Purple Rice with Red Cabbage and Green Onion Recipe
Introduction
This vibrant purple rice dish combines the natural color and subtle sweetness of red cabbage with fragrant jasmine rice. It’s a colorful, nutritious side that pairs well with a variety of meals and adds a pop of interest to your plate.
Ingredients
- 30g / 2 tbsp unsalted butter
- 2 garlic cloves, finely minced
- 1/2 onion, finely diced
- 3 cups finely shredded red cabbage (tightly packed)
- 1/2 tsp kosher salt (cooking salt)
- 1/4 tsp black pepper
- 1 cup jasmine rice (no need to rinse or soak)
- 1 1/4 cups low sodium vegetable stock (or chicken stock or water + 1 stock cube)
- 1/4 cup green onion, finely chopped
Instructions
- Step 1: Melt the butter in a large saucepan or small pot over medium heat.
- Step 2: Add the onion and garlic, sauté for about 1 minute until soft. Then add the shredded cabbage, salt, and pepper. Cook for 2 to 3 minutes, stirring occasionally, until the cabbage starts to soften but is not completely floppy.
- Step 3: Stir in the jasmine rice, coating it well with the vegetable mixture for even flavor.
- Step 4: Pour in the vegetable stock. Scrape down the sides of the pot and press the cabbage-rice mixture down so that all the rice is submerged in the liquid.
- Step 5: Bring to a simmer. Cover with a lid, reduce the heat to medium-low (or low on a stronger burner), and cook undisturbed for 12 minutes. Do not lift the lid or stir during this time.
- Step 6: Turn off the heat and remove the pan from the stove. Let the rice rest, covered, for another 10 minutes.
- Step 7: Fluff the rice gently with a rubber spatula or rice paddle. Transfer to a serving dish, sprinkle with chopped green onion, and serve immediately.
Tips & Variations
- For a nuttier flavor, try using brown jasmine rice but increase the cooking and resting time accordingly.
- Swap the vegetable stock for chicken stock for a richer taste.
- Add a teaspoon of soy sauce or a squeeze of lemon juice after cooking for extra depth of flavor.
- To make it vegan, ensure the butter is replaced with a plant-based alternative.
Storage
Store any leftover purple rice in an airtight container in the fridge for up to 3 days. To reheat, sprinkle a little water over the rice and warm it gently in a microwave or on the stovetop, stirring occasionally to prevent sticking.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Do I need to rinse the jasmine rice before cooking?
This recipe does not require rinsing the jasmine rice as it helps retain the subtle aromatic qualities and the texture remains fluffy after cooking.
Can I use other types of cabbage?
Red cabbage is recommended for its vibrant color and sweetness, but you can substitute with green cabbage. The color will be less striking, but the dish will still be delicious.
PrintPurple Rice with Red Cabbage and Green Onion Recipe
This vibrant Purple Rice recipe combines the earthy flavors of red cabbage and jasmine rice, sautéed with garlic and onion, then simmered in vegetable stock to create a deliciously colorful and nutritious side dish perfect for any meal.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Asian Fusion
- Diet: Vegetarian
Ingredients
Butter and Aromatics
- 30g / 2 tbsp unsalted butter
- 2 garlic cloves, finely minced
- 1/2 onion, finely diced
Vegetables and Seasoning
- 3 cups finely shredded red cabbage (tightly packed)
- 1/2 tsp cooking salt (kosher salt)
- 1/4 tsp black pepper
- 1/4 cup green onion, finely chopped
Rice and Liquid
- 1 cup jasmine rice (no need to rinse or soak)
- 1 1/4 cups vegetable stock, low sodium (or chicken stock or water with 1 stock cube)
Instructions
- Melt Butter: In a large saucepan or small pot, melt the unsalted butter over medium heat to create a flavorful base for sautéing.
- Sauté Vegetables: Add finely diced onion and minced garlic to the melted butter and cook for about one minute until soft and fragrant. Then add the finely shredded red cabbage, kosher salt, and black pepper. Cook for 2 to 3 minutes, stirring occasionally, until the cabbage begins to soften but is not fully limp.
- Coat Rice: Stir in the jasmine rice thoroughly, coating it with the butter and vegetable mixture, enhancing its flavor.
- Add Stock: Pour in the vegetable stock, scraping down the sides of the pot to incorporate all flavors. Press the cabbage-rice mixture down gently so all the rice is submerged in the liquid.
- Cook Rice: Bring the mixture to a simmer. Cover with a lid, reduce heat to medium-low or low (depending on burner strength), and cook undisturbed for 12 minutes, avoiding lifting the lid or stirring.
- Rest: Turn off the heat, remove the pot from the stove, and let the rice rest with the lid on for an additional 10 minutes to finish steaming and absorb moisture.
- Fluff and Serve: Using a rubber spatula or rice paddle, fluff the rice gently to separate the grains. Transfer to a serving dish, sprinkle with finely chopped green onions, and serve warm.
Notes
- You do not need to rinse or soak the jasmine rice for this recipe. If using other types of rice, adjust cooking time accordingly.
- Using low-sodium vegetable stock keeps the salt level controlled; chicken stock or water with a stock cube can be substituted.
- Melting the butter over medium heat before sautéing ensures even cooking and flavor development without burning.
- Do not stir or lift the lid while the rice cooks to ensure proper steaming and prevent uneven cooking.
Keywords: purple rice, red cabbage rice, jasmine rice recipe, vegetarian side dish, stovetop rice, healthy rice recipes
