Whole30 Nasi Merah
Elevate your meal prep with this vibrant and nutritious **Whole30 Nasi Merah**, a healthy spin on a classic Indonesian staple. Made with hearty red rice, this dish is a medley of wholesome vegetables like zucchini, green beans, and portobello mushrooms, all sautéed to perfection in creamy coconut oil. Infused with aromatic turmeric, fresh ginger, and a splash of zesty lime juice, it delivers bold, satisfying flavors while remaining fully compliant with Whole30 guidelines. Finished with a drizzle of coconut aminos for a savory twist and a garnish of fresh cilantro, this recipe is not only gluten-free and dairy-free but also a one-pan wonder that’s perfect for any weekday meal. Ideal as a filling plant-based entree or served alongside your favorite protein, this "red rice nasi goreng" reinterpretation offers a wholesome, delicious way to explore Indonesian-inspired cuisine.
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Recipe Information
Ingredients
- 1 cup red rice
- 2 cups water
- 2 tablespoons coconut oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium carrot, julienned
- 2 large portobello mushrooms, sliced
- 1 medium zucchini, diced
- 1 cup green beans, trimmed and halved
- 1 teaspoon turmeric powder
- 1 teaspoon ginger, grated
- 3 tablespoons coconut aminos
- 1 lime, juiced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup fresh cilantro, chopped
Instructions
Rinse the red rice thoroughly under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy.
In a medium saucepan, combine the red rice with 2 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 35-40 minutes or until the rice is tender and the water is absorbed. Fluff with a fork and set aside.
While the rice is cooking, heat 1 tablespoon of coconut oil in a large skillet over medium heat.
Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.
Stir in the minced garlic, red bell pepper, carrot, and portobello mushrooms. Sauté for 5-6 minutes until the vegetables are soft.
Incorporate the diced zucchini and green beans, and cook for another 4-5 minutes.
Stir in the turmeric powder, grated ginger, and salt. Mix well to combine all the ingredients.
Add the cooked red rice to the skillet, along with the remaining tablespoon of coconut oil. Mix everything together until the rice is evenly coated and heated through.
Pour in the coconut aminos and stir-fry all the ingredients for an additional 2-3 minutes. Adjust seasoning with salt and black pepper, if needed.
Remove the skillet from heat, squeeze in the lime juice, and stir in the fresh cilantro.
Serve warm and enjoy your Whole30-compliant Nasi Merah!
Nutrition Facts
Calories |
1315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3306 mg | 144% | |
| Total Carbohydrate | 226.7 g | 82% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 37.7 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 268 mg | 21% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2652 mg | 56% | |
*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.
