Low Sodium Vegetable Pulao

Elevate your mealtime with this Low Sodium Vegetable Pulao, a fragrant and wholesome rice dish bursting with vibrant vegetables and aromatic spices. Perfect for those watching their sodium intake, this recipe swaps traditional salt-laden broths for a flavorful blend of low-sodium vegetable broth, cumin, cinnamon, and coriander. Fluffy basmati rice is cooked alongside nutrient-packed carrots, green beans, peas, and cauliflower, making it a healthy, one-pot delight. Finished with a sprinkling of fresh cilantro and a drizzle of zesty lemon juice, this pulao is a light yet satisfying vegetarian option, ideal as a nourishing main dish or a flavorful side. Quick to prepare, heart-healthy, and brimming with natural flavors, this recipe is a must-try for anyone seeking delicious yet mindful meal solutions.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Basmati rice
• 2 cups Water
• 2 tablespoons Olive oil
• 1 teaspoon Cumin seeds
• 1 Bay leaf
• 1 Cinnamon stick
• 2 Cloves
• 2 Green cardamom
• 1 medium Red onion (sliced thin)
• 2 cloves Garlic (minced)
• 1 teaspoon Ginger (grated)
• 1 medium Carrot (diced small)
• 0.5 cup Green beans (chopped)
• 0.5 cup Green peas (fresh or frozen)
• 0.5 cup Cauliflower florets
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Ground coriander
• 0.5 cup Low-sodium vegetable broth
• 2 tablespoons Fresh cilantro (chopped)
• 1 tablespoon Fresh lemon juice
• 0.25 teaspoon Ground black pepper (optional)

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 15 minutes, then drain and set aside.

Step 2

Heat the olive oil in a medium-sized pot or deep pan over medium heat.

Step 3

Add the cumin seeds, bay leaf, cinnamon stick, cloves, and green cardamom. Sauté for 30 seconds until aromatic.

Step 4

Add the sliced red onion and sauté for 3-4 minutes until golden brown.

Step 5

Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.

Step 6

Add the diced carrot, chopped green beans, green peas, and cauliflower florets. Sauté for 4-5 minutes to lightly cook the vegetables.

Step 7

Sprinkle the turmeric powder and ground coriander over the vegetables. Mix well.

Step 8

Add the drained basmati rice to the pot. Stir gently to combine with the vegetables and spices.

Step 9

Pour in the water and low-sodium vegetable broth. Stir, then bring the mixture to a boil.

Step 10

Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 12-15 minutes until the rice is cooked and water is absorbed.

Step 11

Turn off the heat and let the pulao sit covered for 5 minutes to steam.

Step 12

Gently fluff the rice with a fork. Stir in the fresh cilantro and lemon juice. Season with ground black pepper, if desired.

Step 13

Serve warm as a light main course or a side dish. Enjoy your flavorful, low-sodium vegetable pulao!

Nutrition Facts

Serving size	(1283.9g)

Amount per serving	% Daily Value*
Calories	754.0

Total Fat 31.5g	0%
Saturated Fat 4.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 207.6mg	0%
Total Carbohydrate 105.9g	0%
Dietary Fiber 18.9g	0%
Total Sugars 18.4g
Protein 17.8g	0%

Vitamin D 0IU	0%
Calcium 298.1mg	0%
Iron 10.5mg	0%
Potassium 1406.1mg	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: 36.4%

Protein: 9.1%

Carbs: 54.4%