Thiéboudienne Vegetarian Style

Ingredients

• 2 cups Jasmine Rice
• 2 large Carrots
• 1 large Eggplant
• 1 cup Okra
• 1/4 head Cabbage
• 1/4 cup Tomato Paste
• 1 large Onion
• 4 cloves Garlic
• 1/2 Scotch Bonnet Pepper
• 6 cups Vegetable Broth
• 3 tbsp Palm Oil
• 2 tbsp Lime Juice
• 1 tsp Salt
• 1/2 tsp Black Pepper

Instructions

1. 1Wash the 2 cups of Jasmine Rice thoroughly under cold running water until the water runs clear, then set it aside to drain.
2. 2Prepare the vegetables: peel and cut the 2 large Carrots into 1-inch chunks. Cut the 1 large Eggplant into 1-inch cubes. Trim the ends off the 1 cup of Okra. Cut the 1/4 head of Cabbage into 1-inch pieces. Peel and finely chop the 1 large Onion. Mince the 4 cloves of Garlic.
3. 3Heat the 3 tablespoons of Palm Oil in a large heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C). Add the chopped Onion and minced Garlic and cook, stirring frequently, for 5-7 minutes, or until the onion is softened and translucent.
4. 4Stir in the 1/4 cup of Tomato Paste and cook, stirring constantly, for 2 minutes until it darkens slightly in color.
5. 5Pour in the 6 cups of Vegetable Broth. Add the 1/2 Scotch Bonnet Pepper (whole, or pierced for more heat), the 1-inch chunks of Carrot, the 1-inch cubes of Eggplant, the trimmed Okra, and the 1-inch pieces of Cabbage. Add the 1 teaspoon of Salt and the 1/2 teaspoon of Black Pepper. Bring the mixture to a rolling boil, then reduce the heat to low, cover the pot, and simmer for 40-50 minutes, or until the vegetables are tender when pierced with a fork.
6. 6Add the drained 2 cups of Jasmine Rice to the pot, ensuring it is submerged in the broth. Cover the pot tightly and continue to cook over low heat for 20-25 minutes, or until the rice is fully cooked and has absorbed most of the liquid. Do not stir during this time.
7. 7Remove the pot from the heat and let it stand, covered, for 5 minutes. Fluff the rice gently with a fork. Serve hot, with a squeeze of the 2 tablespoons of Lime Juice over each portion.

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