Whole30 Nasi Merah

Elevate your Whole30 journey with this wholesome and flavorful Whole30 Nasi Merah! Featuring nutty red rice as the star, this nourishing dish is a vibrant medley of sautéed vegetables like bell peppers, zucchini, and green beans, infused with the rich flavors of turmeric, ginger, and coconut aminos. Cooked to perfection in coconut oil and finished with a refreshing squeeze of lime and fresh cilantro, this paleo and gluten-free recipe is a satisfying, one-pan meal that’s perfect for lunch, dinner, or weekly meal prep. Packed with nutrients, texture, and bold taste, it’s a healthy twist on traditional nasi merah that guarantees to delight your taste buds while keeping you on track!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 cup red rice
• 2 cups water
• 2 tablespoons coconut oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 medium red bell pepper, diced
• 1 medium carrot, julienned
• 2 large portobello mushrooms, sliced
• 1 medium zucchini, diced
• 1 cup green beans, trimmed and halved
• 1 teaspoon turmeric powder
• 1 teaspoon ginger, grated
• 3 tablespoons coconut aminos
• 1 lime, juiced
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup fresh cilantro, chopped

Directions

Step 1

Rinse the red rice thoroughly under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy.

Step 2

In a medium saucepan, combine the red rice with 2 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 35-40 minutes or until the rice is tender and the water is absorbed. Fluff with a fork and set aside.

Step 3

While the rice is cooking, heat 1 tablespoon of coconut oil in a large skillet over medium heat.

Step 4

Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.

Step 5

Stir in the minced garlic, red bell pepper, carrot, and portobello mushrooms. Sauté for 5-6 minutes until the vegetables are soft.

Step 6

Incorporate the diced zucchini and green beans, and cook for another 4-5 minutes.

Step 7

Stir in the turmeric powder, grated ginger, and salt. Mix well to combine all the ingredients.

Step 8

Add the cooked red rice to the skillet, along with the remaining tablespoon of coconut oil. Mix everything together until the rice is evenly coated and heated through.

Step 9

Pour in the coconut aminos and stir-fry all the ingredients for an additional 2-3 minutes. Adjust seasoning with salt and black pepper, if needed.

Step 10

Remove the skillet from heat, squeeze in the lime juice, and stir in the fresh cilantro.

Step 11

Serve warm and enjoy your Whole30-compliant Nasi Merah!

Nutrition Facts

Serving size	(1818.4g)

Amount per serving	% Daily Value*
Calories	1315.3

Total Fat 35.9g	0%
Saturated Fat 23.8g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 3306.4mg	0%
Total Carbohydrate 226.7g	0%
Dietary Fiber 30.4g	0%
Total Sugars 37.7g
Protein 34.2g	0%

Vitamin D 14IU	0%
Calcium 268.4mg	0%
Iron 12.0mg	0%
Potassium 2652.0mg	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: 23.6%

Protein: 10.0%

Carbs: 66.3%