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Ruz w Bazilla – Rice & Peas

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If you’re looking for the simplest most flavourful dish to enjoy on a busy day, this one is for you!

It’s a one-pot dish made of rice and peas (Ruz w Bazilla).

Topped off with a vegan cucumber & mint yoghurt, and a drizzle of sriracha. Garnished with toasted pine nuts/sunflower seeds for a nutty flavour to balance out the dish.

It’s traditionally cooked with meat – ground beef. But my mom always cooked and served it on the side. Not intentionally, but it was always a great option for a meatless meal.

Meat Alternatives

Because I grew up eating it meatless most of the time, I didn’t really feel the need to veganize the meat for this recipe. You can use vegan ground beef – cooked in the same pot, before adding the peas; or use leftover baked crumbled tofu to sub in for the meat.

This dish is great to meal prep for a few days, or double up the recipe and have lunch ready for the week!

Store the vegan yoghurt in a separate air-tight container for up to 5 days in the fridge. Heat up the Ruz w Bazilla for a minute in the microwave (if available), and drizzle with yoghurt and sriracha for the quickest most delicious meal!

Hope you give this recipe a try. I’m sure you will enjoy it! If you do, I would love to see your recreation and learn how it went. Leave me a comment here and tag me on Instagram/Facebook/Pinterest/TikTok @demeals.ca #demeals

Ruz w Bazilla - Rice & Peas
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Ruz w Bazilla – Rice & Peas

Recipe by Waseem HijaziCourse: Lunch, EntréeCuisine: Mediterranean, Vegan Lunch, Quick MealsDifficulty: Easy, One-Pot
Servings

6

servings
Prep time

15

minutes
Cooking time

30

minutes

Ingredients

  • For The Pot

  • 1 1/2 cup long grain white rice

  • 1 sweet onion – finely diced

  • 1 cup frozen peas

  • 3 cups water

  • Spices

  • 1 tsp allspice

  • 1/2 tsp ground turmeric

  • 1/2 tsp curry powder

  • 1/2 tsp garlic powder

  • 3/4 tsp white pepper

  • 1/2 tsp salt – adjust to taste

  • Vegan Cucumber & Mint Yoghurt

  • 1 1/2 cup dairy-free plain yoghurt

  • 1 english cucumber – finely diced

  • finely chopped mint – as desired

  • 1 tsp garlic powder

  • salt & pepper – as desired

  • water to thin down

  • The Rest

  • 1 tbsp neutral/vegetable oil

  • 1 tsp extra virgin olive oil

  • 1/8 cup sunflower seeds

  • sriracha – optional

Directions

  • Rinse the rice until water runs clear. Soak in warm water for 10-15 minutes.
  • Sauté the onion in a medium pot with the vegetable oil for 5 minutes.
  • Add in the peas and give it a stir. Add in the spices (except salt) and stir again to cook for 5 minutes.
  • Add the rice, water, and salt. Stir and bring to a boil. Cook for about 20 minutes.
  • Prepare the vegan yoghurt in a bowl. Combine the ingredients, adding water gradually until you get desired consistency.
  • In a small pan, fry up the sunflower seeds (or pine nuts), with the olive oil. Add dried mint.
  • Fluff the Ruz w Bazilla in the pot and set aside for a of couple minutes.

    Plate up!
    Enjoy your #demeal!

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