Mediterranean Diet Nasi Kuning
Discover a wholesome twist on a classic Indonesian dish with this Mediterranean Diet Nasi Kuning recipe! Infused with vibrant turmeric, creamy coconut milk, and aromatic spices like lemongrass and bay leaf, this golden rice dish features nutrient-packed brown basmati rice for a healthier spin. The Mediterranean flair shines through with sautéed chickpeas, fresh spinach, juicy cherry tomatoes, and a drizzle of zesty lemon juice, all cooked in heart-healthy extra virgin olive oil. A sprinkle of fresh parsley adds a finishing touch to this colorful, nutrient-dense masterpiece that's perfect for weeknight dinners or meal prep. Ready in under an hour, this recipe is a fusion of flavor, tradition, and wellness that will delight your taste buds while nourishing your body! Keywords: Mediterranean Diet, Nasi Kuning, healthy turmeric rice, coconut milk recipe, chickpeas, spinach, healthy global cuisine.
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Recipe Information
Ingredients
- 1.5 cups brown basmati rice
- 2 cups water
- 1 cup coconut milk
- 1 teaspoon turmeric
- 1 whole bay leaf
- 1 whole lemongrass stalk
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic clove
- 1 medium red onion
- 1 cup cooked chickpeas
- 2 cups fresh spinach
- 1 cup cherry tomatoes
- 0.5 cup fresh parsley
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Rinse the brown basmati rice under cold water until the water runs clear to remove excess starch.
In a medium-sized pot, combine the rice, water, and coconut milk. Add turmeric, bay leaf, and 1-inch piece of the lemongrass stalk (bruised for aroma).
Bring the mixture to a boil over medium heat. Once it boils, reduce the heat to low, cover the pot, and let it simmer for 30-35 minutes or until the rice is cooked and has absorbed all the liquid.
While the rice is cooking, heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat.
Finely chop the garlic cloves and red onion, then add them to the heated oil. Sauté until the onions become translucent and the garlic is fragrant, about 3-5 minutes.
Add cooked chickpeas to the skillet, stirring occasionally, and cook for another 5 minutes.
Introduce the fresh spinach and halved cherry tomatoes to the skillet, cooking until the spinach is wilted.
Once the rice is finished, remove the bay leaf and lemongrass. Fluff the rice with a fork, then fold in the chickpea and vegetable mixture.
Season the entire dish with salt, black pepper, and freshly squeezed lemon juice. Adjust seasoning to taste.
Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
1189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 48% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2524 mg | 110% | |
| Total Carbohydrate | 193.6 g | 70% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 38.0 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 388 mg | 30% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 1981 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.
