SafePlates

Ingredients

• 1 cup (240 ml) of basmati rice
• 2 cups (480 ml) of water
• 1 large onion, finely chopped
• 2 cloves of garlic, minced
• 1 tablespoon (15 ml) of olive oil
• 1 teaspoon (5 ml) of turmeric
• 1 teaspoon (5 ml) of cumin
• 1/2 teaspoon (2.5 ml) of ground coriander
• 1/4 teaspoon (1.25 ml) of black pepper
• 1/2 teaspoon (2.5 ml) of salt
• 1 cup (150 g) of frozen peas, thawed
• 1 large carrot, diced
• 1 bell pepper, diced
• 1/4 cup (60 ml) of chopped fresh cilantro
• Optional: 1 bay leaf or 2 cardamom pods

Instructions

1. Rinse the basmati rice under cold water until the water runs clear. Drain and set aside.
2. In a large saucepan, heat the olive oil over medium heat. Add the chopped onion, garlic, diced carrot, and bell pepper. Sauté until the onions are translucent and the vegetables begin to soften, about 7-8 minutes.
3. Stir in the turmeric, cumin, coriander, black pepper, and salt, cooking for another minute until the spices are well combined and aromatic. If using, add the bay leaf or cardamom pods here.
4. Add the rinsed rice to the saucepan, stirring to coat the rice with the vegetable and spice mixture. Pour in the water and bring the mixture to a boil.
5. Once boiling, reduce the heat to low, cover, and simmer for 20 minutes, or until the water is absorbed and the rice is tender.
6. Remove the saucepan from the heat and gently fold in the thawed peas. Let the jida sit covered for 5 minutes to allow the flavors to meld. Remove the bay leaf or cardamom pods if used.
7. Fluff the rice with a fork and stir in the chopped cilantro. Optionally, add a squeeze of lemon juice to enhance the flavors.
8. Serve warm as a delightful vegan main or side dish. Pair with a side of vegan yogurt or a simple salad for a more rounded meal.

Tip

Adjust the spices according to taste. Garnish alternatives include parsley or mint if cilantro is not preferred.