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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (214g) Recipe makes 6 servings |
||
| Calories 260 | ||
| Calories from Fat 18 | (6%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.0g | 3% | |
| Saturated Fat 0.4g | 2% | |
| Monounsaturated Fat 0.7g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 10mg | 0% | |
| Potassium 412mg | 11% | |
| Total Carbohydrate 55.1g | 18% | |
| Dietary Fiber 3.6g | 14% | |
| Sugars 4.3g | ||
| Protein 6.1g | 12% | |
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Ingredients
- 2 cups basmati rice
- water
- 1 chopped onion
- vegetable oil (for frying)
Topping
- 1 peeled and chopped English cucumber
- 2 cups chopped tomatoes
- 1/2 cup thinly sliced onion
- 1 cup chopped cilantro leaf
- lemon juice
- salt
- vegetable oil
Directions
1
Clean rice.2
Cover with plenty of water and boil until done.3
Drain and rinse with cold water.4
Saute chopped yellow onion in bottom of deep pot.5
When soft, add rice and salt and combine.6
Reduce heat to low and let simmer awhile.7
Prepare vegetable topping and let marinate.8
Dish rice and top with vegetables.9
This dish is very good with Dal Curry (another recipe I've posted on this board).
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- Course > Main Dish
- Main Ingredient > Vegetables
- Main Ingredient > Pasta, Rice & Grains > Rice > Long-grain rice
- Cuisine > South American > Chilean
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Stove Top
- Occasion > Dinner Party
- Dietary > Vegetarian > Vegan
- Dietary > Free of... > Gluten-free
Featured Reviews for This Recipe
From: Mizzy
On Jul 27, 2004
this rice is excellent. I like the fact that it's a little bland, because I can't handle spicy food very well. It goes great with your curried lentils. good suggestion.
From: Missy Wombat
On Jan 6, 2003
This recipe is a very nice way of serving rice and it looks very pretty in the bowl. I used lime instead of lemon. The amount of coriander is about right - too much more and it becomes over whelming. It would benefit from something to give it a bit of extra oomph but whatever you use has to be very subtle, not hit-you-in-the-face spicey. To me it is a 4 star recipe which I will definitely be making again. A bonus star because my currently picky toddler not only decided to taste it but took several decent mouthfuls. Yay!
From: Mirj
On Nov 6, 2001
This rice is superb! The only thing missing was a little hot pepper. Instead of topping the rice with the fresh vegetables I mixed it in to the hot rice and let the heat cook the veggies a bit.
From: Anu
On Jan 7, 2002
Very nice way to serve rice, if a bit on the bland side. I'd suggest using dried basil to complement the tomato in the recipe, and definitely some pepper as Mirjam suggested. I used 1/2 tsp (for 1 serving) oil for sauteing the onions, which was just right, and omitted the oil in the topping. The lemon juice is a really nice touch; I used one whole small lemon! 
The rice took only 15 minutes to cook, and since I chopped the other veggies while it was cooking, I finished making this recipe in less than 1/2 hour!
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