Vegetable Basmati Rice
User Reviews
5
4 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
25 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
307 kcal
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Course
Main Course
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Cuisine
Indian
Vegetable Basmati Rice
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Indian-style vegetable basmati rice with cheese, turmeric, and corn is a super quick and delicious dish for the entire family.
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Ingredients
- 1 small onion
- 1 large garlic clove
- 2 pieces Turmeric the size of your little finger or 1 teaspoon dry turmeric, Note 1, fresh
- 1 piece ginger fresh, thumb-sized piece
- 1 large yellow bell pepper
- 2 corn on the cob pre-cooked
- 1 tablespoon coconut oil or olive oil
- 9 oz basmati rice
- 2 ½ cups vegetable stock + some more as required, Note 2
- 3 green onions
- 4 oz cheese Cheddar or Gouda
- salt fine sea salt
- lots of black pepper smoked if available, freshly ground
Instructions
- Finely chop the onion and the garlic.1 small onion + 1 large garlic clove
- Prepare vegetables: Peel and grate the turmeric and the ginger. Chop the bell pepper into small cubes. Cut the corn kernels off the cob. You should have roughly 5.5 oz/ 150 g kernels; a bit more or less is not essential.2 pieces fresh turmeric + 1 piece fresh ginger, thumb-sized + 1 large yellow bell pepper +2 pre-cooked corn on the cob
- Saute: Heat the oil in a non-stick pan and cook the onion and garlic until translucent. Add the turmeric, ginger, bell pepper, and corn kernels and cook for about 5 minutes, stirring from time to time.1 tablespoon coconut oil
- Simmer rice: Add the washed and drained basmati rice, stir to mix with the veggies, and coat with oil for 1 or 2 minutes. Next, add the stock and some salt (Note 3). Bring to a boil, cover, turn the heat to low, and simmer for about 10 minutes.9 oz basmati rice + 2 ½ cups vegetable stock + salt
- Add: Check and add more broth if necessary, the rice should not be too dry. I added about ½ cup/ 150 ml more. Add the finely sliced green onions, stir, cover, and continue cooking for about another 5-6 minutes or until the rice is tender.3 green onions
- Add cheese: In the meantime, cube the cheese finely. Turn off the heat, add the cheese to the pot, stir well, add more salt, if necessary, and lots of freshly ground black pepper, cover, and let stand for a few minutes until the cheese is melted.4 oz cheese
Notes
- I usually add some stock powder when I use vegetable stock, but never in the case of homemade chicken stock, which has enough flavor on its own. Taste the cooking liquid; it should be slightly salty.
- Turmeric: 1 teaspoon of turmeric powder can be used instead of fresh.
- Stock: Or chicken stock. The stock can be homemade, from a jar, or made with stock cubes. I usually add some stock powder when I use vegetable stock, but never in the case of homemade chicken stock, which has enough flavor on its own. Taste the cooking liquid; it should be slightly salty.
Nutrition Information
Show Details
Serving
1/4 of the dish
Calories
307kcal
(15%)
Carbohydrates
40g
(13%)
Protein
14g
(28%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
4g
(24%)
Cholesterol
36mg
(12%)
Sodium
1253mg
(52%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Serving | 1/4 of the dish | |
| Calories | 307kcal | 15% |
| Carbohydrates | 40g | 13% |
| Protein | 14g | 28% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 36mg | 12% |
| Sodium | 1253mg | 52% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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