Low Sodium Mixed Vegetable Rice

Elevate your weeknight dinners with this vibrant and healthy Low Sodium Mixed Vegetable Rice recipe! Packed with wholesome basmati rice, a colorful medley of fresh veggies like carrots, zucchini, and bell peppers, and subtly seasoned with turmeric, cumin, and a hint of black pepper, this dish is a flavor-packed yet heart-smart choice. Simmered in low-sodium vegetable broth, each grain of rice absorbs aromatic spices while remaining light and fluffy. A finishing touch of fresh cilantro and a squeeze of lemon juice adds a refreshing burst of flavor, making it a satisfying, low-sodium meal perfect for the whole family. Whether served as a standalone dish or paired with your favorite protein, this quick and easy recipe, complete in under 40 minutes, is a delicious way to enjoy a nutritious and balanced meal.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Basmati rice
• 2 cups Water
• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 2 cloves Garlic, minced
• 1 medium Carrot, diced
• 1 medium Green bell pepper, diced
• 1 cup Frozen peas
• 1 medium Zucchini, diced
• 1 cup Low-sodium vegetable broth
• 0.5 teaspoon Black pepper, freshly ground
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Cumin powder
• 0.25 cup Fresh cilantro, chopped
• 1 tablespoon Lemon juice

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear, then soak it in fresh water for 10 minutes. Drain and set aside.

Step 2

Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and sauté until it turns translucent, about 5 minutes.

Step 3

Add the minced garlic and sauté for another minute until fragrant.

Step 4

Add the diced carrot, green bell pepper, zucchini, and peas to the pot. Cook for about 3-4 minutes, stirring occasionally until the vegetables are slightly softened.

Step 5

Stir in the turmeric powder, cumin powder, and black pepper, and cook for another minute to let the spices bloom.

Step 6

Add the drained rice to the pot and stir well, ensuring all the grains are coated with the spices and vegetables.

Step 7

Pour in the low-sodium vegetable broth and 2 cups of water. Bring it to a boil, then reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 18-20 minutes until the rice is tender and the liquids are absorbed.

Step 8

Once cooked, remove the pot from heat and let it sit, covered, for another 5 minutes to allow the rice to steam.

Step 9

Fluff the rice gently with a fork, then add the lemon juice and chopped cilantro, stirring to combine.

Step 10

Serve hot, garnished with extra cilantro if desired.

Nutrition Facts

Serving size	(1671.2g)

Amount per serving	% Daily Value*
Calories	796.8

Total Fat 31.5g	0%
Saturated Fat 5.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 235.8mg	0%
Total Carbohydrate 111.1g	0%
Dietary Fiber 19.0g	0%
Total Sugars 25.2g
Protein 23.0g	0%

Vitamin D 0IU	0%
Calcium 239.3mg	0%
Iron 10.0mg	0%
Potassium 1939.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.6%

Protein: 11.2%

Carbs: 54.2%