BROWN RICE | 3 Quick and healthy recipes | Macrobiotic
Recipes in this Video
Pea Rice is a comforting dish often found in American households, particularly as a side for meats or as a light vegetarian meal. The combination of rice and peas is not only nutritious but also represents a blend of flavors that is both simple and satisfying. While traditionally made with just a few ingredients, modern variations may include additional vegetables and spices, making it a versatile dish enjoyed by many.
Ingredients
- ●rice
- ●green peas
- ●onion
- ●garlic
- ●vegetable broth
- ●olive oil
- ●salt
- ●black pepper
- ●parsley
- ●lemon juice
- ●butter
- ●carrot
- ●bay leaf
- ●thyme
- ●cumin
Instructions
- 1Rinse rice under cold water until water runs clear.
- 2In a pot, heat olive oil over medium heat.
- 3Add chopped onion and sauté until translucent, about 5 minutes.
- 4Stir in minced garlic and cook until fragrant, about 1 minute.
- 5Add rice to the pot and stir to coat with oil.
- 6Pour in vegetable broth and add bay leaf, thyme, and cumin.
- 7Bring to a boil, then reduce heat to low and cover.
- 8Cook for 15-20 minutes or until rice is tender and liquid is absorbed.
- 9In the last 5 minutes, add green peas and diced carrot to the pot.
- 10Remove from heat and let sit covered for 5 minutes.
- 11Fluff rice with a fork and stir in lemon juice and parsley.
- 12Season with salt and black pepper to taste.
Ingredient Alternatives
butter
Healthier: olive oil
Cheaper: margarine
Olive oil reduces saturated fat while adding flavor.
vegetable broth
Healthier: homemade vegetable stock
Cheaper: water with seasoning
Homemade stock can be healthier and more flavorful.
Techniques
Equipment
Also Known As
Carrot Rice, or Gajar Rice, hails from India and is a delightful way to incorporate vegetables into a staple dish. Traditionally enjoyed in homes, it reflects the Indian practice of combining seasonal produce with rice to create nutritious meals. Today, variations exist across regions, with some adding nuts or different spices, making it a versatile dish loved by many.
Ingredients
- ●carrots
- ●rice
- ●onion
- ●garlic
- ●ginger
- ●green chilies
- ●cumin seeds
- ●mustard seeds
- ●turmeric powder
- ●salt
- ●oil
- ●water
- ●coriander leaves
- ●peas
- ●bay leaves
Instructions
- 1Heat oil in a large pot over medium heat until shimmering
- 2Add cumin seeds and mustard seeds; cook until they splutter
- 3Stir in chopped onion, garlic, and ginger; sauté until onion is translucent
- 4Add grated carrots and green chilies; cook for 3-4 minutes until softened
- 5Mix in turmeric powder and salt; stir well
- 6Add rinsed rice and sauté for 2-3 minutes to coat
- 7Pour in water and add bay leaves; bring to a boil
- 8Reduce heat to low, cover, and simmer for 15-20 minutes until rice is cooked
- 9Remove from heat and let sit covered for 5 minutes
- 10Fluff rice with a fork and stir in peas and chopped coriander leaves
- 11Serve warm as a main dish or side.
Ingredient Alternatives
rice
Healthier: quinoa
Cheaper: bulgur wheat
Quinoa provides more protein and fiber, while bulgur is often less expensive.
carrots
Healthier: zucchini
Cheaper: pumpkin
Zucchini is lower in calories, and pumpkin is often cheaper.
green chilies
Healthier: bell peppers
Cheaper: jalapeños
Bell peppers add sweetness without heat, while jalapeños can be more affordable.
oil
Healthier: coconut oil
Cheaper: vegetable oil
Coconut oil adds flavor and health benefits, while vegetable oil is cost-effective.
Techniques
Equipment
Also Known As
Ingredients
- ●1 cup basmati rice
- ●2 medium beets, peeled and grated
- ●2 cups vegetable broth
- ●1 onion, finely chopped
- ●2 cloves garlic, minced
- ●2 tbsp olive oil
- ●1 tsp cumin seeds
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup fresh parsley, chopped
Instructions
- 1Rinse the basmati rice under cold water until the water runs clear. Drain and set aside.
- 2In a medium saucepan, heat the olive oil over medium heat. Add the cumin seeds and sauté for about 30 seconds until fragrant.
- 3Add the chopped onion and garlic to the pan, cooking until the onion is translucent, about 5 minutes.
- 4Stir in the grated beets and cook for another 3-4 minutes until they soften slightly.
- 5Add the rinsed rice to the pan, stirring to combine with the beet mixture.
- 6Pour in the vegetable broth, salt, and black pepper. Bring to a boil.
- 7Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
- 8Remove from heat and let it sit covered for an additional 5 minutes.
- 9Fluff the rice with a fork and stir in the chopped parsley before serving.
Equipment
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