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