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Vegetable Basmati Rice

Indian-style vegetable basmati rice with cheese, turmeric, and corn is a super quick and delicious dish for the entire family.

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 4 servings
Calories: 307 kcal
Course: Main Course
Cuisine: Indian

Ingredients

  • 1 small onion
  • 1 large garlic clove
  • 2 pieces fresh turmeric the size of your little finger or 1 teaspoon dry turmeric, Note 1
  • 1 piece fresh ginger, thumb-sized
  • 1 large yellow bell pepper
  • 2 pre-cooked corn on the cob
  • 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
  • fine sea salt
  • lots of freshly ground black pepper smoked if available

Instructions

    Cup of Yum
  1. Finely chop the onion and the garlic.1 small onion + 1 large garlic clove
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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

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 Cholesterol 36mg (12%) Sodium 1253mg (52%) Fiber 3g (12%) Sugar 6g (12%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 307

% 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.