Creamy turmeric rice with vegetables
Spain on a Fork · ♥ 723 likes · 6.5K views · 7 min video
Read about rice in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 l vegetable broth
Heat 1 liter of vegetable broth in a saucepan over medium heat.
Broth and olive oil
- 60 ml extra virgin olive oil
Heat a large frying pan over medium heat with 60 ml extra virgin olive oil.
- 1 whole zucchini
Cut the zucchini into 1/4-inch rounds, skin on, and saute in the hot oil, stirring every minute or so, 5 to 7 minutes until lightly browned; remove and set aside.
- 1 whole onion
- 6 cloves garlic
- 1 whole carrot
- 1 whole red bell pepper
- 190 g Spanish short grain rice
Finely chop the onion, roughly chop the garlic, finely chop the peeled carrot and cut the red bell pepper into small strips.
In the same pan over the same heat, saute the chopped vegetables, stirring continuously, about 4 minutes.
- 1 g ground turmeric
- ½ tsp sweet smoked Spanish paprika
- sea salt
- freshly cracked black pepper
Add the turmeric and smoked paprika, season with sea salt and a generous amount of black pepper and saute briefly so the spices turn fragrant.
Add the rice and saute about 2 minutes until aromatic.
Add the simmering broth and simmer about 18 minutes until the rice is just cooked, stirring every 2 to 3 minutes to release the starch for a creamy texture; use a little more liquid than the rice package states.
After 16 minutes, 2 minutes short of done, return the zucchini and cook 2 more minutes.
Zucchini back in, lemon and cilantro
- 10 ml fresh lemon juice
- chopped cilantro
Turn off the heat, squeeze in 2 teaspoons of fresh lemon juice and mix; serve topped with chopped cilantro.