Spanish-Style Vegetable Rice with White Grilling Cheese
A flavorful and satisfying vegetarian meal featuring turmeric-spiced risotto rice, roasted aubergine, snap peas, and golden-brown slices of savory grilling cheese. The dish is finished with a touch of fresh lemon for brightness.
Ingredients
- 10.1 oz Arborio Rice (Listed as "Risottorijst" in the source, approximately 285g)
- 7.1 oz White Grilling Cheese (Similar to Halloumi; listed as "Witte grillkaas" in the source, approximately 200g)
- 2 cloves Garlic
- 2 small Onion
- 2 small Tomato
- 1 small Eggplant (Aubergine)
- 7.1 oz Snap Peas (Listed as "Snijbonen" in the source, approximately 200g; could also be green beans.)
- 0.5 whole Lemon (Cut into wedges for serving)
- 0.18 oz Parsley (Listed as "Verse bladpeterselie" in the source, approximately 5g; about 1/4 cup chopped)
- 1 tsp BBQ Rub (Spice blend provided)
- 0.5 tsp Turmeric (Listed as "Gemalen kurkuma" in the source)
- 4 cups Vegetable Broth (Listed as "Groentenbouillon" in the source, approximately 950ml. Prepare 2 cups per person.)
- 2 tbsp Olive Oil
- 1 pinch Salt (To taste)
- 1 pinch Black Pepper (To taste)
Instructions
- Prepare 2 cups of vegetable broth per person (4 cups total). Press or finely mince the garlic. Peel and dice the onions. Dice the eggplant into 0.5-inch cubes. Remove the stems from the snap peas and cut them into smaller pieces. Dice the tomatoes and chop the parsley.
- Heat 1 tbsp of olive oil per person (2 tbsp total) in a large Dutch oven or heavy-bottomed pan with a lid over medium heat. Add the onion, garlic, eggplant, BBQ rub, and turmeric. Sauté for 3-5 minutes, ensuring the spices coat the vegetables evenly. Be careful as turmeric can stain surfaces easily. Stir continuously.
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