Carrot and Olive Rice

Carrot and Olive Rice is a vibrant Moroccan-inspired dish that combines the sweetness of carrots with the briny flavor of olives, creating a delightful harmony of taste. This colorful vegan meal is not only satisfying but also packed with nutrients, perfect for a wholesome dinner.

Ingredients

• Basmati rice - 150 grams
• Carrots, grated - 100 grams
• Green olives, pitted and chopped - 50 grams
• Red onion, finely chopped - 50 grams
• Garlic, minced - 2 cloves
• Vegetable broth - 300 ml
• Olive oil - 2 tablespoons
• Ground cumin - 1 teaspoon
• Ground coriander - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Salt - to taste
• Fresh parsley, chopped - for garnish

Steps

1. Rinse the basmati rice under cold water until the water runs clear, then soak it in warm water for 15 minutes.
2. In a medium saucepan, heat the olive oil over medium heat and sauté the chopped red onion for about 3-4 minutes until translucent.
3. Add the minced garlic, grated carrots, ground cumin, ground coriander, and turmeric powder to the pan. Sauté for another 3-4 minutes until the carrots soften slightly.
4. Drain the soaked rice and add it to the saucepan, stirring well to combine with the vegetable mixture.
5. Pour in the vegetable broth and season with salt to taste. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is cooked and the liquid is absorbed.
6. Once cooked, remove from heat and let it sit covered for 5 minutes. Fluff the rice with a fork and gently stir in the chopped olives.
7. Serve warm, garnished with fresh parsley.

Nutrition

• Calories: 350
• Protein: 7 g
• Carbs: 60 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Contains antioxidants from carrots and olives, beneficial for heart health.

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