Turmeric Rice with Stuffed Potato Cakes and Vegan Mushroom Stroganoff
Ingredients
- 2 cups uncooked brown rice (370 g) washed & drained
- 1/2 tbsp oil or use water if oil-free
- 1 small/medium onion diced
- 4 cloves garlic minced
- 1 tbsp fresh ginger minced
- 1 tbsp fresh turmeric minced (optional)
- 1 stalk of leeks chopped (65 g)
- 1 tsp ground turmeric use 1 1/2 tsp if you don't use fresh
- 1/4 tsp black pepper or more to taste
- sea salt to taste, (i used 1 1/2 tsp)
- 1 tsp ground paprika
- 3/4 tsp ground cumin
- cayenne pepper to taste optional
- 1 medium carrot diced
- 1 cup coconut milk canned (240 ml)
- 2 3/4 cups vegetable broth (660 ml)
- 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/cayenne pepper to taste if needed
