Coconut Jasmati Rice and Vegetables
Nutritional Info
Calories 248 (17% from fat)
Fat 5 gram
Saturated Fat 0.6 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 452 mg.
Carb. 47 gram
Fiber 5 gram
Sugar 7 gram
Sugar Alcohol 0 gram
Protein 5 gram
Ingredients
1 cup brown basmati rice
1 tablespoon olive oil
2 bell peppers, chopped
3/4 cup carrots, chopped
1 cup onion
1 cup coconut water
1/2 cup vegetable stock
1/2 teaspoon salt
1/2 teaspoon black pepper, ground
1/2 teaspoon turmeric
This dish combines the earthy, nutty flavor of brown basmati rice with the subtle sweetness of coconut water and the vibrant freshness of sautéed bell peppers, carrots, and onions. Enhanced with golden turmeric and aromatic spices, it creates a beautifully balanced side dish that's both nourishing and bursting with complementary flavors and textures.
If you want to use this rice in the Lime Cilantro Chicke recipe visit this link here: Lime Cilantro Chicken.
1. Rinse the Rice: Rinse the brown basmati rice under cold water until the water runs clear.
2. Prepare Ingredients: Chop the vegetables and measure out the spices.
3. Sauté Vegetables: In a pot, heat the olive oil over medium heat. Add the bell peppers, carrots and onions. Sauté for about 5 minutes until slightly tender.
4. Add Rice and Liquid: Stir in the rinsed rice, coconut water, vegetable stock, salt, pepper and turmeric. Bring to a boil.
5. Simmer: Reduce heat to low, cover, and simmer for about 40-45 minutes, or until the rice is cooked and the liquid is absorbed. (If some liquid remains, you can turn up the heat to medium and stir while the extra boils off.)
6. Fluff and Serve: Remove from heat, let it sit covered for 5 minutes, then fluff with a fork.
Yield: 4 Servings, 1 Cup Per Serving
