Mixed Vegetable Rice with Soy Chunks

Mixed Vegetable Rice with Soy Chunks

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Mixed Vegetable Rice with Soy Chunks

  • Author: Shampa Banerjee
  • Prep Time: 20
  • Cook Time: 15
  • Total Time: 35
  • Diet: Vegetarian

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.


Scale

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

34 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. SautĂ© 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

Keywords: Mixed Vegetable Rice with Soy Chunks

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