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Loading...| 4 cups good quality jasmine rice | |
| 1 yellow bell pepper , finely diced | |
| 1/2 cup small dried currant | |
| 1 yellow onion , chopped ( Vidalia works best ) | |
| 1 small eggplant , diced ( or 1/2 of a large ) | |
| 1 cup mushroom , chopped ( portabello work best ) | |
| 1/2 cup sun-dried tomato ( chopped ) | |
| 3 -4 fresh garlic cloves , minced | |
| 1/4 cup extra virgin olive oil | |
| 5 -6 sprigs of fresh mint , chopped ( do NOT sub for dried ! ) | |
| 5 -6 sprigs fresh dill , chopped ( do NOT sub for dried ! ) | |
| salt and pepper |
| 1. | Rinse rice until the water runs clear and soak for 15 minutes. |
| 2. | Prepare veggies: Dice onion, eggplant, and bell pepper. Chop mushrooms and sun-dried tomatoes. Mince the garlic. |
| 3. | Preheat the oven to 356°F (180°C). |
| 4. | In a large bowl, mix together the chopped vegetables, garlic, sun-dried tomatoes, olive oil, chopped herbs, and salt and pepper to taste. |
| 5. | Drain the rice and add it to the bowl. Mix everything well. |
| 6. | Transfer the rice mixture to a large roasting pan. |
| 7. | Add 7 to 8 cups of freshly boiled water (enough to submerge the rice completely), give it a quick stir, and cover the pan tightly with foil. |
| 8. | Bake for 1 hour, then check. If the rice isn't cooked through, cook it for another 10-15 minutes but don't remove the foil. |
| 9. | Serve hot, sprinkled with fresh herbs. |
This dish is a feast for both the eyes and the stomach.
It uses healthy ingredients like olive oil and veggies.
It’s a great way to enjoy traditional Turkish flavors.
This recipe requires a lot of chopping and prep work.
It takes a while to cook in the oven.
Since this rice dish relies mostly on veggies for flavor, it’s packed with healthy vitamins and antioxidants.
It’s also good for weight loss, since it’s low in calories but high in fiber.
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