Mediterranean Diet Nasi Kuning

Elevate your dinner table with this vibrant and wholesome Mediterranean Diet Nasi Kuning, a healthy twist on the traditional Indonesian classic. This recipe combines fragrant brown basmati rice cooked in creamy coconut milk, earthy turmeric, and aromatic bay leaf and lemongrass for a golden, nutrient-rich base. A medley of Mediterranean-inspired toppings, including sautéed chickpeas, spinach, juicy cherry tomatoes, and a drizzle of zesty lemon juice, adds layers of fresh, hearty flavor. Finished with a touch of extra virgin olive oil and a sprinkle of fresh parsley, this dish is as visually stunning as it is nourishing. Perfect as a plant-based main or side, this fusion recipe effortlessly blends the warmth of Southeast Asia with the vibrancy of the Mediterranean diet for a meal that's satisfying, flavorful, and packed with health benefits.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1.5 cups brown basmati rice
• 2 cups water
• 1 cup coconut milk
• 1 teaspoon turmeric
• 1 whole bay leaf
• 1 whole lemongrass stalk
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic clove
• 1 medium red onion
• 1 cup cooked chickpeas
• 2 cups fresh spinach
• 1 cup cherry tomatoes
• 0.5 cup fresh parsley
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Rinse the brown basmati rice under cold water until the water runs clear to remove excess starch.

Step 2

In a medium-sized pot, combine the rice, water, and coconut milk. Add turmeric, bay leaf, and 1-inch piece of the lemongrass stalk (bruised for aroma).

Step 3

Bring the mixture to a boil over medium heat. Once it boils, reduce the heat to low, cover the pot, and let it simmer for 30-35 minutes or until the rice is cooked and has absorbed all the liquid.

Step 4

While the rice is cooking, heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat.

Step 5

Finely chop the garlic cloves and red onion, then add them to the heated oil. Sauté until the onions become translucent and the garlic is fragrant, about 3-5 minutes.

Step 6

Add cooked chickpeas to the skillet, stirring occasionally, and cook for another 5 minutes.

Step 7

Introduce the fresh spinach and halved cherry tomatoes to the skillet, cooking until the spinach is wilted.

Step 8

Once the rice is finished, remove the bay leaf and lemongrass. Fluff the rice with a fork, then fold in the chickpea and vegetable mixture.

Step 9

Season the entire dish with salt, black pepper, and freshly squeezed lemon juice. Adjust seasoning to taste.

Step 10

Garnish with chopped fresh parsley before serving.

Nutrition Facts

Serving size	(1732.8g)

Amount per serving	% Daily Value*
Calories	1188.6

Total Fat 37.8g	0%
Saturated Fat 5.6g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 2524.3mg	0%
Total Carbohydrate 193.6g	0%
Dietary Fiber 28.4g	0%
Total Sugars 38.0g
Protein 35.5g	0%

Vitamin D 0IU	0%
Calcium 387.6mg	0%
Iron 18.9mg	0%
Potassium 1980.7mg	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: 27.1%

Protein: 11.3%

Carbs: 61.6%