Vegetable Thieboudienne-Style Rice

Cuisine

Senegalese

Servings

6

Total time

1 hr 10 min

Prep

20 min

Cook

50 min

Difficulty

hard

Ingredients

• 2 Cup long-grain white rice - 2 cups (14 ounces), 14 ounces by weight
• 3 Cup water - 3 cups (24 fluid ounces), 24 fluid ounces
• 0.25 Cup vegetable oil - 1/4 cup (2 fluid ounces), 2 fluid ounces
• 1 Can tomato paste - 1 can (6 ounces)
• 1 Can canned diced tomatoes, undrained - 1 can (14.5 ounces), undrained
• 12 Ounce Carrots, peeled and cut into 2-inch pieces - 12 ounces, Measure 12 ounces from a retail bag
• 12 Ounce sweet potato, peeled and cut into 1-inch chunks - 12 ounces (1 large), About 1 large sweet potato
• 1 Each eggplant, cut into 1-inch pieces - 1 eggplant (1 pound), cut into 1-inch pieces
• 1 Bag shredded green cabbage - 1 bag (10 ounces), shredded
• 1 Ounce Jarred minced garlic - 1 ounce, Measured from a standard retail jar
• 2 Each bay leaves - 2 (count)
• 1 Teaspoon dried thyme - 1 teaspoon (0.04 ounce), 0.04 ounce
• 0.5 Cup fresh parsley, chopped - 1/2 cup (0.5 ounce), 0.5 ounce total, divided as 1/4 cup in the broth and 1/4 cup for finishing
• 0.25 Teaspoon cayenne pepper - 1/4 teaspoon (0.02 ounce), 0.02 ounce
• 1 Teaspoon ground black pepper - 1 teaspoon (0.08 ounce), 0.08 ounce
• 2 Teaspoon kosher salt - 2 teaspoons (0.4 ounce), 0.4 ounce

Instructions

1. Rinse rice and prep vegetables

   1. *Rinse the rice* under cool water until the water runs mostly clear, then drain well. *Prep the vegetables* as listed and keep the carrots, sweet potato, eggplant, cabbage, and parsley separate.

2. Cook tomato paste

   2. Heat the vegetable oil in a large Dutch oven over medium heat. Add the tomato paste and cook, *stirring often*, for 4 to 5 minutes until it turns *dark brick red*.

3. Build tomato broth

   3. Stir in the jarred minced garlic and cook for *30 seconds* until fragrant. Add the diced tomatoes, water, bay leaves, dried thyme, cayenne pepper, black pepper, kosher salt, and 1/4 cup parsley, then *scrape the pot bottom* to loosen the tomato paste.

4. Simmer vegetables

   4. Add the carrots, sweet potato, and eggplant. Bring to a simmer, cover, and cook for *15 to 18 minutes* until the vegetables are *almost tender but not falling apart*.

5. Reserve vegetables and add rice

   5. Use a slotted spoon to *transfer the vegetables* to a plate, leaving the tomato broth in the pot. Stir the rinsed rice and shredded cabbage into the broth until the rice is *evenly coated and mostly submerged*.

6. Finish cooking rice

   6. Arrange the reserved vegetables on top of the rice. Cover, reduce the heat to low, and cook for *18 to 20 minutes* until the rice is *tender and the liquid is absorbed*.

7. Rest, fluff, and finish

   7. Turn off the heat and let the covered pot rest for *10 minutes*. Remove the bay leaves, *fluff the rice gently*, and top with the remaining 1/4 cup parsley before serving.