy greens. With a fragrant blend of spices and the comforting base of rice, it’s a filling and satisfying stew that will warm you up on any Saturday.

Ingredients:

• 1 cup basmati rice
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon cinnamon
• 4 cups fresh spinach, chopped
• Salt and pepper to taste

Instructions:

1. Rinse the basmati rice and add it to the rice cooker with vegetable broth, diced tomatoes, and chickpeas.
2. In a skillet, heat the olive oil and sauté the onions and garlic until softened, about 5 minutes. Add the cumin, paprika, and cinnamon, and cook for another 2 minutes until fragrant.
3. Add the sautéed onions and spices to the rice cooker and stir to combine.
4. Set the rice cooker to cook on the “white rice” setting. Once the rice is cooked, stir in the chopped spinach and let it steam with the rice for a few minutes until wilted.
5. Season with salt and pepper to taste and serve hot.

This Chickpea and Spinach Rice Stew is a nourishing dish that’s both filling and packed with flavor. The chickpeas provide a good source of plant-based protein, while the spinach adds a fresh, vibrant touch. The combination of spices creates a warm and hearty dish that’s perfect for a cozy Saturday dinner. Plus, it’s a one-pot meal, making cleanup a breeze!

Sweet Potato and Black Bean Rice Bowl

This Sweet Potato and Black Bean Rice Bowl is a vibrant, satisfying, and nutrient-packed meal that combines the creaminess of roasted sweet potatoes with the hearty texture of black beans. Perfect for a balanced vegan meal on a Saturday, it’s full of protein, fiber, and essential vitamins.

Ingredients:

• 1 cup brown rice
• 1 medium sweet potato, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups vegetable broth
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 tablespoon lime juice
• Fresh cilantro, for garnish
• Avocado slices (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, smoked paprika, cumin, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, until tender and lightly browned.
2. While the sweet potatoes roast, rinse the brown rice and add it to the rice cooker with vegetable broth. Set it to cook on the “brown rice” setting.
3. When the rice cooker finishes cooking, fluff the rice and stir in the black beans and lime juice.
4. Once the sweet potatoes are done, add them to the rice and bean mixture, stirring gently to combine.
5. Serve hot, garnished with fresh cilantro and avocado slices if desired.

This Sweet Potato and Black Bean Rice Bowl is a nutritious and satisfying dish that brings together the sweetness of roasted sweet potatoes with the savory richness of black beans. The dish is not only filling but also loaded with vitamins and minerals, making it an excellent choice for a healthy weekend meal. It’s also easy to customize—add your favorite toppings or a spicy sauce for extra flavor!

Vegan Jambalaya

A flavorful and hearty vegan take on the classic jambalaya, this dish features rice, vegetables, and savory spices for a filling and satisfying meal. Packed with flavor from Cajun seasoning, this is the perfect dish for a Saturday night dinner.

Ingredients:

• 1 cup long-grain white rice
• 1 can (15 oz) diced tomatoes
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 cup okra, sliced (optional)
• 1 cup vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon Cajun seasoning
• 1/2 teaspoon thyme
• 1/2 teaspoon oregano
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste

Instructions:

1. In a skillet, heat olive oil over medium heat. Sauté the onion, bell pepper, celery, and garlic until softened, about 5 minutes.
2. Add the smoked paprika, Cajun seasoning, thyme, oregano, cayenne, salt, and pepper. Cook for another 2 minutes until fragrant.
3. Transfer the sautéed vegetables to the rice cooker and add the rice, vegetable broth, diced tomatoes (with their juices), and okra if using. Stir to combine.
4. Close the rice cooker and set it to cook on the “white rice” or “mixed rice” setting. If your rice cooker doesn’t have these settings, use the regular rice function and check halfway through to stir.
5. Once done, fluff the jambalaya and serve hot.

This Vegan Jambalaya brings the bold and zesty flavors of New Orleans to your kitchen. The rich combination of tomatoes, spices, and vegetables provides a deep, satisfying flavor, and the rice absorbs all the wonderful spices to make each bite delicious. It’s a filling dish perfect for a relaxed Saturday night with family or friends.

Vegetable Biryani

Aromatic and flavorful, this Vegetable Biryani is a perfect Saturday dish that brings together fragrant rice, mixed vegetables, and a blend of warm spices. The result is a colorful, comforting one-pot meal that’s full of flavor.

