Surprise Rice
Bursting with vibrant colors and bold flavors, Surprise Rice is a delightful twist on classic rice dishes that will brighten up your dinner table. This easy-to-make recipe combines fluffy basmati rice with a medley of vegetables like carrots, bell peppers, and green peas, while sweet raisins and crunchy cashews add unexpected texture and flavor. Infused with a fragrant blend of cumin, turmeric, and garam masala, every bite is an aromatic adventure. The final touches of fresh cilantro and zesty lemon juice elevate this dish to a perfect balance of spice and freshness, ideal for a quick weeknight dinner or an impressive side dish for guests. Ready in just 40 minutes, this wholesome, vegetarian-friendly recipe is sure to surprise and delight!
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 4 cups Water
- 1 medium, diced Carrot
- 0.75 cup Green peas
- 1 medium, diced Bell pepper
- 0.25 cup Cashews
- 0.25 cup Raisins
- 1 medium, finely chopped Onion
- 3 cloves, minced Garlic
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Vegetable oil or ghee
- 2 tablespoons, chopped Fresh cilantro
- 1 tablespoon Lemon juice
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 20 minutes, then drain and set aside.
In a large pot, bring 4 cups of water to a boil. Add the soaked rice, 1/2 teaspoon of salt, and a few drops of oil. Cook for about 8-10 minutes, or until the rice is tender but not mushy. Drain the cooked rice and set it aside.
Heat the vegetable oil or ghee in a large skillet or wok over medium heat.
Add the cumin seeds and cook for 30 seconds until they sizzle and release their aroma.
Stir in the chopped onion and cook for 2-3 minutes until it becomes translucent. Add the minced garlic and cook for another 1 minute.
Add the diced carrot, green peas, and bell pepper to the skillet. Cook for 4-5 minutes, stirring occasionally, until the vegetables are slightly tender.
Stir in the turmeric powder, garam masala, black pepper, and the remaining salt. Mix well to coat the vegetables with the spices.
Add the cashews and raisins to the skillet and cook for another 1-2 minutes. The cashews should be lightly toasted, and the raisins should plump up.
Gently fold in the cooked rice to the vegetable mixture. Mix carefully to avoid breaking the grains of rice.
Turn off the heat and sprinkle chopped cilantro and lemon juice over the rice. Stir lightly to combine.
Serve warm and enjoy the flavorful surprises in every bite!
Nutrition Facts
Calories |
546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 28 mg | 1% | |
| Total Carbohydrate | 68.5 g | 25% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 39.9 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 133 mg | 10% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 945 mg | 20% | |
*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.
