Nut-Free Flavorful Vegetable Rice
Brighten up your meal with this Nut-Free Flavorful Vegetable Rice, a vibrant and aromatic dish that's perfect for weeknight dinners or a crowd-pleasing side. Crafted with tender basmati rice simmered to perfection, this recipe features a medley of colorful vegetables like red bell peppers, carrots, sweet corn, and green peas, all infused with the warm, earthy notes of cumin and turmeric. The addition of fresh cilantro and a squeeze of lemon juice elevates the flavors with a refreshing, zesty finish. Quick to prepare in just 40 minutes and completely nut-free, this hearty, wholesome recipe is a must-try for anyone craving a healthy, allergy-friendly option that's as delicious as it is simple. Perfect on its own or paired with your favorite protein!
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Recipe Information
Ingredients
- 1 cup basmati rice
- 2 cups water
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 medium, diced red bell pepper
- 1 medium, diced carrot
- 1 cup, frozen green peas
- 0.5 cup, frozen corn kernels
- 1 teaspoon cumin seeds
- 0.5 teaspoon turmeric powder
- 0.25 teaspoon ground black pepper
- 1 teaspoon salt
- 0.5 cup, chopped fresh cilantro
- 1 tablespoon lemon juice
Instructions
Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil over medium heat.
Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the rice is tender and water is absorbed.
While the rice is cooking, heat the olive oil in a large skillet over medium heat.
Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and cook for another minute.
Add the diced red bell pepper and carrot to the skillet. Sauté for 5 minutes until slightly softened.
Add the frozen green peas and corn kernels, stirring well to combine.
Stir in the turmeric powder, ground black pepper, and salt. Cook for an additional 2 minutes.
Add the cooked rice to the skillet with the vegetables, gently stirring to combine all ingredients evenly.
Remove from heat and add chopped fresh cilantro and lemon juice, tossing them with the rice mixture.
Taste and adjust seasoning if necessary. Serve hot as a main dish or side.
Nutrition Facts
Calories |
821 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2452 mg | 107% | |
| Total Carbohydrate | 116.1 g | 42% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 25.0 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 191 mg | 15% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1383 mg | 29% | |
*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.
