Israeli roasted vegetable rice
1 Step Rinse and sort the rice for a minute in the colander with cold water. Pour the rice into a medium mixing bowl and cover it with 2 inches (5 cm) of cold
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Ingredients
- White basmati rice 2 Cup
- Eggplant, sliced into 1-inch (2.5 cm) cubes 16 ounce
- Carrots, scrubbed and diced into small pieces 2 Pcs.
- Chickpeas, cooked or canned and drained 1 ¾ Cup
- Dead sea Salt 1.5 Tsp
- Turmeric 2.5 Tsp
- Ground Cumin 1/2 Tsp
- Black pepper 1/8 Tsp
- Cayenne pepper (optional) 1/8 Tsp
- Cilantro, chopped (parsley can be subbed) 1/2 Cup
- Pine nuts (optional) 1/4 Cup
- Israeli Olive oil 6 Tbsp
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