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Purple rice
Recipe video above. Purple rice is a garlicky, butter rice side that owes its vibrant colour to red cabbage! Love this 2-in-1 that combines starch plus plenty of vegetables in one dish, rather than making a salad plus a starch separately. Goes with everything - Western, Asian, Mediterranean, Indian, Mexican!
👥 5 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 10 min🔥 Cook: 15 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●saucepan
- ●stove
- ●spatula
📝 Preparation Steps
1
Melt butter in a large saucepan or small pot over medium heat. (Note 3)
2
Sauté veg - Cook onion and garlic for ⏱️ 1 minute until soft. Add cabbage, salt, and pepper. Cook for 2 to ⏱️ 3 minutes, stirring from time to time, until the cabbage starts to soften but not completely floppy (as it will cook more with the rice).
onion (, finely diced)1/2cup green onion (, finely chopped)1/4
3
Coat rice - Add rice and stir well to coat in the flavour.
4
Add the vegetable stock. Scrape down the sides and press the cabbage-rice mixture down so all the rice is submerged.
5
Cook ⏱️ 12 minutes - Bring to a simmer, then cover with a lid, turn the stove down to medium low (or low on a stronger burner) and cook for ⏱️ 12 minutes. Do not peek or stir!
6
Rest ⏱️ 10 minutes - Turn off the heat, remove the saucepan from the stove and let to rest for another ⏱️ 10 minutes (with the lid on).
7
Fluff & serve - Use a rubber spatula or rice paddle to fluff the rice then tumble into a serving dish. Sprinkle with green onion and serve!
onion (, finely diced)1/2cup green onion (, finely chopped)1/4
Nutrition Facts
calories
206 kcal
fat Content
5 g
serving Size
1 serving
fiber Content
2 g
sugar Content
3 g
sodium Content
486 mg
protein Content
4 g
trans Fat Content
0.2 g
cholesterol Content
13 mg
carbohydrate Content
36 g
saturated Fat Content
3 g
unsaturated Fat Content
1.3 g
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