Prep 15 mins
Cook 20 mins
I lived in Izmir, Turkey for one year and got this recipe from the family cook. It is, hands down, the BEST rice I have ever had the pleasure of eating, it also makes a SPECTACULAR presentation on any table!
- 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
- Make the rice (according to the directions on the package) in an extra-large pot.
- While the rice is cooking, sauté the yellow pepper, onion, mushrooms, garlic, currants, sun-dried tomatoes and the olive oil until golden brown.
- Be sure to use an extra-large skillet and medium to medium-high heat.
- When vegetables are finished, add them (along with the chopped fresh mint and dill) to the cooked rice and gently stir together until mixed evenly.
- To give this dish an added "punch" of flavor, substitute vegetable or chicken broth for water when making the rice.
Delicious way to work in some additional vegetables and we really liked the flavors. I prepared just 1/2 the recipe which will serve 6 side dish portions for us. I cut back on the olive oil, using just enough to keep the veggies from sticking, but otherwise followed the recipe exactly. There is more prep work than I'd like for a weeknight meal, and this requires 2 pots, but it makes such a big batch we can enjoy the leftovers. I think I'll try serving chilled as a salad, adding a light lemon dressing. Thanks for sharing this recipe!
This was so easy and looked like a million bucks! Not only that, but it was absolutely delicious! I loved the combination of the fresh mint and the fresh dill - I didn't think I was going to like it, but it really works! We served this with a pork roast. We spread it on a platter and put the pork roast on top, then sprinkled it with the left over chopped herbs. It was really a sight (and taste) to behold :-)
This rice was absolutely incredible!!!!!! DELICIOUS!!!!! I HIGHLY reccommend it!!!! Not too oily at all as the eggplant ended up absorbing most of it. It made such a gorgeous presentation on a large platter with fresh chopped parsley sprinkled on top. It really impressed my guests!!!!!