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Indian Vegetable Rice
4.25
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Author:
Catherine McCord
Prep Time
5
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
50
minutes
minutes
Ingredients
▢
1
Tbsp
olive oil
▢
1
small onion, diced
▢
1
small garlic clove, minced
▢
1
Cup
Brown Basmati Rice
▢
1
Small Russet Potato, peeled and diced into 1/2 inch cubes
▢
1
Medium
Carrot, peeled and chopped
▢
1
Tsp
kosher salt
▢
2
Tsp
curry powder
▢
2
Cups
water
▢
1/2
Cup
frozen peas
Instructions
Heat oil in a medium size pot over medium heat and sauté onions for 3 minutes. Add the garlic and sauté an additional minute.
Add the rice, potato, carrots, salt and curry powder and stir to combine.
Pour 2 cups of water into the pot and bring to a boil. Reduce to a simmer, cover and cook for 40 minutes.
Fluff rice with a fork, add the peas and combine.
Serve.
Nutrition
Calories:
270
kcal
|
Carbohydrates:
52
g
|
Protein:
6
g
|
Fat:
4
g
|
Sodium:
630
mg
|
Fiber:
3
g
|
Sugar:
3
g
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