A perfectly simple side that’s bursting with flavor, Tumbleweed Rice is chock full of fresh vegetables and savory seasonings.
Heat 2 tablespoons of the oil over medium heat. Add the rice and cook for 3-4 minutes, stirring occasionally, until the grains are opaque. Stir in the carrots, celery, onion and remaining oil. Cook for an additional 3-4 minutes.
Stir in the garlic and cook for 1 minute more. Add the water, lime juice, saffron and bay leaves and bring to a boil. Reduce heat to low and cover. Cook for 20 minutes. Finished rice will be fluffy and fragrant.
Give the rice a stir before serving as the vegetables may have settled out. Remove the bay leaves, top with cilantro and serve immediately.
Recipe adapted from Santa Fe School Of Cooking: Flavors Of The Southwest.
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I made this tonight with Bang Bang Chicken – kind of an odd combination but it worked! I thought this rice was very favorful but I would add a pinch of salt next time.
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