Seasoned Rice

Seasoned rice is a simple rice dish that provides a contrast and taste to other meals. It can be known as “Saffron” rice, or a rice pilaf.

Ingredients and Equipment

You will need a large skillet will work.

Required:

• Basmati rice (1 Cup)
• Yellow onion (1 medium)
• Garlic (4 cloves minced/crushed)
• Tumeric (1 tsp)
• Olive oil (1 tbsp)
• Water (1 ¼ Cup)
• Parsely (1 handful chopped)

Optional:

• Carrot (1 medium)
• Celery (1 stalk)
• Red bell pepper
• Zucchini (1 small)
• Scallions (2 stalks)
• Scotch Bonnet Pepper (1 whole)
• Bay Leaf (1)
• Thyme (½ tsp)
• Cilantro (1 handful chopped)

Note

This dish can include all or as many of the Optional ingredients in the same dish. It adds more variety and colour.

Method

Ensure all large vegetables are diced into 1 cm cubes.

NB The bullet points one level in can be omitted.

• Add the oil to a skillet on medium heat.
• Sautee the onions until translucent.
  • Add carrots and celery here to make a mirepoix.
• Add the garlic, sautee for 30 seconds.
  • Add the scallions, cilantro, bell bepper and zucchini here.
  • Sautee for 1 minute.
• Add Tumeric and coat evenly, allow to cook for 30 seconds to become fragrant.
• Add rice and mix until all grains are yellow in colour.
• Add water.
  • Add thyme, bay leaf and whole scotch bonnet pepper here.
• Bring to a simmer and cover.
• Cook for 7-10 minutes.
• Allow to rest for 5 minutes off the heat.
  • Add parsley and mix carefully.

fin.

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