Rice with Julienned Potatoes
Elevate your rice game with this unique and flavorful dish: Rice with Julienned Potatoes! This recipe pairs fluffy basmati rice with golden-brown, crispy matchstick potatoes, creating a delightful balance of textures in every bite. Seasoned with fragrant garlic, a hint of spice from black pepper, and optional turmeric for a warm, earthy undertone, this dish is as versatile as it is delicious. Finished with a garnish of fresh parsley or cilantro, it’s both visually stunning and irresistibly appetizing. Perfect as a hearty side dish or a light vegetarian main course, this easy-to-make recipe comes together in just 45 minutes, making it an ideal choice for busy weeknight dinners or casual gatherings. Keywords: rice recipe, julienned potatoes, vegetarian side dish, easy dinner ideas, basmati rice recipes.
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 cups Water
- 2 medium Potatoes
- 3 tablespoons Vegetable oil
- 2 cloves Garlic
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Ground turmeric (optional)
- 2 tablespoons Chopped parsley or cilantro
Instructions
Rinse the basmati rice under cold water until the water runs clear. This removes excess starch and helps the rice cook fluffy.
In a medium saucepan, bring 2 cups of water to a boil. Add a pinch of salt and the rinsed rice. Cover, reduce the heat to low, and simmer for about 15 minutes or until the water is absorbed and the rice is tender. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
While the rice is cooking, peel the potatoes and slice them thinly into matchstick-sized juliennes.
Heat 3 tablespoons of vegetable oil in a large skillet over medium heat. Add the garlic cloves (minced) and sauté for 1-2 minutes until fragrant but not browned.
Add the julienned potatoes to the skillet and season with 1 teaspoon of salt, 0.5 teaspoons of black pepper, and 0.25 teaspoons of ground turmeric (if using). Toss well to coat the potatoes in the seasoning.
Cook the potatoes for 8-10 minutes, stirring occasionally, until they are golden brown and slightly crispy.
Once the potatoes are cooked, gently fold them into the cooked rice using a spatula. Be careful not to break the potatoes while mixing.
Transfer the rice and potato mixture to a serving dish. Garnish with freshly chopped parsley or cilantro for a pop of color and added flavor.
Serve warm as a side dish or a light main course. Enjoy!
Nutrition Facts
Calories |
221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.1 g | 13% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 497 mg | 22% | |
| Total Carbohydrate | 30.7 g | 11% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 0.5 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 30 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 349 mg | 7% | |
*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.
