One Pot Turmeric Rice with Brussels, Peas + Artichoke
Why we love it:
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
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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.
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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.
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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.
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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.
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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.
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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.