Middle Eastern Roasted Vegetable Rice

• Produce

  • 2 Carrots, medium
  • 1 3/4 cup Chickpeas, cooked or canned and drained
  • 1/2 cup Cilantro
  • 16 oz Eggplant

• Pasta & Grains

  • 2 cups Basmati rice, white

• Baking & Spices

  • 1/8 tsp Black pepper
  • 1/8 tsp Cayenne pepper
  • 1 1/2 tsp Salt
  • 2 1/2 tsp Turmeric

• Oils & Vinegars

  • 3/8 cup Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin
  • 1/4 cup Pine nuts

• Other

  • large 6-8 quart pot, large colander

Found on toriavey.com

Description

Ingredients

• 2 cups white basmati rice
• 16 oz eggplant, sliced into 1-inch cubes
• 2 medium carrots, scrubbed and diced into small pieces
• 1 3/4 cup chickpeas, cooked or canned and drained
• 1 1/2 tsp salt, divided
• 2 1/2 tsp turmeric
• 1/2 tsp cumin
• 1/8 tsp black pepper
• 1/8 tsp cayenne pepper
• 1/2 cup cilantro, chopped (parsley can be subbed)
• 1/4 cup pine nuts (optional - if nut allergic omit)
• large 6-8 quart pot, large colander
• 1/4 cup + 2 tbsp olive oil, divided

Directions

• Rinse and sort the rice for a minute in the colander with cold water. Pour the rice into a medium mixing bowl and cover it with 2 inches of cold water. Let the rice soak for at least 30 minutes, up to 3 hours. Place a rack in the middle of your oven and heat oven to 425 degrees F. Spray baking sheet with nonstick cooking oil spray or brush lightly with olive oil. Spread out the eggplant cubes and diced carrots out on the baking sheet. Drizzle evenly with 2 tbsp olive oil, sprinkle with 1/2 tsp of salt, and use clean hands to toss the vegetables, coating them lightly. Roast for 10 minutes. Stir the vegetables with a wooden spoon, then continue to roast for 15-20 minutes longer until the vegetables are tender and some pieces are caramelizing. Remove from oven and allow to cool. Drain the rice in a colander and rinse again with cold water, shake out the excess water. Bring 2 cups of water to a boil in a 5 quart pot. Pour in the rice and 1 tsp salt. Stir. Bring the water back to a boil. Let the mixture simmer uncovered on medium for 5-8 minutes, or until water fully absorbs. Stir the rice periodically during cooking, and make sure you’re careful not to cook too long or your rice will begin to stick to the pot. As soon as all the liquid has absorbed, pour the rice into a colander and rinse with lukewarm water, then drain (this step removes excess starch and makes the rice extra fluffy). Rinse and dry the pot and put it back on the stove. To the rice in the colander, add the turmeric, cumin, black pepper, cayenne pepper, fresh chopped cilantro, chickpeas, roasted diced vegetables and pine nuts (if using). Carefully stir these ingredients into the rice in the colander, making sure spices, vegetables and herbs are well mixed throughout the rice. This may take a few minutes. If your colander is on the small side, you may find it easier to mix the rice and other ingredients in a large mixing bowl. I just use the colander to avoid washing an extra dish. Pour 1/4 cup olive oil in the bottom of the pot on the stovetop and turn heat to medium. Let the olive oil heat up. Carefully scoop the rice with vegetables out of the colander and into the pot-- it should sizzle as you place the bottom layer of rice. Continue to mound the rice on top of the bottom layer, forming a pyramid-shaped mound in the middle of the pot. Make a hole in the center of the rice mound with the handle of a wooden spoon, pushing it almost to the bottom of the pot. Place a thin kitchen towel over the top of the pot, being careful not to let the towel get too close to the heat source. Place the lid tightly over the top of the towel. Reduce heat to low and cook for 30 minutes longer. Fluff rice with a fork and serve hot. Some crispy bits of rice will form at the bottom of the pan. Eat them and enjoy, or stir them into the rice. They’re delicious!