Prepare by soaking brown rice at least 2 hrs. Wash and drain.
To grind whole spices: Grind cumin seed, corriander seeds, black peppercorns, bay leaf and oregano into coarse powder in spice grinder. Set aside. This step can be done while browning onions, along with prepping the main ingredients.
To start base: Brown onion, lowering heat once it colors, 10-12 min. Add splash of water, garlic, tomato, sweet pepper and ground spices, and simmer 2-3 min. Add tomato paste to color and taste. Result should be paste, without excess water, so it does not change the ratio of rice to water.
Main: In rice cooker, combine rice and water. Ratio of rice to water is important. Add vegetable base paste. Turn on rice cooker. Rice cooker automatically boils and cooks until water is gone, 30 min, then steams warm, 15 min. After steaming 15 min, open lid and stir lightly to separate grains.
Finish: Add fresh coriander, and sprinkle and mix lemon juice, to taste, adding only 1/2 tsp at a time.
I would happily add whole olives for special occasions.
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|Serving Size: 1 Serving (180g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 17 (7%)|
|Amt Per Serving||% DV|
|Total Fat 1.9g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 159.8mg||6 %|
|Potassium 464.5mg||12 %|
|Total Carbohydrate 50.8g||15 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 46.7g|
|Protein 5.7g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 240
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