An easy and delicious side dish. Takes only 10 minutes to prepare and 30 minutes to cook. Just add your choice of protein to make it a meal! Perfect recipe to start using up your basil and tomato’s growing in the garden.
Serve warm or cold. Left-overs for next day lunch with a protein.
TASTE AND TEXTURE
Texture is smooth chewy rice, with a creamy, lemon garlic flavour.
I added 1/2 tsp of Cayenne pepper for a spicy zingy rice. If you add 1/8th tsp it would be perfect flavour without any heat. You can leave out completely if required.
INGREDIENTS:
- Rice – White Jasmine or Basmati. Or use your choice.
- Butter – plant-based preferred
- Garlic
- Lemon
- Basil Fresh is best
- Cherry Tomato’s
- Plant-based milk unsweetened – I used Oat milk for creaminess
- Cayenne pepper 1/8th tsp adds flavour without heat. Add 1/4 or 1/2 tsp for a real zing!
DIET:
If you are on my Weight Management Program the portion is 1/2 cup. Serve with your choice of a protein and green cooked vegetables.
THIS RECIPE IS FRIENDLY FOR:
Vegan, Vegetarian, Plant-Based, Low-Sodium, Children, Diabetics, Celiac, and Weight Management see notes.
NUTRIMENT Health and Fitness website was created to:
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Have a great day!!
THIS RECIPE IS FRIENDLY FOR:
Vegan, Vegetarian, Plant-Based, Low-Sodium, Children, Diabetics, Celiac, and Weight Management.
Garlic Lemon Basil Rice - Plant-Based GF
An easy and delicious side dish. Add your choice of protein to make it a meal. Works well with some cooked vegetable greens mixed in or on the side.Texture is smooth, with a creamy, garlic lemon flavour.Even cold the next day for left over lunch tastes so good!Vegan, Vegetarian, sodium friendly, child friendly, diabetic friendly, and celiac friendly.
Equipment
- Large frying pan
- Medium sauce pan
- cup, 1/4 tsp, 1/8 tsp, 1/2 tsp, tbsp
Ingredients
- 1 cup White Jasmine or Basmati Rice, rinsed and drain.
- 2 cups Water
- 2 tbsp Butter - plant-based preferred
- 3 Garlic cloves pressed
- 1/2 tsp Ground Black Pepper
- 1/2 - 1 tsp Himalayan or Sea Salt ground
- 1 tbsp Parsley dried
- 1/8-1/2 tsp Cayenne pepper - can be omitted Or add in 1/8th tsp or 1/2 tsp for a good spicy. Taste test and add more if required.
- 1 tbsp Red Wine Vinegar
- 1 Lemon. Zest and juice which is approximately 4 tbsp.
- 1 handful Fresh Basil
- 1 cup Cherry tomato's cleaned and all sliced in half.
- 1/2 cup Plant-Based milk unsweetened. Oat milk is what i used for its creaminess
Instructions
- Medium sauce pan, add the rinsed rice and water. Cook as per instructions.
- As the rice is cooking prepare the spices.Large frying pan add the butter, garlic, black pepper, salt, parsley, and cayenne. Mix well together. Cook for 2 minutes on medium low heat. Note: For the cayenne, can be omitted, or just add in 1/8th tsp for good flavour without the heat. For more heat, add in 1/2 tsp for a lemon spicy flavour.Add the tomato's, vinegar, lemon zest, lemon juice, basil, tomato's, and milk. Cook for 1 minute.Add in the warm cooked rice and stir all together. Cook for 1 minute and serve.
- Left overs can be stored in a container once cooled. Keep in fridge for next day only.
Tried this recipe?Let us know how it was!