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vegan rice with cilantro and lime

Here’s a very easy healthy recipe for Vegan Rice with Cilantro and Lime that is made on the stovetop. Make this with white basmati rice or brown basmati rice or use jasmine rice. Coriander and lime zest, gives this a boost of flavor and this wonderfull. Bonus : Gluten Free…

If you are a saucepan food lover a perfect complement be acquainted with the Vegan Rice with Cilantro and Lime. That is the dining table you can use it is unlimited. For example vegan bulgogi with jackfruit, vegan chili black beans, mexican pinto beans, braised french lentils and even coconut lentil curry… Countless! It is also a prerequisite for vegan bowls. Even try using leftover rice in salads. So delish and limitless.

What type of rice to use in Vegan Rice with Cilantro and Lime: In this recipe for Cilantro Lime Rice you can use either white or brown basmati rice- basically you want to use long-grain rice, even jasmine rice will work here. Solely note that cooking time and amount of liquid will change depending on the rice.

This recipe begins with sautéing the onion and garlic until soft, as is often the case. Then sauté the rice, coating each grain.

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Vegan Rice with Cilantro and Lime sauté stage

Add salt, coriander and half of the lime zest. Then measure out the correct amount of water, and simmer covered until rice is tender and all the liquid is gone. This will take longer with brown rice. When the rice is cooked, fluff with a for and add the lime juice, cilantro, scallions and remaining lime zest. If you like a little spice, you could add some chili flakes or diffirent spices if you want.

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Vegan Rice with Cilantro and Lime sauté stage with lime juice, cilantro, scallions and remaining lime zest

For garnish, adding something fresh and crunchy is a nice touch- like these watermelon radishes and parsley or even sliced cucumber and carrot.

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Vegan Rice with Cilantro and Lime

Vegan Rice with Cilantro and Lime Ingredients

  • 4 tablespoons olive oil
  • one small white onion, diced (1 1/2 cups)
  • 2 garlic cloves, rough chopped
  • 2 cups white basmati rice (see notes for brown basmati rice)
  • 4 cups water
  • 1 1/2 teaspoons salt
  • 1 tablespoon ground coriander
  • 1–2 limes- zest and juice
  • 1/2 cup cilantro, chopped, leaves and tender stems
  • 3 scallions, sliced

Vegan Rice with Cilantro and Lime Instructions

  • Over medium heat, using a lidded saute pan or wide pot, saute onion and garlic in oil until fragrant and tender, 4-5 minutes. Add rice, saute 1-2 more minute, coating each grain, then add coriander, 1 tablespoon of the lime zest (save rest for garnish)  and 1 1/2 teaspoons salt.
  • Give a stir and add the water. Bring to a rapid boil. Cover, lower heat to low (gently simmering).
  • Cook 20-22 minutes or until all the water evaporates.
  • Fluff with fork, squeeze with lime juice (3-5 tablespoons) and right before serving, toss in the chopped cilantro and scallions.
  • Fluff again, taste and adjust salt and lime to taste.

Vegan Rice with Cilantro and Lime Notes

  • Before sautéing the rice, wash it thoroughly with lukewarm water.
  • After adding water and lowering the fire, keep the lid closed.
  • If using Brown Basmati Rice, plan on almost double the cooking time… 35-40 minutes (unless you soak the rice beforhand). Make sure to read package directions adjusting the liquid if need be.
  • I do not prefer to soak the rice in water beforehand. I love its starchy unique taste.
  • After it cools down, you can keep it in the fridge for a week.
  • Try the leftover rice in salads.

vegan rice with cilantro and lime

Recipe by CuhabegCourse: Appetizers, DinnerCuisine: MexicanDifficulty: Beginner
Servings

6-8

servings
Prep time

10

minutes
Cooking time

30

minutes
Calories

281

kcal
Total time

40

minutes

Here’s a very easy healthy recipe for Vegan Rice with Cilantro and Lime that is made on the stovetop. Make this with white basmati rice or brown basmati rice or use jasmine rice. Coriander and lime zest, gives this a boost of flavor and this wonderfull. Bonus : Gluten Free…

Ingredients

  • 4 tablespoons olive oil

  • one small white onion, diced (1 1/2 cups)

  • 2 garlic cloves, rough chopped

  • 2 cups white basmati rice (see notes for brown basmati rice)

  • 4 cups water

  • 1 1/2 teaspoons salt

  • 1 tablespoon ground coriander

  • 1–2 limes- zest and juice

  • 1/2 cup cilantro, chopped, leaves and tender stems

  • 3 scallions, sliced

Directions

  • Over medium heat, using a lidded saute pan or wide pot, saute onion and garlic in oil until fragrant and tender, 4-5 minutes. Add rice, saute 1-2 more minute, coating each grain, then add coriander, 1 tablespoon of the lime zest (save rest for garnish) and 1 1/2 teaspoons salt.
  • Give a stir and add the water. Bring to a rapid boil. Cover, lower heat to low (gently simmering).
  • Cook 20-22 minutes or until all the water evaporates.
  • Fluff with fork, squeeze with lime juice (3-5 tablespoons) and right before serving, toss in the chopped cilantro and scallions.
  • Fluff again, taste and adjust salt and lime to taste.

Notes

  • Before sautéing the rice, wash it thoroughly with lukewarm water.
  • After adding water and lowering the fire, keep the lid closed.
  • If using Brown Basmati Rice, plan on almost double the cooking time… 35-40 minutes (unless you soak the rice beforhand). Make sure to read package directions adjusting the liquid if need be.
  • I do not prefer to soak the rice in water beforehand. I love its starchy unique taste.
  • After it cools down, you can keep it in the fridge for a week.
  • Try the leftover rice in salads.

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