Purple Rice with Sautéed Red Cabbage and Green Onion Recipe
Introduction
Purple rice is a vibrant, flavorful dish that combines the natural sweetness of jasmine rice with the subtle crunch and color of red cabbage. This easy recipe creates a beautiful side that pairs well with a variety of meals, adding both nutrition and a pop of color 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
- 1/4 tsp black pepper
- 1 cup jasmine rice (no need to rinse or soak)
- 1 1/4 cups vegetable stock (low sodium, 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, cooking for 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 remains slightly crisp.
- Step 3: Stir in the jasmine rice, coating it well with the vegetable and butter mixture to infuse flavor.
- Step 4: Pour in the vegetable stock, scrape down the sides of the pan, and press the cabbage and rice mixture down so all rice is submerged in the liquid.
- Step 5: Bring the mixture to a simmer, then cover with a lid. Reduce the heat to medium-low (or low on a strong burner) and cook undisturbed for 12 minutes. Avoid lifting the lid or stirring during this time.
- Step 6: Turn off the heat, remove the pot from the stove, and let the rice rest with the lid on for another 10 minutes to finish cooking through steam.
- Step 7: Fluff the rice gently with a rubber spatula or rice paddle, then transfer to a serving dish. Sprinkle the chopped green onion on top and serve immediately.
Tips & Variations
- Use chicken stock instead of vegetable stock for a richer flavor, or water with a vegetable stock cube for convenience.
- If you prefer a softer cabbage texture, increase the sauté time by 1–2 minutes before adding the rice.
- Try adding a squeeze of lemon juice or a dash of soy sauce before serving for extra brightness or umami.
- To make it vegan, ensure the butter is replaced with a plant-based alternative.
Storage
Store leftover purple rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop with a splash of water or stock to restore moisture. Avoid overheating to maintain the texture of the cabbage and rice.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of rice for this recipe?
Yes, but cooking times and liquid ratios may vary. Jasmine rice works best for its aroma and texture, but medium-grain or basmati rice can be used with adjustments to cooking time and liquid amounts.
What if I don’t have red cabbage?
You can substitute with green cabbage, though the color won’t be quite as vibrant. The flavor will stay similar, and the dish will still be delicious.
PrintPurple Rice with Sautéed Red Cabbage and Green Onion Recipe
This vibrant Purple Rice recipe combines fragrant jasmine rice with finely shredded red cabbage, sautéed garlic, and onions, cooked gently in vegetable stock to create a colorful, flavorful, and nutritious side dish. Easy to prepare on the stovetop, it adds a beautiful pop of color and a delightful crunch to 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 Seasonings
- 3 cups finely shredded red cabbage (tightly packed)
- 1/2 tsp kosher salt (cooking salt)
- 1/4 tsp black pepper
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 + 1 stock cube)
Garnish
- 1/4 cup green onion, finely chopped
Instructions
- Melt Butter: Melt butter in a large saucepan or small pot over medium heat to provide a rich base for the flavors.
- Sauté Vegetables: Add the finely diced onion and minced garlic to the melted butter and cook for about 1 minute until softened. Then add the shredded red cabbage, kosher salt, and black pepper. Cook for 2 to 3 minutes, stirring occasionally, until the cabbage begins to soften but remains slightly crisp.
- Coat Rice: Stir in the jasmine rice, ensuring each grain is thoroughly coated with the butter and vegetable mixture to maximize flavor absorption.
- Add Stock: Pour in the vegetable stock and carefully scrape down the sides of the saucepan to incorporate all ingredients. Press down the cabbage-rice mixture so all the rice is submerged in the liquid.
- Cook Rice: Bring the mixture to a simmer, then cover with a lid and reduce the heat to medium-low or low on a strong burner. Cook undisturbed for 12 minutes without peeking or stirring to allow the rice to absorb the liquid evenly.
- Rest: Remove the saucepan from heat but keep it covered. Let the rice rest for 10 minutes to finish steaming and develop a tender texture.
- Fluff and Serve: Using a rubber spatula or rice paddle, fluff the rice gently to separate grains. Transfer to a serving dish, sprinkle with finely chopped green onions, and serve warm for a colorful and delicious side dish.
Notes
- Note 1: Jasmine rice is preferred for its fragrance and texture, but other medium-grain rice can be used with adjusted liquid ratios and cooking times.
- Note 2: Use vegetable stock for a vegetarian option, or substitute with chicken stock or water with a stock cube for added flavor.
- Note 3: Using unsalted butter allows precise control of saltiness; adjust seasoning as desired.
- Do not stir the rice while cooking to prevent a sticky texture and ensure even cooking.
Keywords: purple rice, red cabbage rice, jasmine rice side dish, vegetable rice, easy stovetop rice, colorful rice recipe, vegetarian side dish
