Ingredients
Scale
- 1 cup long-grain white rice (basmati or jasmine)
- 1 medium onion, finely chopped
- 2 cloves fresh garlic, minced
- 2 cups low-sodium vegetable broth
- 2 tablespoons olive oil or butter
- 1 teaspoon cumin seeds
- 1 bay leaf
- Salt to taste
Instructions
- In a medium saucepan over medium heat, heat olive oil or butter. Add chopped onion and cook until translucent (4–5 minutes). Stir in minced garlic and cook for an additional minute.
- Add the rice to the pan and stir well to coat. Toast lightly for about 2–3 minutes to enhance flavor.
- Pour in vegetable broth along with cumin seeds and bay leaf. Bring to a boil, then reduce heat to low.
- Tightly cover the saucepan and let simmer for about 15–20 minutes until the liquid is absorbed.
- Remove from heat but keep covered for another five minutes. Fluff gently with a fork before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Cooking
- Cuisine: Various
Nutrition
- Serving Size: 1/4 of the recipe (approximately 150g)
- Calories: 210
- Sugar: 1g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg