One Pot Turmeric Rice with Brussels, Peas + Artichoke

Active Time: 30 minutes

Total Time: 30 minutes

Why we love it:

Every region and culture has its version of a one pot rice dinner and they’re all worth eating. This one is for the culture of “we need dinner in 30 minutes or less because, Wednesday.” I hope you love it!

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Ingredients

1 Lemon (zest and juic)
¹⁄₂ teaspoon Turmeric
1 teaspoon Dried Thyme
1 teaspoon Ground Cumin
1 teaspoon Black Pepper
1¹⁄₂ teaspoons Kosher Salt (divided)
¹⁄₄ teaspoon Cayenne Pepper (optional if you like a kick!)
1 pound Brussels Sprouts
3 Tablespoons Extra Virgin Olive Oil (divided)
1 Yellow Onion (small dice)
5 cloves Garlic (minced)
1 Green Bell Pepper
2 cups Basmati Rice (White)
1 Tablespoon Tomato Paste
¹⁄₃ cup White Wine (optional, or use cider vinegar)
4 cups Vegetable Stock
1 6-ounce can Artichoke Hearts (can size may vary, or use jarred)
2 cups Frozen Peas

Cooking Instructions

1. SPICES + BRUSSELS

In a small bowl, combine the lemon zest only (for now), turmeric, dried thyme, cumin, black pepper, and ½ of the salt. Add cayenne, if using.

Trim the brussels and cut them in half.

Drizzle them with 1 Tablespoon of olive oil. Then, pour ½ of the dry spices over and toss to coat.
2. AROMATICS

Dice the onion. Mince the garlic. Slice the pepper into long strips about ¼” wide.

Use a wide bottomed skillet or pot (it’s ideal to have short sides but if the widest bottom you have is a pot, use that). Over medium high, heat the remaining oil.

Add onion, garlic, and bell pepper to the pan; cook, stirring often, 4 minutes.
3. RICE

Add rice, tomato paste, and the rest of the spice blend to the pan; cook, stirring often, 2 minutes.

Add wine (or vinegar); it will sizzle and bubble, cook for 1 minute. Now add the stock, and crank the heat to high, stirring occasionally. Bring the stock to a full boil. Stir well and reduce to medium. Cover and cook for about 10 minutes.
4. BRUSSELS

Stir the rice in the pan well. Then flatten the top surface and add the brussels. Return the lid and cook for 4 minutes.
5. ARTICHOKES + PEAS

Drain the can of artichokes and cut them into quarters. Measure out the peas.

After the brussels have cooked for 4 minutes, open the lid on the rice again and stir the pot well, scraping the bottom. Flatten again and add the artichokes, and peas over top.

Cover and cook for a final 5 -7 minutes, or until the rice is al dente.
6. SERVING

Remove from the heat and squeeze the lemon over top. Gently fluff and stir the rice and all. Serve in large bowls.

Leftovers are amazing!

*Don’t forget to freeze the tomato paste. If you have extra from the can, make 1-Tablespoon sized blobs on a plate and freeze them for 1 hour. Then, pop them off the plate and you can store them together in a tupperware or jar. Freezing them on a plate first will let you pull out just 1 Tablespoon at a time as needed.

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Substitutions

PESCATARIAN:

this is paella adjacent and would be amazing with shrimp steamed on top, or nestle in some chunks of salmon, halibut, scallops or even mussels!
BASMATI:

jasmine rice or other long grain white rice. If you want to use a risotto or paella rice you can, but you might want an extra ½ - 1 cup of water and cook it a little longer
WINE:

if you don’t prefer to cook with it use the juice of 1 lemon or ¼ cup of apple cider vinegar or red wine vinegar. A beer works too!
STOCK:

use water if easier and preferred
BRUSSELS:

broccoli, cauliflower florets and green beans are good options
ARTICHOKES:

from a can are unflavored and convenient, but if you have the marinated kind from a jar those will be ok too
PEAS:

omit
KIDS CORNER:

omit the cayenne if spice is a concern