Ingredients:

• 1 cup basmati rice
• 1 cup mixed vegetables (carrot, peas, potato, and cauliflower)
• 2 cups vegetable broth
• 1 tablespoon vegetable oil
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon garam masala
• 1/4 teaspoon cinnamon
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Rinse the basmati rice and set it aside.
2. In a skillet, heat the oil and sauté the onions, garlic, and ginger until the onions turn golden, about 5 minutes.
3. Add the cumin, coriander, turmeric, garam masala, cinnamon, and salt. Stir for a couple of minutes until fragrant.
4. Add the mixed vegetables to the skillet and sauté for another 5 minutes. Remove from heat.
5. In the rice cooker, add the basmati rice, vegetable broth, and the sautéed vegetable mixture. Stir to combine.
6. Set the rice cooker to the “white rice” or “mixed rice” setting and cook. Once done, fluff the rice and vegetables together.
7. Garnish with fresh cilantro and serve.

This Vegetable Biryani is a flavorful, comforting dish that will transport your taste buds with its fragrant spices. The combination of vegetables and aromatic basmati rice creates a colorful, filling dish, making it a perfect meal for a Saturday dinner. It’s also highly customizable—use your favorite vegetables to make it your own!

Lemon Herb Rice with Roasted Vegetables

A light and zesty dish, this Lemon Herb Rice with Roasted Vegetables is the perfect way to enjoy vibrant, fresh flavors. The tangy lemon and fresh herbs add a refreshing twist to the rice, while the roasted vegetables provide a satisfying contrast in texture.

Ingredients:

• 1 cup jasmine rice
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 zucchini, diced
• 1 bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 tablespoon lemon zest
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced zucchini, bell pepper, and halved cherry tomatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20 minutes, or until tender and slightly charred.
2. In the rice cooker, rinse the jasmine rice and add the vegetable broth. Set the rice cooker to the “white rice” setting.
3. Once the rice is done cooking, fluff it with a fork, and stir in the lemon zest, parsley, and basil.
4. Add the roasted vegetables to the rice and gently mix to combine.
5. Serve hot, garnished with extra fresh herbs if desired.

This Lemon Herb Rice with Roasted Vegetables is a fresh and vibrant dish perfect for a light and healthy Saturday dinner. The combination of lemon, fresh herbs, and roasted vegetables creates a dish that’s both refreshing and satisfying. It’s easy to prepare and a great way to celebrate seasonal produce!

Vegan Cauliflower Fried Rice

This Vegan Cauliflower Fried Rice is a low-carb, healthy take on the classic fried rice, with cauliflower acting as the rice substitute. It’s full of vibrant vegetables and savory flavors, making it an ideal dish for a light yet satisfying Saturday meal.

Ingredients:

• 1 medium cauliflower head, grated into rice-sized pieces (or use pre-grated cauliflower rice)
• 1 cup frozen peas and carrots
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons soy sauce or tamari
• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• 1 teaspoon ground ginger
• 1/4 cup green onions, chopped
• Salt and pepper to taste

Instructions:

1. Heat the sesame oil and olive oil in a skillet over medium heat. Add the onion and garlic, cooking for 2-3 minutes until soft and fragrant.
2. Add the frozen peas and carrots, cooking for another 3-4 minutes until the vegetables are tender.
3. Stir in the grated cauliflower rice and ground ginger. Cook for about 5-7 minutes, stirring frequently, until the cauliflower softens and turns golden.
4. Pour in the soy sauce or tamari, and season with salt and pepper. Continue cooking for another 2-3 minutes.
5. Remove from heat, stir in the green onions, and serve immediately.

This Vegan Cauliflower Fried Rice is a light yet filling dish that satisfies the craving for savory fried rice while keeping things nutritious. The cauliflower takes on the flavor of the soy sauce and vegetables, creating a deliciously savory experience. It’s a perfect option for a low-carb meal that doesn’t skimp on flavor, and it’s quick enough to prepare for a casual Saturday night.

Spicy Tofu and Vegetable Rice Stir-Fry

A bold and flavorful stir-fry, this Spicy Tofu and Vegetable Rice Stir-Fry combines crispy tofu with vibrant veggies and a spicy, tangy sauce. It’s a complete meal that’s both filling and exciting to eat, perfect for a Saturday night when you want something hearty and satisfying.

