Brown Basmati Rice with Sorrel and Lemon
Brighten your meal with the vibrant flavors of Brown Basmati Rice with Sorrel and Lemon, a wholesome, citrus-infused dish that’s as nutritious as it is delicious. This recipe pairs the nutty aroma of tender brown basmati rice with the tangy, slightly tart notes of fresh sorrel, enhanced by aromatic shallots and garlic sautéed to perfection. A generous splash of freshly squeezed lemon juice and a hint of zest elevate the dish with refreshing acidity, while a sprinkle of fresh parsley adds a fragrant, herbaceous finishing touch. Perfect as a standalone light entrée or a refreshing side dish, this recipe is a nutrient-packed, gluten-free option that’s sure to impress. Simple to prepare in under an hour, it’s a delightful way to celebrate seasonal produce and sunny flavors!
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Recipe Information
Ingredients
- 1 cup Brown basmati rice
- 2 cups Water
- 0.5 teaspoons Salt
- 2 tablespoons Olive oil
- 1 medium Shallot, finely chopped
- 2 cloves Garlic, minced
- 2 cups Fresh sorrel leaves, roughly chopped
- 2 tablespoons Lemon juice, freshly squeezed
- 1 teaspoon Lemon zest
- 0.25 teaspoons Ground black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Rinse the brown basmati rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan, combine the rinsed rice, water, and 1/2 teaspoon of salt. Bring to a boil over high heat.
Once boiling, reduce the heat to low, cover the saucepan with a lid, and let the rice simmer for 30-35 minutes, or until the water is fully absorbed and the rice is tender.
While the rice cooks, heat the olive oil in a large skillet over medium heat.
Add the chopped shallot to the skillet and sauté for 2-3 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 30 seconds, or until fragrant.
Add the chopped sorrel leaves to the skillet and sauté for 2-3 minutes, stirring constantly, until the sorrel wilts and becomes tender.
Once the rice is cooked, fluff it with a fork and transfer it to the skillet with the sorrel mixture.
Pour the freshly squeezed lemon juice over the rice and stir to combine. Add the lemon zest, ground black pepper, and additional salt to taste if needed.
Cook for another 2-3 minutes over low heat, stirring gently to ensure the flavors are evenly distributed.
Remove the skillet from the heat and sprinkle the chopped parsley over the top for garnish.
Serve warm as a side dish or enjoy on its own for a light, refreshing meal.
Nutrition Facts
Calories |
551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1216 mg | 53% | |
| Total Carbohydrate | 63.2 g | 23% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 5.6 g | ||
| Protein | 11.0 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 134 mg | 10% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 798 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
