Ingredients
Units
Scale
- 2 Tbsp ground turmeric
- 1 Tbsp + 1 tsp olive oil
- 1 white onion, diced
- 4 cups vegetable broth
- 2 cups cherry tomatoes
- 1/2 tsp salt
- 2 cups small mushrooms, sliced (I used crimini)
- juice from 1/2 lemon
- 1/2 tsp fresh ground black pepper
- 2 cups cooked black/imperial rice
- 1 cup chopped fresh cilantro
- limes, for squeezing over cilantro
Instructions
- Preheat the oven to 400 F.
- In a saucepan over medium heat, combine the ground turmeric and 1 Tbsp olive oil. Whisk continuously as is bubbles, for one minute, before adding the onion. Again, cook for two minutes before adding the vegetable broth. Bring to a simmer, and cook for about 10 minutes while you finish the rest of the recipe.
- Toss the cherry tomatoes with 1 tsp olive oil, and 1/2 tsp salt. Spread evenly on a baking sheet and cook for 10 minutes, or until wrinkled and browning. Remove when done.
- Meanwhile, heat a nonstick skillet over medium high heat. Add the mushrooms, laying flat as much as possible, and do not stir for at least 3 minutes. Check after three minutes to see if the bottoms are golden-brown — if not, cook until they are. If they are, turn the heat down to medium and continue cooking, stirring occasionally, for another five minutes. Remove from heat when done.
- When the broth has simmered for 10 minutes, remove from heat and add the lemon juice and black pepper. Taste, and add salt if needed (will depend on your broth).
- To assemble, place a large scoop of black rice in a bowl, ladle a generous serving of broth over, and then add mushrooms, tomatoes, cilantro, and a squeeze of lime.