Basmati Vegetable Rice

Serves 4 - 6

Basmati Vegetable Rice

Ingredients

• ½ cup extra-virgin olive oil   
• 3 cups basmati rice 
• 2 shallots, finely chopped 
• 3 cloves garlic, finely chopped 
• 1 tablespoon turmeric 
• 1 tablespoon ground allspice 
• 1 tablespoon ground coriander 
• 1 tablespoon sea salt 
• ½ teaspoon ground cardamom 
• ½ tablespoon ground cumin 
• ½ cup chopped  fresh  parsley 
• ½ cup chopped  fresh  cilantro 
• 1 tablespoon finely chopped fresh sage 
• 2 cups fresh or frozen baby peas 
• 2 medium carrots, peeled  and  diced 
• 3 plum tomatoes, diced 
• 1 stalk celery, chopped 
• 1 chile pepper, finely chopped (optional) 
• 1 quart low-sodium chicken or vegetable stock or water

Method

1. Heat ¾ cup olive oil in a large pot over medium-high heat. Stir in the rice to coat. Saute, stirring  constantly, until it begins to take on color, 3 to 5 minutes.  Remove from the heat and stir in the remaining 1/4 cup oil.
2.  Return the pot to medium-high heat, toss in the shallots and saute for 1 minute.  Stire in the spices and cook until fragrant, 30 seconds. Stir in the herbs, and saute for 1 minute more.  Add the vegetables, and saute, stirring occasionally, until softened, 3 to 5 minutes.
3. Carefully pour in ½ cup  stock; the liquid may spatter.  Pour in the remaining 3 ½ cups stock, bring to a boil, reduce the heat, cover and simmer until the liquid is absorbed, 12 to 15 minutes, stirring once.  Transfer to a platter and serve warm.