Middle Eastern Bukhari Rice
"Use canned chickpeas. They use more spices and so can you just season to taste. Can move to rice cooker after sauteing, just pour in after broth."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (272.1 g)
- Calories 187.9
- Total Fat - 6.3 g
- Saturated Fat - 1 g
- Cholesterol - 0 mg
- Sodium - 842.7 mg
- Total Carbohydrate - 29.5 g
- Dietary Fiber - 4 g
- Sugars - 5.1 g
- Protein - 4.4 g
- Calcium - 53.6 mg
- Iron - 1.7 mg
- Vitamin C - 3.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Rinse and drain the rice 3 times, then cover with warm water and let it soak for at least 30 minutes.
Step 2
In a large pot over medium-high heat, add the oil and fry the onions with just a pinch of salt until they get soft and start to take a nice brown color on the edges.
Step 3
Add in the carrots and sauté for another minute or two.
Step 4
While that's going on, drain the rice and have it ready next to you.
Step 5
Now, to the onion and carrot mix, add the cinnamon, bay leaf, cumin, cardamom, black pepper, nutmeg, and clove and sauté for another 30 seconds.
Step 6
Add the drained rice and the chickpeas and stir them around gently to incorporate all the spices.
Step 7
Pour in the hot vegetable broth, stir, and let it come to a boil with the lid just slightly off the pot.
Step 8
After 5 minutes, you'll notice that the level of broth is now just below the surface of the rice and bubbles are popping through. (If this isn't the case, let it boil a few minutes more.)
Step 9
Cover the pot tightly with the lid and put the heat underneath on the lowest setting possible.
Step 10
Cook undisturbed (no peeking or stirring!) for 22 minutes.
Step 11
After 22 minutes have elapsed, take off the heat for 5 minutes.
Step 12
Fluff and season to taste.
Tips
No special items needed.
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