Purple Rice with Sautéed Cabbage and Green Onion Recipe
Introduction
Purple rice is a vibrant and flavorful dish that combines fragrant jasmine rice with finely shredded red cabbage. This easy-to-make recipe transforms simple ingredients into a colorful and nutritious side that pairs well with a variety of meals.
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 cooking salt (kosher salt)
- 1/4 tsp black pepper
- 1 cup jasmine rice (no need to rinse or soak)
- 1 1/4 cup vegetable stock (low sodium, or chicken stock or water + 1 stock cube)
- 1/4 cup green onion, finely chopped
Instructions
- Step 1: Melt butter in a large saucepan or small pot over medium heat.
- Step 2: Sauté onion and garlic for 1 minute until soft. Add 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: Add jasmine rice and stir well to coat it in the buttery, vegetable mixture.
- Step 4: Pour in the vegetable stock. Scrape down the sides of the pot, then press the cabbage-rice mixture down so all the rice is submerged under the liquid.
- Step 5: Bring to a simmer, cover with a lid, lower the heat to medium-low (or low), and cook for 12 minutes without lifting the lid or stirring.
- Step 6: Turn off the heat, remove the pot from the stove, and let it rest with the lid on for 10 minutes.
- Step 7: Fluff the rice with a rubber spatula or rice paddle, transfer to a serving dish, sprinkle with chopped green onion, and serve.
Tips & Variations
- For a nuttier flavor, try using brown jasmine rice, adjusting the cooking time and liquid accordingly.
- If you prefer more color contrast, add a handful of toasted sesame seeds or chopped nuts as a garnish.
- To make this dish vegan, ensure the stock used is vegetable-based and use plant-based butter or oil instead of unsalted butter.
Storage
Store leftover purple rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered pan over low heat, adding a splash of water or stock to restore moisture, or use a microwave with a cover to prevent drying out.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of cabbage?
Yes, green cabbage can be substituted if red cabbage is unavailable, but the color and slightly sweet flavor will be different.
Do I need to rinse the rice before cooking?
There is no need to rinse or soak jasmine rice for this recipe, which helps retain the flavor and texture.
PrintPurple Rice with Sautéed Cabbage and Green Onion Recipe
A vibrant and flavorful Purple Rice dish featuring jasmine rice cooked with finely shredded red cabbage, garlic, and onion, enhanced by vegetable stock and butter for a savory side or light main course. This stovetop recipe delivers a perfectly tender, colorful, and aromatic rice dish with simple ingredients and an easy cooking process.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Asian Fusion
- Diet: Vegetarian
Ingredients
Main 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
- Prepare the base: Melt the butter in a large saucepan or small pot over medium heat to create a flavorful fat base.
- Sauté vegetables: Add the finely diced onion and minced garlic to the melted butter and cook for 1 minute until softened. Then add the finely shredded red cabbage, kosher salt, and black pepper. Cook for 2 to 3 minutes, stirring occasionally, until the cabbage softens slightly but remains firm.
- Coat the rice: Stir in the jasmine rice thoroughly, coating each grain in the flavorful vegetable mixture.
- Add stock and prepare for cooking: Pour in the vegetable stock and use a spatula to scrape down the pan sides. Press the cabbage and rice mixture down gently so all rice is submerged under the liquid.
- Simmer and cook: Bring the mixture to a simmer, cover with a lid, then reduce the heat to medium-low or low and cook, undisturbed, for 12 minutes to allow the rice to absorb the flavors and liquid.
- Rest the rice: Turn off the heat and remove the pot from the burner. Keep the lid on and let the rice rest undisturbed for 10 minutes to finish steaming and develop texture.
- Fluff and serve: Using a rubber spatula or rice paddle, gently fluff the rice to separate grains. Transfer to a serving dish, sprinkle with finely chopped green onion, and serve immediately.
Notes
- Note 1: Jasmine rice is recommended for its fragrance and texture; other rice varieties may require different cooking times or soaking.
- Note 2: Vegetable stock can be substituted with chicken stock or water with stock cube for variation in flavor.
- Note 3: Using unsalted butter allows better control over overall salt content.
Keywords: purple rice, red cabbage rice, jasmine rice recipe, stovetop rice, vegetarian side dish, colorful rice
