Vegan Turmeric Rice with Spices and Vegetables
Ingredients
- 2 cups (370 g) uncooked brown rice
- 1/2 tbsp oil or water if oil-free
- 1 small/medium onion
- 4 cloves garlic
- 1 tbsp fresh ginger
- 1 tbsp fresh turmeric (optional)
- 1 stalk (65 g) leeks
- 1 tsp ground turmeric
- 1/4 tsp black pepper
- Sea salt to taste (1 1/2 tsp suggested)
- 1 tsp ground paprika
- 3/4 tsp ground cumin
- Cayenne pepper to taste (optional)
- 1 medium carrot
- 1 cup (240 ml) canned coconut milk
- 2 3/4 cups (660 ml) vegetable broth
- Fresh herbs for garnish
Preparation
Add brown rice to a bowl and cover with water. Let sit for about 10-15 minutes or until you have chopped the veggies. Then drain.
Heat oil (or use water if oil-free) in a large pot. Add onion and fry over medium heat for about 3-4 minutes.
Add fresh ginger, garlic, leek, fresh turmeric, and all spices. Fry for a further minute.
Add carrot, coconut milk, vegetable broth, and drained rice. Cover and bring to a boil.
Cook on a low simmer for 45 minutes, then turn off the heat. Let sit for a further 5-10 minutes, then fluff with a fork.
Taste and adjust seasoning. Add more salt, black pepper, or cayenne pepper to taste if needed. Garnish with fresh herbs and enjoy!
