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One Pot Turmeric Rice with Brussels, Peas + Artichoke

Active Time: 30 minutes
Total Time: 30 minutes
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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!

Ingredients

  • 1 Lemon (zest and juic)
  • 12 teaspoon Turmeric
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Black Pepper
  • 112 teaspoons Kosher Salt (divided)
  • 14 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
  • 13 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
Rate this recipe:
5 votes, average: 4.20 out of 55 votes, average: 4.20 out of 55 votes, average: 4.20 out of 55 votes, average: 4.20 out of 55 votes, average: 4.20 out of 5 (5 votes, average: 4.20 out of 5)
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