Vegetarian Basmati Rice
by Mountain PathThis easy to make, vegetarian rice dish is loaded with tomato, zucchini and green peas, with a hint of turmeric and herbs just bursts with flavour. Although filling it will leave you feeling light yet satisfied!
Category
Rice
Servings
4
Prep Time
15 minutes
Cook Time
20 minutes
Author:
Mountain Path
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
Directions
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.