Brown Rice Royal
Elevate your weeknight dinners with **Brown Rice Royal**, a hearty and flavorful side dish that's as wholesome as it is aromatic. Featuring nutty brown rice simmered to perfection and infused with the warm, earthy spices of cumin and turmeric, this dish boasts a vibrant mix of textures and colors. Sweet raisins, crunchy toasted almonds, and tender peas mingle with sautéed onions and carrots, all brought together with a splash of fresh lemon juice and a sprinkle of chopped cilantro for a bright, zesty finish. Whether paired with grilled meats, roasted vegetables, or enjoyed on its own, this nutrient-packed recipe is perfect for those seeking a healthy, satisfying, and globally inspired dish. Ready in just under an hour, this one-pot wonder is destined to become a staple in your kitchen!
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Recipe Information
Ingredients
- 1.5 cups brown rice
- 3 cups water
- 2 tablespoons butter or ghee
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 0.5 cups frozen peas
- 0.25 cups sliced almonds, toasted
- 0.25 cups raisins
- 1 teaspoons ground cumin
- 0.5 teaspoons turmeric powder
- 1 teaspoons salt
- 0.5 teaspoons ground black pepper
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoons fresh lemon juice
Instructions
Rinse the brown rice in a fine mesh strainer under cold water until the water runs clear.
In a medium saucepan, bring 3 cups of water to a boil. Add the rinsed rice and 1 teaspoon of salt. Stir, reduce the heat to low, cover, and let it simmer for 40-45 minutes, or until the rice is tender and all the water is absorbed. Remove from heat and let it rest for 5 minutes, then fluff with a fork.
While the rice cooks, heat 2 tablespoons of butter or ghee in a large skillet over medium heat.
Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic and diced carrot to the skillet. Cook for another 3-4 minutes until the carrot begins to soften.
Stir in the ground cumin, turmeric, and black pepper, cooking for another minute until fragrant.
Add the frozen peas, toasted almonds, and raisins to the skillet. Stir well and cook for 2-3 minutes until the peas are heated through.
Once the rice is finished cooking, add it directly to the skillet with the vegetable mixture. Gently fold everything together until evenly combined.
Drizzle the fresh lemon juice over the rice and stir in the chopped cilantro.
Taste and adjust seasoning if necessary with additional salt or pepper.
Serve warm, garnished with extra toasted almonds or a sprig of cilantro if desired.
Nutrition Facts
Calories |
984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 2459 mg | 107% | |
| Total Carbohydrate | 139.2 g | 51% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 40.4 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 284 mg | 22% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1284 mg | 27% | |
*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.
