Middle Eastern Roasted Vegetable Rice

Name: Middle Eastern Roasted Vegetable Rice
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 8 side servings
Ingredients: 2 cups white Basmati rice; 16 ounces eggplant; 2 whole carrots; 1 3/4 cups chickpeas; 1 1/2 teaspoons Salt; 2 1/2 teaspoons Turmeric; 1/2 teaspoon cumin; 1/8 teaspoon black pepper; 1/8 teaspoon cayenne pepper; 1/2 cup cilantro; 1/4 cup pine nuts; 6 tablespoons olive oil

User Reviews

4.9

90 reviews

Excellent

Prep Time
15 mins
Cook Time
3 hrs
Total Time
3 hrs 15 mins
Servings
8 side servings
Calories
366 kcal
Course
Side Dish
Cuisine
Middle Eastern

Middle Eastern Roasted Vegetable Rice

Iris Warren

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Fluffy basmati rice with turmeric & Middle Eastern spices, roasted eggplant and carrot, chickpeas & pine nuts. Fabulous vegan entree or side dish.

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Ingredients

Servings

2 cups white Basmati rice
16 ounces eggplant, sliced into 1-inch cubes
2 whole carrots, scrubbed and diced into small pieces
1 3/4 cups chickpeas, cooked or canned and drained
1 1/2 teaspoons Salt, divided
2 1/2 teaspoons Turmeric
1/2 teaspoon cumin
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/2 cup cilantro, chopped (parsley can be subbed)
1/4 cup pine nuts (optional - if nut allergic omit)
6 tablespoons olive oil, divided

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Instructions

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!

Notes

You will also need: large 6-8 quart pot, large colander

Nutrition Information

Show Details

Calories 366kcal (18%) Carbohydrates 51g (17%) Protein 7g (14%) Fat 14g (22%) Saturated Fat 1g (5%) Sodium 443mg (18%) Potassium 335mg (10%) Fiber 5g (20%) Sugar 3g (6%) Vitamin A 145IU (3%) Vitamin C 2.1mg (2%) Calcium 37mg (4%) Iron 2.2mg (12%)

Nutrition Facts

Serving: 8side servings

Amount Per Serving

Calories 366 kcal

% Daily Value*

Calories	366kcal	18%
Carbohydrates	51g	17%
Protein	7g	14%
Fat	14g	22%
Saturated Fat	1g	5%
Sodium	443mg	18%
Potassium	335mg	7%
Fiber	5g	20%
Sugar	3g	6%
Vitamin A	145IU	3%
Vitamin C	2.1mg	2%
Calcium	37mg	4%
Iron	2.2mg	12%