Heart-Healthy Creamy Rice
Transform your weeknight dinners with this nourishing and guilt-free *Heart-Healthy Creamy Rice* recipe, a delightful blend of wholesome ingredients and comforting flavors. Featuring nutrient-rich brown rice simmered in low-sodium vegetable broth and creamy unsweetened almond milk, this dish is elevated with the savory punch of sautéed garlic, onion, and carrots, complemented by vibrant baby spinach and a touch of nutritional yeast for a cheesy twist. Prepared in just 40 minutes, this recipe is perfect for busy yet health-conscious home cooks seeking a flavorful, plant-based option. Garnished with fresh parsley for a fragrant finish, this one-pot wonder is packed with fiber, vitamins, and heart-healthy fats to keep you satisfied and energized. Ideal as a standalone dish or paired with your favorite lean protein, it’s a must-try for anyone craving delicious, wholesome comfort food!
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Recipe Information
Ingredients
- 1 cup Brown rice
- 2 cups Low-sodium vegetable broth
- 1 cup Unsweetened almond milk
- 1 tablespoon Olive oil
- 2 medium Garlic cloves, minced
- 1 medium Onion, finely chopped
- 1 medium Carrot, finely chopped
- 2 cups Baby spinach, chopped
- 3 tablespoons Nutritional yeast
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Freshly ground black pepper
- 0.25 teaspoon Salt
Instructions
Rinse the brown rice under cold water to remove excess starch. Drain well.
In a medium saucepan, heat olive oil over medium heat. Add the minced garlic, chopped onion, and carrot. Sauté for about 5 minutes until the onion is translucent.
Add the rinsed rice to the saucepan and toast it lightly for about 2-3 minutes, stirring frequently.
Pour in the low-sodium vegetable broth and 1/2 cup of almond milk. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan and let it simmer for about 30 minutes, or until the rice is tender and most of the liquid is absorbed.
Add the remaining 1/2 cup of almond milk, nutritional yeast, chopped spinach, salt, and pepper to the rice. Stir well and cook for an additional 5 minutes until the spinach is wilted and the mixture is creamy.
Remove from heat, and let the rice sit covered for 2 minutes, allowing the flavors to blend.
Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.6 g | 25% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1182 mg | 51% | |
| Total Carbohydrate | 82.6 g | 30% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 10.3 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 661 mg | 51% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1976 mg | 42% | |
*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.
