Low Sodium Yellow Rice with Vegetables
Brighten up your dinner table with this flavorful and nutritious Low Sodium Yellow Rice with Vegetables! Perfect for those seeking a heart-healthy dish, this recipe combines fragrant turmeric and cumin with a colorful medley of diced carrots, red bell peppers, and sweet peas. Cooked in unsalted vegetable broth, the tender grains of rice soak up the golden spices and vegetable richness for a satisfying meal or side dish. Finished with a squeeze of lemon juice and a sprinkle of fresh parsley, this vibrant recipe is not only low in sodium but packed with flavor and ideal for a balanced diet. Ready in just 35 minutes, it’s a wholesome, gluten-free addition to any weeknight rotation.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 small, diced onion
- 2 minced garlic cloves
- 1 cup uncooked white or basmati rice
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon ground cumin
- 2 cups unsalted vegetable broth
- 1 medium, diced carrot
- 1 small, diced red bell pepper
- 0.5 cup frozen peas
- 2 tablespoons, chopped fresh parsley
- 0.25 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
Heat the olive oil in a medium-sized saucepan over medium heat.
Add the diced onion and sauté for 2-3 minutes, or until softened.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the uncooked rice to the saucepan and stir well, allowing the grains to be coated in the oil.
Sprinkle in the turmeric powder and ground cumin, stirring to evenly distribute the spices.
Pour in the unsalted vegetable broth and add the diced carrot. Bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the saucepan with a lid, and let the rice simmer for 15 minutes.
After 15 minutes, add the diced red bell pepper and frozen peas to the pot. Stir gently, cover, and cook for another 5 minutes until the vegetables are tender and the rice is fully cooked.
Remove the saucepan from the heat and let it sit, covered, for 5 minutes to steam.
Fluff the rice with a fork and mix in the chopped parsley, black pepper, and lemon juice.
Serve the yellow rice warm and enjoy!
Nutrition Facts
Calories |
1193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 77 mg | 3% | |
| Total Carbohydrate | 203.0 g | 74% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 18.1 g | ||
| Protein | 22.6 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 182 mg | 14% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1231 mg | 26% | |
*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.
