Vosges Tehri - Root Vegetable Turmeric Rice
A bridge between the Alsatian plain and the plains of the Ganges. The traditional Tehri reimagined with Alsatian terroir vegetables: parsnips, leeks and carrots.
30 min
Preparation
20 min
Cooking
5 min
Rest
4
Servings
Intermediate
Difficulty
Ingredients
- Basmati rice (washed and soaked 20 min): 300g
- Parsnips in 2 cm cubes: 2 medium
- Leek (white and tender green) thinly sliced: 1 large
- Carrots in rounds: 2
- Green peas (for colour and sweetness): 150g
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Caraway seeds (Kümmel): 1 teaspoon
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Cinnamon stick: 1
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Cloves: 3
- Fresh ginger, grated: 1 tablespoon
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Lakadong turmeric: 1 heaped teaspoon
- Salt and black pepper
- Neutral oil (or margarine): 2 tablespoons
- Hot water: 450 to 480ml
Instructions
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1
The Soft Base — In a large pan, heat the oil. Add the caraway, cinnamon and cloves. As soon as they release their aroma, add the leek. Soften over low heat until well melted (about 5 minutes). Add the ginger at the end.
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2
The Colouring of the Roots — Add the diced parsnips and carrots. Sprinkle in the turmeric, black pepper and salt. Stir well so every piece is a bright yellow. Cook for 3-4 minutes until the vegetables start to brown.
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3
The Rice Alliance — Drain the rice and add to the pan. Stir gently for 1 minute to glaze the rice in the spiced oil. Add the peas.
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4
The Steam Cooking — Pour in the hot water (the rice should be covered by about 1 cm of water). Bring to a boil, lower to minimum, cover tightly. Cook for 12 to 15 minutes without lifting the lid.
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5
The Rest — Turn off the heat and let it rest 5 more minutes with the lid on so the steam finishes relaxing the grains.
Tips
Caraway (Kümmel) replaces cumin for an authentic Alsatian touch. An excellent side for a curry or as a complete vegan main course.
Spices used
Find the spices from this recipe in our shop.
Lakadong Turmeric Powder
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Caraway Seeds
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Whole Cloves
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Whole Malabar black pepper
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