Lithuanian Yellow Rice with Vegetables

Ingredients

In the original Peruvian Arroz Amarillo, the dish is typically made with Peruvian yellow chili paste, which gives it a distinct spicy flavor. However, in this Lithuanian adaptation, we have replaced the Peruvian yellow chili paste with a blend of turmeric and saffron to achieve the vibrant yellow color without the spiciness. Additionally, we have incorporated traditional Lithuanian vegetables like carrots, peas, and bell peppers to add a touch of freshness and enhance the flavors. We alse have the original recipe for Arroz amarillo, so you can check it out.

• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 teaspoon turmeric 1 teaspoon turmeric
• A pinch of saffron threads A pinch of saffron threads
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 carrot, diced 1 carrot, diced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 cup (150g) frozen peas 1 cup (150g) frozen peas
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 60g, 5g
• Protein: 6g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Rinse the rice under cold water until the water runs clear. Drain well.
2. 2.
   In a small bowl, combine the turmeric and saffron threads with a splash of hot water. Let it steep for 5 minutes.
3. 3.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn translucent.
4. 4.
   Add the diced carrot, bell pepper, and frozen peas to the pot. Cook for 5 minutes, stirring occasionally.
5. 5.
   Add the rice to the pot and stir well to coat it with the vegetable mixture.
6. 6.
   Pour in the vegetable broth and the turmeric-saffron mixture. Season with salt and pepper to taste.
7. 7.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the rice simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
8. 8.
   Remove the pot from the heat and let it sit, covered, for an additional 5 minutes to allow the flavors to meld.
9. 9.
   Fluff the rice with a fork before serving. Adjust the seasoning if needed.

Treat your ingredients with care...

• Turmeric — Be careful while handling turmeric as it can stain surfaces and clothing. Use a cutting board that is easy to clean and wear an apron to protect your clothes.
• Saffron threads — To extract the maximum flavor and color from saffron threads, soak them in a small amount of hot water before adding them to the dish.

Tips & Tricks

• For added flavor, you can sauté the rice in the vegetable oil for a couple of minutes before adding the vegetables.
• Feel free to customize the vegetable mix according to your preference. You can add corn, green beans, or any other vegetables you enjoy.
• To make the dish more substantial, you can add cooked chickpeas or tofu cubes to the rice during the last few minutes of cooking.

Serving advice

Serve the Lithuanian Yellow Rice with Vegetables as a main course accompanied by a fresh green salad or a side of pickled vegetables. It can also be served as a side dish alongside grilled meats or fish.

Presentation advice

Garnish the dish with a sprinkle of fresh parsley or cilantro leaves to add a pop of color. Serve it in a vibrant serving dish to highlight the beautiful yellow hue of the rice.