High Protein Coriander Rice
Elevate your mealtime with this vibrant and nutritious **High Protein Coriander Rice**, a wholesome dish packed with plant-based power and zesty flavors. Made with hearty brown rice, protein-rich chickpeas, and golden cubes of sautéed tofu, this recipe is enhanced by the fresh, citrusy brightness of coriander and lime. A fragrant blend of ground cumin, coriander, garlic, and a hint of cayenne pepper infuses the dish with aromatic warmth. The recipe is quick to prepare, coming together in just 45 minutes, and serves as a perfect one-pot meal for lunch or dinner. Whether you're seeking a high-protein vegan option or a satisfying, flavor-packed dish, this coriander rice delivers on both taste and nutrition. Garnish with fresh coriander leaves for a burst of color and extra freshness!
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Recipe Information
Ingredients
- 1 cup brown rice
- 2 cups water
- 1 cup cooked chickpeas
- 200 grams firm tofu
- 1 cup fresh coriander leaves
- 2 tablespoons olive oil
- 1 medium, chopped yellow onion
- 3 minced garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.25 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 for juice and zest lime
Instructions
Rinse the brown rice under cold water until the water runs clear.
In a medium saucepan, bring the water to a boil. Add the rice, lower the heat to a simmer, cover, and cook for 25-30 minutes or until the rice is tender and the water is absorbed.
While the rice is cooking, drain the tofu and pat it dry. Dice the tofu into small cubes.
In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic, ground cumin, ground coriander, and cayenne pepper to the pan, stirring for an additional minute until fragrant.
Increase the heat to medium-high and add the cubed tofu to the pan. Cook until the tofu is golden brown on all sides, about 5-7 minutes.
Stir in the cooked chickpeas, cooked rice, salt, and black pepper. Mix well to combine all ingredients.
Chop the fresh coriander leaves and fold them into the rice mixture. Cook for another 2 minutes until the coriander is well mixed in.
Remove from heat, squeeze the juice of one lime over the rice, and sprinkle with lime zest for added flavor.
Serve the high-protein coriander rice warm, garnished with additional coriander leaves if desired.
Nutrition Facts
Calories |
1114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2561 mg | 111% | |
| Total Carbohydrate | 136.0 g | 49% | |
| Dietary Fiber | 33.1 g | 118% | |
| Total Sugars | 20.5 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 714 mg | 55% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 2589 mg | 55% | |
*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.
