Ingredientes para Marinated Veggies With Rice
- Basmati Rice
- 2 cups water
- Cumin Seeds
- 1 teaspoon salt
- Buttermilk
- Red Chili Powder
- 1/4 teaspoon black pepper
- Green Bell Pepper
- Tomatoes
- Onion
- Broccoli Floret
- Coriander Leaves
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Cómo preparar Marinated Veggies With Rice
- In a glass bowl, whisk together 1/2 cup buttermilk (or curds), 1 teaspoon salt, 1/2 teaspoon red chili powder, and 1/4 teaspoon black pepper.
- Taste the marinade and adjust seasonings as needed.
- Add 1 cup broccoli florets, 1 cup bell pepper (any color) chunks, 1/2 cup chopped carrots, and 1/2 cup chopped zucchini to the bowl. Ensure all vegetables are coated in the marinade.
- Gently toss the vegetables to ensure even coating.
- Cover the bowl and refrigerate for at least 15-30 minutes.
- Preheat oven to 400°F (200°C).
- After 30 minutes, remove the vegetables from the marinade (reserve the marinade). Arrange vegetables on a baking sheet.
- Roast for 15-20 minutes, or until vegetables are tender-crisp.
- While vegetables roast, toast 1 tablespoon cumin seeds (or sesame seeds) in a saucepan over medium heat until fragrant.
- Rinse 1 cup of rice thoroughly under cold water.
- Add the rinsed rice, 2 cups of water, and 1/2 teaspoon salt to the saucepan with the toasted seeds.
- Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes, or until rice is cooked through.
- Remove from heat and fluff with a fork.
- Once the vegetables are done, add them to the cooked rice. Toss gently.
- Season with salt and pepper to taste. Garnish with 2 tablespoons chopped fresh cilantro.
- Serve hot! Drizzle with the reserved marinade for extra flavor (optional).
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
40g
Fat
5g
Carbs
16g