Ingredients:

• 1 cup jasmine rice
• 1 block (14 oz) firm tofu, cubed
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1/2 cup snow peas
• 2 tablespoons soy sauce or tamari
• 1 tablespoon sriracha sauce (or to taste)
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh cilantro, chopped (optional)

Instructions:

1. Cook the jasmine rice in the rice cooker with 2 cups of water, setting it to the “white rice” setting.
2. While the rice cooks, press the tofu to remove excess moisture, then cube it.
3. Heat the olive oil in a skillet over medium heat. Add the tofu cubes and cook until golden and crispy on all sides, about 8-10 minutes. Remove and set aside.
4. In the same skillet, add the sesame oil and sauté the garlic, bell pepper, zucchini, and snow peas for 5 minutes until tender.
5. In a small bowl, whisk together the soy sauce, sriracha sauce, and rice vinegar to make the stir-fry sauce.
6. Add the cooked rice, tofu, and sauce to the skillet with the vegetables. Stir everything to combine and heat through.
7. Garnish with fresh cilantro and serve hot.

This Spicy Tofu and Vegetable Rice Stir-Fry is a bold and satisfying dish with the right balance of heat and flavor. The crispy tofu adds a great texture, while the colorful vegetables bring freshness and crunch. The spicy sauce ties everything together, creating a dish that’s perfect for those who enjoy a little heat in their meals. It’s an easy, flavorful option for a Saturday dinner.

Chickpea and Coconut Curry Rice

This Chickpea and Coconut Curry Rice is a rich, creamy, and comforting dish that combines the earthy flavor of chickpeas with the smoothness of coconut milk. The fragrant curry spices make this rice dish an exotic, yet comforting, choice for a Saturday dinner.

Ingredients:

• 1 cup basmati rice
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. Rinse the basmati rice and add it to the rice cooker with vegetable broth and coconut milk. Set it to cook on the “white rice” or “mixed rice” setting.
2. While the rice cooks, heat olive oil in a skillet over medium heat. Add the onion and garlic, cooking for 5 minutes until soft.
3. Stir in the curry powder, turmeric, and cumin. Cook for another minute until fragrant.
4. Add the chickpeas to the skillet and cook for 5-7 minutes, allowing the chickpeas to absorb the spices and flavor.
5. Once the rice is cooked, fluff it with a fork, and stir in the spiced chickpeas. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro.

This Chickpea and Coconut Curry Rice is a rich, flavorful, and comforting dish that feels indulgent yet healthy. The creamy coconut milk pairs wonderfully with the spices, creating a satisfying dish that’s perfect for a cozy Saturday dinner. It’s also easy to prepare, making it ideal for those who want a hearty, flavorful meal without much fuss.

Mushroom and Pea Risotto

This Mushroom and Pea Risotto is a creamy, savory dish that’s full of depth and flavor. The combination of earthy mushrooms, sweet peas, and rich rice makes it an ideal Saturday comfort food. Plus, it’s quick and easy when made in the rice cooker!

Ingredients:

• 1 cup Arborio rice
• 1 cup mushrooms, sliced
• 1/2 cup peas (frozen or fresh)
• 2 cups vegetable broth
• 1/2 cup white wine (optional)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1/4 cup nutritional yeast (for creaminess)
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. In a skillet, heat the olive oil over medium heat. Add the onions and garlic, cooking for 3-4 minutes until soft.
2. Add the mushrooms and cook for another 5-7 minutes until they release their moisture and begin to brown.
3. Transfer the mushroom mixture to the rice cooker, and add the Arborio rice, vegetable broth, and white wine (if using).
4. Set the rice cooker to cook on the “white rice” or “risotto” setting. Stir the rice occasionally to ensure it cooks evenly.
5. Once the risotto is cooked, stir in the peas and nutritional yeast. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

This Mushroom and Pea Risotto is creamy, savory, and comforting. The earthy mushrooms and sweet peas bring an incredible depth of flavor to the dish, while the creamy texture of the Arborio rice makes it feel indulgent. It’s a perfect Saturday meal that pairs wonderfully with a glass of wine for a relaxing evening.

Note: More recipes​ are coming soon!