Mediterranean rice

  • Preparation 20 min
  • Cooking 25 min
  • Servings 6 to 8
  • Freezing Absolutely

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Ingredients

  • 1 small yellow onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • Olive oil
  • 1 stalk celery, thinly sliced
  • 1 carrot, cut in half lengthwise, sliced
  • 1 zucchini, diced
  • 1/2 teaspoon (2.5 ml) cumin
  • 1/2 teaspoon (2.5 ml) turmeric
  • 1/2 teaspoon (2.5 ml) ground cinnamon
  • 1/2 tablespoon (7.5 ml) saffron
  • 2 bay leaves
  • 2/3 cup (150 ml) raisins
  • 1/2 cup (125 ml) unsweetened dried cranberries
  • Olive oil
  • 2 cups (500 ml) rice
  • 3 1/2 cups (875 ml)  vegetable broth
  • 1/2 cup (125 ml) white wine
  • 1/4 cup (60 ml) chopped almonds + some for garnish
  • 1/3 cup (75 ml) finely chopped fresh parsley + some for garnish

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Preparation

  • In a large saucepan, heat a little olive oil over medium heat. Add the onion and chopped garlic and cook for 3 to 4 minutes, stirring.
  • Add celery stalk and carrot and cook for 1 minute, stirring.
  • Add zucchini, cumin, turmeric, cinnamon, saffron, bay leaves, raisins and cranberries.
  • Add rice and cook for 2 minutes, stirring.
  • Add the vegetable broth and white wine. Season with salt and pepper and stir. Cover and simmer over low heat for 10-12 minutes or until liquid has evaporated.
  • Remove from heat and discard bay leaves. Add almonds and parsley and stir. Cover and let stand 5 minutes before serving. Garnish with almonds and fresh parsley!
  • Translated with www.DeepL.com/Translator (free version)