Vegan Mango Pickle
Vegan Coriander Rice, also known as cilantro rice, is a fragrant and flavorful dish that combines basmati rice with the bright and fresh taste of coriander (cilantro) leaves and aromatic spices. It’s a delightful and vibrant side dish that pairs beautifully with a variety of vegan curries, dals, or grilled vegetables. Whether served hot or cold, this dish offers a burst of green goodness and citrusy flavor to your plate
INGREDIENTS
- 1 cup basmati rice
- 2 cups water
- 2 cups fresh coriander (cilantro) leaves and stems, washed and roughly chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1-2 green chilies, minced (adjust to your spice preference)
- 2 tablespoons vegetable oil
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon turmeric powder
- Salt to taste
- Juice of 1 lemon
- Fresh cilantro leaves for garnish
- Lemon wedges for serving (optional)
INSTRUCTIONS
Rinse the basmati rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming too sticky.
In a blender or food processor, combine the fresh coriander leaves and stems with a small amount of water. Blend until you have a smooth paste. Set aside.
In a medium-sized saucepan, heat the vegetable oil over medium heat.
Add the cumin seeds and mustard seeds. Sauté until the mustard seeds start to pop, about 1-2 minutes.
Add the chopped onion and sauté until it becomes translucent, about 2-3 minutes.
Stir in the minced garlic, minced ginger, and minced green chilies. Sauté for an additional 1-2 minutes until they become fragrant.
Add the turmeric powder and salt to the onion mixture. Mix well to combine.
Add the rinsed rice to the saucepan and gently stir to coat the rice with the spices and oil.
Pour in the water and coriander paste. Stir to combine all the ingredients.
Bring the mixture to a boil over medium-high heat.
Once it boils, reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for about 15-20 minutes, or until the rice is cooked and all the water has been absorbed. Avoid stirring the rice while it’s cooking to prevent it from becoming sticky.
Once the rice is cooked, remove the saucepan from heat and let it sit, covered, for an additional 5 minutes. This allows the rice to steam and become fluffy.
Fluff the coriander rice gently with a fork to separate the grains.
Squeeze the juice of one lemon over the rice and gently mix to distribute the lemony flavor evenly.
Garnish with freshly chopped cilantro leaves.
Optionally, serve with lemon wedges for squeezing over the rice just before eating for added flavor.
TIPS
- You can customize your Vegan Coriander Rice by adding vegetables like peas, carrots, or bell peppers. Simply sauté them with the onions and follow the same recipe.
- Adjust the level of spiciness by increasing or decreasing the amount of green chilies.
- Leftover coriander rice can be stored in an airtight container in the refrigerator and reheated when needed. It tastes great even when served cold as a refreshing salad.
NUTRITION VALUE
- Calories: 200-220 (approximate values)
- Carbohydrates: 40-45g
- Protein: 3-4g
- Fat: 5-7g
- Fiber: 1-2g
- Vitamins and Minerals: Rich in carbohydrates, a good source of energy, and provides vitamin C from lemon juice and a boost of green goodness from fresh coriander.
