Vegetarian Molokhia
Dive into the comforting and aromatic world of **Vegetarian Molokhia**, a plant-based twist on the beloved Middle Eastern dish. This vibrant recipe highlights the earthy flavors of molokhia leaves, simmered in a fragrant vegetable broth enriched with a medley of minced garlic, ground coriander, and a splash of zesty lemon juice. Perfectly paired with fluffy rice, this one-pot wonder is not only nutrient-packed but also quick to prepare, taking just 45 minutes from start to finish. Garnished with fresh cilantro, Vegetarian Molokhia is a satisfying, gluten-free delight that’s ideal for a hearty family meal or a cozy weeknight dinner. Whether you’re exploring Middle Eastern cuisine for the first time or are already a fan, this vegetarian recipe promises bold flavors and nourishing comfort.
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Recipe Information
Ingredients
- 500 grams Molokhia leaves, fresh or frozen
- 1 liter Vegetable broth
- 6 Garlic cloves, minced
- 1 tablespoon Ground coriander
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Chopped cilantro
- 3 cups Cooked white or brown rice
Instructions
If using fresh molokhia, wash the leaves thoroughly, remove the stems, and finely chop the leaves. If using frozen molokhia, defrost thoroughly before cooking.
In a large pot, heat olive oil over medium heat. Add minced garlic and sauté until fragrant and golden brown, which should take about 2-3 minutes.
Add ground coriander to the pot and stir well with the garlic, allowing the fragrant aroma to release, about 1 minute.
Pour the vegetable broth into the pot and bring it to a gentle boil.
Carefully add the chopped molokhia to the boiling broth, stirring continuously to separate any clumps, then reduce the heat to low.
Add salt and black pepper, then cover the pot and let it simmer for 10-15 minutes, or until the molokhia is tender.
Stir in the lemon juice and adjust the seasoning to taste. For additional flavor, you can add more lemon juice or coriander according to your preference.
Keep the molokhia warm on low heat while you prepare the serving bowls.
Serve the hot molokhia over cooked rice, garnishing with fresh chopped cilantro for added freshness.
Nutrition Facts
Calories |
1648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.6 g | 52% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3810 mg | 166% | |
| Total Carbohydrate | 275.1 g | 100% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 16.2 g | ||
| Protein | 59.1 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1381 mg | 106% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 5009 mg | 107% | |
*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.
