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!