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Israeli roasted vegetable rice

Most Israeli homes make different rice dishes throughout the week. They are the perfect addition to any main dish, making it into a meal. Here is an interesting and tasty way to add some vegetables to your rice. Also, there is a special method for keeping your rice fluffy (and getting that scrumptious layer of crispy rice at the bottom). Try it at home and let us know what you think ?

7 / 10
cook time:
3 h
White basmati rice 2 Cup
Eggplant, sliced into 1-inch (2.5 cm) cubes 16 ounce
Carrots, scrubbed and diced into small pieces 2 Pcs.
Chickpeas, cooked or canned and drained 1 ¾ Cup
Dead sea Salt 1.5 Tsp
Turmeric 2.5 Tsp
Ground Cumin 1/2 Tsp
Black pepper 1/8 Tsp
Cayenne pepper (optional) 1/8 Tsp
Cilantro, chopped (parsley can be subbed) 1/2 Cup
Pine nuts (optional) 1/4 Cup
Israeli Olive oil 6 Tbsp
1 Step
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 (5 cm) of cold water. Let the rice soak for at least 30 minutes, up to 3 hours.
2 Step
Place a rack in the middle of your oven and heat the oven to 425 degrees F (220 °C). 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 ½ tsp of salt, and use clean hands to toss the vegetables, coating them lightly.
3 Step
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 the oven and allow to cool.
4 Step
Drain the rice in a colander and rinse again with cold water, shaking out the excess water.
5 Step
Bring 2 cups of water to a boil in a 5 quart (5 Liter) 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.
6 Step
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 (if using), 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.
7 Step
Pour ¼ 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.
8 Step
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.
9 Step
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!
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Up to 50% OFF2000 mlYaakov Hanman100 % naturalVeganKosher for PassoverKosherYes
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