Low Fat Coriander Rice
Transform your weeknight meals with this vibrant and healthy Low Fat Coriander Rice, a fragrant dish that’s bursting with flavor and perfect for guilt-free indulgence. Made with aromatic basmati rice, fresh coriander, zesty lemon juice, and a hint of spice from green chili, this recipe balances bold flavors with a light and wholesome touch. A blend of sautéed cumin seeds, garlic, and onions infuses the rice with irresistible aroma, while a coriander-lime paste ensures every grain is coated with herby goodness. This quick-to-prepare side dish, which comes together in just 25 minutes, is ideal for pairing with grilled proteins, curries, or roasted vegetables. Whether you're looking for a low-fat, vegetarian-friendly option or a refreshing twist on traditional rice dishes, this coriander rice recipe is sure to impress your taste buds. Perfect for family dinners or meal prep, it's a must-try addition to your clean-eating repertoire!
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 1 cup Fresh coriander leaves
- 2 cups Water
- 1 tablespoon Lemon juice
- 1 teaspoon Olive oil
- 1 teaspoon Cumin seeds
- 1 clove Garlic clove, minced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 unit Green chili, finely chopped
- 0.5 unit Onion, finely chopped
Instructions
Rinse the basmati rice in cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming clumpy.
Soak the rinsed rice in water for about 15 minutes while preparing the rest of the ingredients.
In a blender, combine the fresh coriander leaves, lemon juice, and about ¼ cup of water. Blend until you have a smooth green paste.
In a medium-sized saucepan, heat the olive oil over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until they release their aroma.
Add the minced garlic, chopped green chili, and chopped onion to the saucepan. Sauté for 2-3 minutes until the onion becomes translucent.
Drain the soaked rice and add it to the saucepan. Stir gently to coat the rice with the aromatic mixture.
Pour in the coriander paste, remaining 1¾ cups of water, salt, and black pepper. Stir well to combine all the ingredients.
Bring the mixture to a boil over medium-high heat. Once it starts boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for about 10-12 minutes or until the rice is cooked and has absorbed all the liquid.
Turn off the heat and let the rice sit, covered, for another 5 minutes. This helps the rice to set and finish cooking.
Fluff the rice gently with a fork and garnish with additional fresh coriander leaves, if desired, before serving.
Nutrition Facts
Calories |
472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.9 g | 22% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1322 mg | 57% | |
| Total Carbohydrate | 69.4 g | 25% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 5.6 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 268 mg | 21% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1566 mg | 33% | |
*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.
