Veggie Paneer Rice
by Tanvi Parikh
Macros
- Total calories
- 352
- Protein
- 14 g
- Carbs
- 47 g
- Fat
- 13 g
- Fiber
- 3 g
- Sugar
- 4 g
- Cholesterol
- 45 mg
- Sodium
- 186 mg
- Potassium
- 175 mg
- Vitamin A
- 3087 IU
- Vitamin C
- 28 mg
- Calcium
- 235 mg
- Iron
- 1 mg
- Vitamin D
- 0 IU
- Vitamin B12
- 0 µg
- Magnesium
- 14 mg
- Zinc
- 0 mg
Serves 1
Ingredients
- ½ cup Water
- ⅓ tsp Cumin Seed
- ¾ tsp Lemon Juice (optional)
- ¼ Carrot (small, peeled and grated)
- ¼ Green Bell Pepper (capsicum)
- 0.06 tsp Sea Salt
- 2 tbsp Frozen Peas (thawed)
- ¼ cup Jasmine Rice (50g of raw weight)
- 50 g Paneer
Steps
Rinse the soaked rice well using a fine mesh strainer under cold water until the water runs clear.
To a pot add the rinsed rice, water, cumin seeds, lemon juice (if using), grated carrot, and salt. Bring the rice to a boil over high heat then cover and reduce the heat to low and cook for about 20 to 25 minutes or until the liquid has just been absorbed.
Saute paneer on low flame till browned
Turn the heat off, add the peas and green bell pepper and paneer and allow the rice to sit covered for about five minutes, or until the peas are warmed through and the rice is tender. Fluff with a fork and enjoy!
Tips
- Leftovers: Refrigerate in an airtight container for up to four days.
- Serving Size: One serving is approximately one cup.
- Additional Toppings: Fresh cilantro or additional lemon juice.
- No Brown Basmati Rice: Use white basmati rice, white rice, brown rice, or quinoa.