Meatless Friday: Rice of Many Colors


While I’m not a strict vegetarian, or vegan, I eat plant-only meals a few times per week. So I took the idea of confetti rice, added naturally protein-packed lentils, and turned it into a simple plant-based, one pot meal. I hope you enjoy it as much as my family does!

"Rice of many colors" by Monica Portogallo (

Copyright 2018 Monica Portogallo. All rights reserved.


Rice of Many Colors

Makes about 4 main-dish servings

  • 2 cups water
  • 2 cups vegetable broth
  • 1 tsp garlic powder
  • 1 cup uncooked wild rice blend (not instant)
  • 1 cup dry red lentils, sorted and rinsed
  • 1 small purple onion, diced
  • 3 cups of any combination of raw or thawed frozen vegetables: diced carrots, corn, peas, diced bell peppers, chopped spinach, diced celery, diced zucchini, diced yellow squash, etc.

Mix water, broth, garlic powder, and rice in a large saucepan. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 5 minutes. Stir in lentils, recover, and simmer for 20 minutes. Then, stir in the onions and vegetables. Recover, and simmer for 5 more minutes, or until the rice is tender and the water is absorbed.

Copyright 2018 Monica Portogallo. All rights reserved.

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Copyright 2018 Monica Portogallo


About Author

Monica Portogallo is a wife, mother, and registered dietitian nutritionist who does her best not to miss the lessons God sends to her through the joys and struggles of daily life. She lives in California.

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