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Vegetarian Basmati Rice

2.00 Mitt(s) 2 Rating(s)2 votes, average: 2.00 out of 52 votes, average: 2.00 out of 52 votes, average: 2.00 out of 52 votes, average: 2.00 out of 52 votes, average: 2.00 out of 5

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Level: Easy

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Description

Vegetarian rice loaded with tomato, zucchini and green peas, with a hint of turmeric and herbs.

Ingredients

  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 whole Large Sweet Onion, Chopped
  • 5 cloves Garlic, Minced
  • 2 whole Large Tomatoes, Chopped
  • 1 cup Green Peas, Fresh Or Frozen
  • 1 whole Zucchini, Cut In Longitudinal Little Stripes
  • 2 cups Basmati Rice
  • 2 cups To 3 Cups Water, As Needed
  • 1 Tablespoon Herbes De Provence
  • 1 bunch Fresh Parsley, Chopped
  • 1 teaspoon Turmeric
  • 1 teaspoon Sea Salt

Preparation

In a medium sauce pan, heat the olive oil over high heat and add the chopped onion and minced garlic. Reduce to medium-high heat and cook until the onion starts to turn golden, shaking the pan once in a while (this will take about 10 minutes). Add the tomato and cook more 5 minutes, to release the juices, reducing to medium-low heat.

Add the green peas and shake the pan to coat. Add the zucchini, washed and cut in half lengthwise and then into small half-moons and finally in small pieces across (or chopped accordingly to your preference). Stir about 2 minutes and add the rice, previously washed and rinsed 3 times. Add the water, 2 or 3 cups depending how much water the tomatoes had released. You can keep adding water as it cooks if needed. Season with the herbes de Provence, fresh chopped parsley, turmeric and salt. Allow to cook over very low heat about 8 minutes, covered. Remove from heat and let it rest for about 5 minutes, covered. Serve right away.

2 Comments

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Nancy @ Coupon Clipping Cook on 6.10.2011

This recipe looks delicious. I love Basmati rice and the flavors in this dish sound great together.

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sliceofsouthern on 6.8.2011

This looks Delishhhh!

2 Reviews

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hiswife on 6.17.2011

I thought it was much better than a one. The rice did take much longer to cook, but I figured that was my fault for using jasmine instead of basmati rice and jasmine just takes 20 minutes to cook. We could taste the spices but I think next time we’ll try to add some heat to it with red pepper flakes. It is really pretty and very easy to make. A good side-dish.

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sicia on 6.12.2011

The cooking time was extremely off, after 10 minutes had gone by the rice still wasn’t even cooked, I ended up cooking for 20+. While the picture looked positively mouth-watering, the actual flavor was lacking, it was as if the herbs and spice didn’t hold or infuse with the rice or tomatoes for that matter.

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