Purple Rice
A delightful dish of purple rice, packed with nutrients and nutty flavor, perfect for any meal.
Ingredients
For the rice
- 1 cup jasmine rice No need to rinse or soak
- 3 cups finely shredded red cabbage Tightly packed
- 1.25 cups vegetable stock Low sodium or chicken stock or water + 1 stock cube
For the flavor
- 30 g unsalted butter
- 2 cloves garlic Finely minced
- 0.5 medium onion Finely diced
- 0.5 tsp cooking salt Kosher salt
- 0.25 tsp black pepper
- 0.25 cup green onion Finely chopped, for garnish
Instructions
Cooking
- Melt butter in a large saucepan or small pot over medium heat.
- Sauté the onion and garlic for 1 minute until soft.
- Add cabbage, salt, and pepper to the pot. Cook for 2 to 3 minutes, stirring occasionally, until the cabbage starts to soften.
- Add the jasmine rice and stir well to coat it with the flavors.
- Pour in the vegetable stock, scrape down the sides, and ensure all the rice is submerged.
- Bring to a simmer, cover with a lid, and reduce heat to medium-low. Cook for 12 minutes without stirring.
- After 12 minutes, turn off the heat and let it rest with the lid on for another 10 minutes.
- Fluff the rice with a rubber spatula or rice paddle, transfer to a serving dish, and sprinkle with chopped green onion.
Notes
Adjust the garlic and onion to taste. Can add other vegetables like carrots or bell peppers. For a vegan option, use vegetable stock and omit meat products.