Tumbleweed Rice Recipe

Name: Tumbleweed Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tablespoons Extra Virgin Olive Oil, Divided; 2 cups White Rice; 1/2 cups Carrot, Peeled, Diced; 1/2 cups Celery, Diced; 1/2 cups Red Onion, Diced; 1 Tablespoon Garlic, Minced; 3-1/2 cups Water; 2 Tablespoons Lime Juice, Freshly Squeezed; 1/8 teaspoons Saffron; 2 leaves Bay; 1/3 cups Cilantro, Chopped

Servings: persons

3 Tablespoons Extra Virgin Olive Oil, Divided
2 cups White Rice
1/2 cups Carrot, Peeled, Diced
1/2 cups Celery, Diced
1/2 cups Red Onion, Diced
1 Tablespoon Garlic, Minced
3-1/2 cups Water
2 Tablespoons Lime Juice, Freshly Squeezed
1/8 teaspoons Saffron
2 leaves Bay
1/3 cups Cilantro, Chopped

1
Heat 2 tablespoons of the oil over medium heat. Add the rice and cook for 3-4 minutes, stirring occasionally, until the grains are opaque. Stir in the carrots, celery, onion and remaining oil. Cook for an additional 3-4 minutes.
2
Stir in the garlic and cook for 1 minute more. Add the water, lime juice, saffron and bay leaves and bring to a boil. Reduce heat to low and cover. Cook for 20 minutes. Finished rice will be fluffy and fragrant.
3
Give the rice a stir before serving as the vegetables may have settled out. Remove the bay leaves, top with cilantro and serve immediately.
4
Recipe adapted from Santa Fe School Of Cooking: Flavors Of The Southwest.

474

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 Tablespoons Extra Virgin Olive Oil, Divided, 2 cups White Rice, 1/2 cups Carrot, Peeled, Diced, 1/2 cups Celery, Diced, and more.

Yes, Tumbleweed Rice falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tumbleweed Rice

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