Recipe by Rachel Dennehy
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!
Top Review by Catherine B.
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!
- 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
Directions See How It's Made
- 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.