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A simple and wholesome one-pot meal where fluffy rice and a medley of fresh vegetables are cooked together. Flavored with garlic and a hint of turmeric, this dish is a perfect weeknight dinner, especially for those monitoring their sodium intake.
Sauté the aromatics
Toast the rice and add liquids
Add vegetables and cook
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A simple and wholesome one-pot meal where fluffy rice and a medley of fresh vegetables are cooked together. Flavored with garlic and a hint of turmeric, this dish is a perfect weeknight dinner, especially for those monitoring their sodium intake.
This american recipe takes 35 minutes to prepare and yields 4 servings. At 246.57 calories per serving with 4.94g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Steam and finish the dish
For a whole-grain version, use brown rice. You will need to increase the water to 2.5 cups and the simmer time to about 40 minutes.
Stir in 1 cup of canned, rinsed chickpeas or shredded cooked chicken along with the vegetables for a protein boost.
Use a 10-ounce bag of frozen mixed vegetables instead of fresh carrots and bell peppers. Add them in the last 5 minutes of simmering.
This recipe is already vegan as written. Ensure you continue to use water or a vegan vegetable broth.
This recipe is very low in sodium, which is beneficial for maintaining healthy blood pressure levels and overall cardiovascular health.
The combination of vegetables and rice provides dietary fiber, which aids in digestion, promotes gut health, and helps with satiety.
Carrots, bell peppers, and peas contribute essential vitamins like Vitamin A and Vitamin C, which support immune function and eye health.
Yes, it's a balanced and healthy dish. It provides complex carbohydrates from rice and essential vitamins, minerals, and fiber from the variety of vegetables. This low-sodium version is particularly good for heart health.
A one-cup serving of this Low-Sodium One-Pot Vegetable and Rice contains approximately 220-260 calories, making it a light and nutritious meal.
Absolutely. To keep the recipe low-sodium, make sure to use a certified low-sodium or no-salt-added vegetable broth for added flavor.
To enhance the flavor without salt, you can add 1/2 teaspoon of cumin powder, smoked paprika, or a pinch of dried oregano or thyme along with the turmeric.
Mushy rice is usually caused by too much liquid or overcooking. Ensure you use the exact 1:2 ratio of rice to water and resist the urge to peek or stir while it's simmering.
