Indian · Lunch
Spiced Vegetable Rice (Gluten-Free)
Basmati rice cooked with cumin and mustard seeds bloomed in ghee, then tossed with turmeric, peas, carrots, green beans, onion, and ginger. Finished with fresh cilantro and lemon juice, this naturally gluten-free Indian side dish is fragrant and lightly spiced.
$3
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
347Calories
6.8gProtein
11.3gFat
56.2gCarbs
5.3gSugar
5.9gFiber
681mgSodium
31mgChol
6.1gSat Fat
468mgPotassium
72mgCalcium
2.4mgIron
0.2mcgVitamin B12
16mgVitamin C
vegetarian
gluten-free
low-calorie
low-cholesterol
high-fiber
gluten-free
Instructions
1
Prep
Cook basmati rice ahead, spread on a plate to cool and separate the grains. Dice carrot, chop green beans, slice onion, and grate ginger.
2
Bloom
Melt ghee in a small skillet over medium heat, add cumin and mustard seeds, and cook 30 seconds until seeds pop and smell toasted.
3
Sauté
Add curry leaves, ginger, and onion; cook over medium heat for 2 minutes until onion softens. Stir in carrot, green beans, peas, turmeric, and salt.
4
Sauté
Cook vegetables over medium-low heat for 5 minutes, stirring occasionally, until carrot is tender. Add cooked rice and toss 2 minutes until heated through.
5
Plate
Transfer rice to a plate, scatter cilantro and black pepper on top, squeeze lemon juice over, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 1/2 cup1 1/2 cup cooked (330g) basmati rice
- 2 tbsp28g ghee
- 1 tsp1 tsp cumin-ground
- 1/2 tsp1/2 tsp mustard-seed
- 1/2 tsp1/2 tsp turmeric-ground
- 8-10 curry leaves
- 1 tsp1 tsp ginger-fresh
- 1/2 cup60g carrot
- 1/2 cup60g green beans
- 4 tbsp40g pea
- 11 onion
- 2 tbsp8g cilantro
- 2 tsp10ml lemon juice
- 1/2 tsp1/2 tsp salt
- 2 pinch2 pinch black pepper
