Heart-Healthy Coriander Rice
Elevate your meal with this delectable Heart-Healthy Coriander Rice recipe, a perfect fusion of wholesome ingredients and vibrant flavors! Made with nutrient-rich brown rice and infused with the aroma of freshly chopped coriander, cumin seeds, and turmeric, this dish is both satisfying and packed with heart-friendly benefits. Sautéed onions, garlic, and ginger add layers of savory depth, while a splash of lemon juice brightens every bite. Simmered in low-sodium vegetable broth, this recipe ensures guilt-free indulgence. Ready in under an hour, it’s a nourishing side or main dish that’s perfect for any occasion. Ideal for those seeking healthy rice recipes, easy vegetarian sides, or flavorful low-sodium dishes to enrich their menu.
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Recipe Information
Ingredients
- 1 cup Brown rice
- 2 cups Water
- 2 tablespoons Olive oil
- 1 cup Coriander leaves (freshly chopped)
- 1 medium, finely chopped Onion
- 2 cloves, minced Garlic
- 1 teaspoon, freshly grated Ginger
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Low-sodium vegetable broth
Instructions
Rinse the brown rice under cold water until the water runs clear to remove excess starch.
In a medium-sized pot, add 2 cups of water and bring to a boil. Add the rinsed rice, cover, and reduce the heat to low. Let it simmer for about 30 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit with the lid on for 5 more minutes, then fluff with a fork.
While the rice is cooking, heat the olive oil in a large pan over medium heat. Add the cumin seeds and toast them for about 1 minute until they become fragrant.
Add the finely chopped onion, minced garlic, and grated ginger to the pan. Sauté for about 3-4 minutes until the onion becomes translucent.
Stir in the turmeric powder, salt, and black pepper, and cook for another minute.
Pour in the low-sodium vegetable broth and bring everything to a gentle simmer. Allow it to cook for about 5-7 minutes until slightly reduced.
Add the cooked rice to the pan, mixing it well with the broth and spices.
Stir in the freshly chopped coriander leaves and lemon juice, ensuring everything is well combined.
Remove the pan from heat and let it sit covered for 2 minutes to absorb the flavor.
Serve the coriander rice warm, garnished with additional coriander leaves if desired.
Nutrition Facts
Calories |
636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1382 mg | 60% | |
| Total Carbohydrate | 80.0 g | 29% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 10.5 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 463 mg | 36% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1197 mg | 25% | |
*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.
