Low Sodium Rice with Mixed Vegetables

Elevate your side dish game with this Low Sodium Rice with Mixed Vegetables, a wholesome and flavor-packed recipe that’s perfect for healthy eating. Featuring tender long-grain brown rice combined with a vibrant medley of sautéed carrots, red bell pepper, green beans, and sweet peas, this dish proves that low-sodium doesn’t mean low flavor. Aromatic spices like cumin and turmeric add warmth and depth, while a squeeze of fresh lemon juice and a sprinkle of cilantro brighten every bite. Ready in under an hour, this nutritious, heart-friendly recipe is ideal for meal prep, as a standout side dish, or even as a light main course. A colorful, nutrient-rich option for those seeking healthy rice recipes with bold flavors!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup long-grain brown rice
• 2 cups water
• 2 tablespoons olive oil
• 1 medium, finely chopped onion
• 2 minced garlic cloves
• 1 medium, diced carrot
• 1 diced red bell pepper
• 1 cup, cut into 1-inch pieces green beans
• 1 cup frozen peas
• 0.5 teaspoon black pepper
• 0.5 teaspoon ground cumin
• 0.25 teaspoon ground turmeric
• 2 tablespoons, chopped fresh cilantro
• 1 tablespoon fresh lemon juice

Directions

Step 1

Rinse the brown rice under cold water using a fine mesh sieve until the water runs clear. Drain well.

Step 2

In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed rice, cover, and reduce the heat to low. Simmer for about 30-40 minutes or until the rice is tender and water is absorbed. Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork.

Step 3

While the rice is cooking, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.

Step 4

Add minced garlic to the skillet and sauté for an additional minute until fragrant.

Step 5

Stir in the diced carrot, red bell pepper, and green beans. Sauté the vegetables for about 5-7 minutes until they are tender-crisp.

Step 6

Add the frozen peas, black pepper, ground cumin, and ground turmeric to the skillet. Stir well to combine and cook for another 2-3 minutes until the peas are heated through.

Step 7

Add the cooked rice to the skillet with the vegetables. Gently fold to combine all the ingredients, ensuring the rice is well mixed with the vegetables.

Step 8

Remove the skillet from heat. Stir in the chopped fresh cilantro and fresh lemon juice.

Step 9

Taste and adjust the seasoning as needed. Serve warm, garnished with additional cilantro if desired.

Nutrition Facts

Serving size	(1369.6g)

Amount per serving	% Daily Value*
Calories	796.3

Total Fat 31.9g	0%
Saturated Fat 5.1g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 262.2mg	0%
Total Carbohydrate 111.4g	0%
Dietary Fiber 23.1g	0%
Total Sugars 28.5g
Protein 21.2g	0%

Vitamin D 0IU	0%
Calcium 235.5mg	0%
Iron 7.7mg	0%
Potassium 1553.7mg	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: 35.1%

Protein: 10.4%

Carbs: 54.5%