Description
This Mixed Vegetable Rice with Soy Chunks is a delightful and nutritious one-pot meal that brings together the goodness of colorful vegetables, fragrant basmati rice, and protein-packed soy chunks. Bursting with flavors and textures, this dish is not only a treat for your taste buds but also a wholesome addition to your balanced diet.
Ingredients
1 cup basmati rice, washed and soaked
1 cup soy chunks, soaked and drained
1 cup mixed vegetables (carrots, peas, bell peppers, corn, etc.)
1 large onion, finely chopped
2 tomatoes, finely chopped
3–4 cloves of garlic, minced
1-inch ginger, grated
1 teaspoon cumin seeds
1 teaspoon garam masala
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
Salt to taste
Fresh coriander leaves for garnish
2 tablespoons cooking oil
Instructions
- Prepare the Soy Chunks: Boil water and soak the soy chunks until they expand. Squeeze out excess water and set aside.
- Cook the Basmati Rice: In a separate pot, cook the soaked basmati rice until it’s 70-80% cooked. Drain any excess water and set aside.
- Heat oil in a large pan. Add cumin seeds and let them splutter. Add chopped onions, minced garlic, and grated ginger. Sauté until the onions turn golden brown.
- Add the mixed vegetables to the pan and cook until they are slightly tender. Stir in chopped tomatoes and cook until they become soft and the oil begins to separate.
- Add turmeric powder, cumin powder, coriander powder, garam masala, and salt. Mix well. Add the soaked soy chunks and cook for a few minutes until they absorb the flavors.
- Gently fold in the partially cooked basmati rice with the vegetable and soy mixture. Ensure even distribution of flavors.
- Cover the pan and let the rice and vegetables cook together on a low flame until the rice is fully cooked and absorbs the flavors of the vegetables and soy chunks.
- Once cooked, garnish with fresh coriander leaves. Serve hot with yogurt or a side salad.
Nutrition
- Serving Size: 1
- Calories: 350 kcal
- Fat: 10g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 15g
