Sauteed Vegetable Masala Rice
This recipe is perfect for those looking for a healthy and filling meal that is low in calories and high in nutrients. It's a great option for weight loss and is packed with fiber, vitamins, and minerals. This dish is vegan and gluten-free, making it suitable for a wide range of dietary preferences. The sautéed vegetables add a delicious crunch, while the spices and herbs give the rice a flavorful kick.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
118 kcal
Protein
2 g
Carbs
18 g
Fat
4 g
Fiber
3 g
Ingredients
Rice, raw, milled
50 gms (50g)
Olive Oil
1 tbsp (15g)
Chopped Onion
0.5 medium cup (80g)
Carrot
0.5 cup, chopped (70g)
Clove Garlic, Chopped
1 tsp (5g)
Red Bell Pepper
0.5 cup, chopped (100g)
Yellow Bell Pepper
0.5 cup, chopped (100g)
Cumin seeds
0.5 tsp (2.5g)
Coriander Powder
1.5 tsp (3g)
Common salt
0.5 tsp (2.5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Garam Masala
1 tsp (3g)
Turmeric powder
0.25 tsp (1.25g)
Instructions
Preparation
Cooking Rice:
Rinse the rice in water and drain it.
In a saucepan, add water and the rice and bring it to a boil. Reduce the heat to low, cover the saucepan, and let it simmer for 20-25 minutes or until the rice is cooked.
Cooking Steps
In a pan, heat the olive oil over medium heat.
Add cumin seeds and let them splutter.
Add chopped onions and sauté for 2-3 minutes until they turn translucent.
Add chopped garlic and sauté for another 1-2 minutes until the raw smell goes away.
Add chopped carrots, red and yellow bell peppers. Sauté for 5-7 minutes or until the vegetables are cooked but still have a crunch.
Add coriander powder, turmeric powder, garam masala, and salt. Stir well.
Add the cooked rice to the pan and mix well, ensuring the rice is coated in the masala.
Garnish with fresh coriander leaves and serve hot.