Riso alla curcuma

Ingredienti

• 2 cups uncooked brown rice
• 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)
• 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)
• 2 3/4 cups vegetable broth
• Fresh herbs (for garnish)

Preparazione

1. 1

   You can watch the video in the post for visual instructions.Add the 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.

2. 2

   Heat oil (or use water if oil-free) in a large pot. Add onion and fry over medium heat for about 3-4 minutes.

3. 3

   Add fresh ginger, garlic, leek, fresh turmeric, and all spices. Fry for a further minute.

4. 4

   Add carrot, coconut milk, vegetable broth, and drained rice. Cover and bring to a boil.

5. 5

   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.

6. 6

   Taste and adjust seasoning. Add more salt/black pepper/cayenne pepper to taste if needed. Garnish with fresh herbs, Vegan Parmesan Cheese, and enjoy! Serve with Vegan Mushroom Stroganoff or Stuffed Potato Cakes.