1h 10mVegetable Thieboudienne-Style Rice
Fish-free vegan Senegalese-style tomato rice with long-grain white rice, carrots, sweet potato, eggplant, and shredded cabbage.
- Cuisine
- Senegalese
- Rating
- 4 stars from 1 rating
- Energy
- 477 calories per serving
- Protein
- 8.9 g per serving
- Carbs
- 88.5 g per serving
- Fat
- 9.7 g per serving
- Sodium
- 846 mg per serving
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Cook this recipe
- water-3 cups
- long-grain white rice-2 cups
- fresh parsley, chopped-0.5 cups
- tomato paste-1 can
- canned diced tomatoes, undrained-1 can
- carrots-12 ounces
- sweet potato, peeled and cut into 1-inch chunks-12 oz
- bay leaves-2 each
- shredded green cabbage-1 bag
- garlic-1 ounce
- eggplant, cut into 1-inch pieces-1 each
- vegetable oil-0.25 cups
- kosher salt-2 tsp
- dried thyme-1 tsp
- ground black pepper-1 tsp
- cayenne pepper-0.25 tsp
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.
Cut the sweet potato, carrots, and eggplant on a stable cutting board to prevent slipping.
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.
Stir carefully as the tomato paste cooks in hot oil to reduce splatter.
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.
Add tomatoes and water carefully to the hot pot to minimize splashing.
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.
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.
Lift the lid away from your face and hands because trapped steam can burn.
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.
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.
Open the covered pot away from your face to avoid steam burns.
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