Vegetable Turmeric Stir Fry
Colorful Vegetables Served on Persian Steamed Rice with Potato Crust
Stir fry medley of vegetables placed on Persian rice with crispy topping makes a hearty and deliciously rich flavored meal sure to satisfy any appetite.
People often find including vegetables in their daily diets to be a mundane task. However, when prepared in a turmeric, mushroom and onion base, any vegetable comes alive.
The recipe is perfect on its own or as a compliment to meat or fish. Tofu may easily be added to provide extra texture, as well as increase the protein content for vegetarians. When this savory side dish is served atop the specially prepared grain (with or without tofu), a delectable meal is created.
Ingredients:
- 2 tbsp olive oil
- 3 shitake mushrooms (chopped)
- 1 onion (diced)
- 3 large carrots (chopped)
- 3 large parsnips (chopped)
- 2 large heads of broccoli (chopped)
- ½ cup green beans (chopped)
- 1 bunch Swiss chard, kale or spinach torn into pieces
- 1tbsp turmeric
- 4-5 tbsp soy sauce or to taste
- 3 tbsp Mrs. Dash seasoning mix (garlic and herb flavor)
- 3-4 tbsp water
- 1 package 350g firm tofu (optional)
Cooking Method:
- Heat oil in bottom of a large a cooking pot on high heat.
- Add onion and stir. Reduce heat to medium. As onion browns, add chopped parsnips. Allow vegetables to brown slightly along with onion.
- Stir in turmeric. Add carrots, mushrooms and tofu (if protein is desired) to mixture. Fry 2 minutes.
- Add soy sauce and water. Mix in broccoli and green beans.
- Sprinkle Mrs. Dash over entire recipe and stir.
- Add greens and cover pot with lid.
- Cook 10-15 minutes or until done.
(Serves 4)
Persian Steamed Rice with Potato Crust:
Ingredients:
- 2 cups basmati rice (dry)
- 2 tbsp salted butter
- 2 tbsp oil (vegetable or olive)
- 1 or 2 potatoes (enough to cover the bottom of pot when sliced)
Cooking Method:
- Wash and drain rice. Add to pot with 6 cups of water and a few dashes of salt. Bring to boil. Turn down heat but continue boiling vigorously 1-2 minutes until rice is ½ cooked (barely turned from hard center but far away from fluffy cooked rice texture).
- Drain water and place ½ cooked rice on a plate.
- In pot, melt butter and oil on low heat. Lay sliced potatoes to cover bottom of pot.
- Put rice back into pot, mounding it gently towards center creating a peak. Drizzle a bit more oil on top of rice. Turn heat to medium high.
- As soon as rice is steaming, set heat to lowest possible setting.
- Wrap pot lid in tea towel and place on top of pot.
- Leave rice for an hour to steam.
- Remove from stove top and serve. Make sure to scrape crust from bottom of pot and place on top of cooked rice.
(Serves 4)
This recipe makes it deliciously easy to meet the recommended daily intake of vegetables. Everyday ingredients are transformed into scrumptious fare.
The copyright of the article Vegetable Turmeric Stir Fry in Dinner Recipes is owned by Sarah Mojtahedi. Permission to republish Vegetable Turmeric Stir Fry in print or online must be granted by the author in writing.
