High Protein Rice with Peas and Corn
Elevate your weeknight dinners with this nutrient-packed High Protein Rice with Peas and Corn recipe, a satisfying dish that combines wholesome brown rice, hearty chickpeas, and vibrant peas and corn for the perfect balance of taste and nutrition. Simmered in flavorful vegetable broth and infused with aromatic cumin, turmeric, and garlic, each bite of this dish bursts with savory goodness. This recipe is an excellent choice for plant-based protein seekers, delivering a hearty meal that’s as quick to prepare as it is healthy, with a total time of just 40 minutes. Finished with a drizzle of soy sauce and a sprinkle of fresh parsley, this one-pot wonder is perfect as a standalone vegetarian main or as a versatile side dish to complement your meal. Perfect for meal prep or serving a crowd, this recipe is a delicious and easy way to enjoy wholesome, protein-rich ingredients.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup brown rice
- 2 cups vegetable broth
- 1 cup frozen peas
- 1 cup frozen corn
- 1 can (15 oz) chickpeas
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 medium, chopped onion
- 2 minced garlic cloves
- 1 teaspoon cumin
- 0.5 teaspoon turmeric
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
- 2 tablespoons, chopped fresh parsley
Instructions
Rinse the brown rice under cold water until the water runs clear. This helps to remove excess starch and prevents the rice from becoming sticky.
In a medium saucepan, bring the vegetable broth to a boil over medium-high heat. Once boiling, add the rinsed brown rice.
Reduce the heat to low, cover the saucepan, and let the rice simmer for about 25 minutes or until the rice is tender and the liquid is absorbed.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until the onion becomes soft and translucent.
Add the minced garlic to the skillet and sauté for an additional 1-2 minutes until fragrant.
Stir in the cumin and turmeric, allowing the spices to toast slightly to enhance their flavors.
Add the drained and rinsed chickpeas, frozen peas, and frozen corn to the skillet. Stir to combine all ingredients.
Season the mixture with soy sauce, black pepper, and salt. Cook for about 5 minutes until the peas and corn are heated through.
Add the cooked brown rice to the skillet and gently mix to combine all ingredients, ensuring the rice is evenly coated with the spices and soy sauce.
Remove from heat and garnish with fresh parsley before serving. Enjoy warm!
Nutrition Facts
Calories |
1594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3512 mg | 153% | |
| Total Carbohydrate | 265.8 g | 97% | |
| Dietary Fiber | 57.4 g | 205% | |
| Total Sugars | 49.8 g | ||
| Protein | 70.0 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 424 mg | 33% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 3364 mg | 72% | |
*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.
