Cơm Ngũ Sắc

Cơm Ngũ Sắc is a vibrant Vietnamese rice dish that showcases an array of colorful vegetables, each contributing unique flavors and nutrients. This healthy lunch option is not only visually appealing but also packed with essential vitamins and minerals.

Ingredients

• Brown rice - 150 grams
• Carrot - 1 medium, julienned
• Red bell pepper - 1 medium, diced
• Green beans - 100 grams, trimmed and cut into 3 cm pieces
• Purple cabbage - 100 grams, shredded
• Corn kernels - 100 grams (fresh or frozen)
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Soy sauce - 2 tablespoons
• Sesame seeds - 1 tablespoon, toasted
• Fresh cilantro - 2 tablespoons, chopped
• Lime - 1, juiced
• Salt - to taste
• Black pepper - to taste

Steps

1. Rinse the brown rice under cold water until the water runs clear, then cook it according to package instructions, usually about 20 minutes.
2. While the rice is cooking, heat the olive oil in a large skillet over medium heat.
3. Add the minced garlic to the skillet and sauté for about 1 minute until fragrant.
4. Add the julienned carrot, diced red bell pepper, green beans, and corn to the skillet. Sauté for 5-7 minutes until the vegetables are tender but still crisp.
5. Stir in the shredded purple cabbage and sauté for an additional 2-3 minutes until it wilts slightly.
6. Season the vegetable mixture with soy sauce, salt, and black pepper to taste. Remove from heat.
7. Once the rice is cooked, fluff it with a fork and mix it into the vegetable mixture until well combined.
8. Serve the Cơm Ngũ Sắc warm, garnished with toasted sesame seeds, chopped cilantro, and a squeeze of fresh lime juice.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 60 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.3 L

Health Benefits

• Rich in dietary fiber which aids digestion.
• Packed with vitamins and antioxidants from a variety of colorful vegetables.

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