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Monday, January 31, 2011

Rice and Vegetables


Well, well, well, it's the end of January, another Meatless Monday, and a freezing cold and gloomy day... so let's brighten it up with this delicious vegetarian dish of rice and vegetables!

January is an odd month, it seems both like the longest month, and the one that goes by very quickly. I for one am very glad it's over; it's been fun, crazy, exhilarating and filled with highs and lows (mostly highs!), but I'm more than ready for February, which will hopefully be filled with relaxation, and less stress (hello finished college apps and portfolios!)

A nice way to end off the first month of 2011 is with this rice dish - it's packed with vegetables and delicious flavor. Who would think rice could be a meal in itself? Don't let the long list of ingredients scare you, this is not a difficult dish!

Rice and Vegetables

Ingredients

1/2 tsp salt
2 tsp granulated garlic
1 tsp ground cumin
2 tsp granulated onion
1 tsp sweet paprika
2 tsp black pepper
2 tsp ground turmeric
1 tsp dried oregano
2 tbsp olive oil
1/2 small white onion
1/2 medium green bell pepper, finely diced
1/2 medium red bell pepper, finely diced
1 tsp tomato paste
4 cloves garlic, chopped
3 cups long grain rice
3 3/4 cups vegetable stock
1 cup water
1 bay leaf
1 cup frozen peas (not thawed)

Directions

Mix together the spices, salt and oregano in a small bowl, and set aside.

Prep the vegetables, begin by finely dicing the vegetables and chopping/grating/dicing the onions. Heat the 2 tbsp of oil over medium heat, and cook until softened, about 7 minutes. Add the spice mixture you prepared before and cook for a minute. Add the garlic and tomato paste, cooking for another minute or until fragrant.

Add the rice to the pan, stirring to be sure the rice is coated in the mixture and cook for 1 minute. Add in the vegetable stock, water, and bay leaf, bring to a boil. Stir and cover, reducing the heat to a simmer and cook for another 10 minutes.

After the 10 minutes, add the frozen peas and cover and continue cooking for another 8 minutes or until the rice is tender.

Remove the pot from the heat and let it sit for about 5 minutes, stir and serve!

Yum, this freezes well too... I have some in the freezer right now!

- Lou

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2 Comments:

At February 1, 2011 at 8:12 AM , Blogger Erin said...

It's not vegetarian if you use chicken stock...

 
At February 1, 2011 at 8:34 AM , Blogger Louberry said...

@Erin Woops! Good point, that one slipped through! I'm so used to writing chicken stock in my recipes I didn't realize it should be vegetable stock! Thanks! Going to change that now...

 

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