Today is recipe #5 of 6 for our Ethiopian Bayaynet! Keep in mind that not all Bayaynets are the same. It is just a collection of various sauces and sides, served on Injera. The sauces and sides that you get just depends on what the restaurant decides to cook on that given day. It’s a surprise every time!
I would say that most of the bayayents that I ate during religious fasting times had some kind of a rice side. This is the recipe that I learned from the ladies at my favorite restaurant.
There is a fair amount of oil in this recipe, but it wouldn’t really be Ethiopian rice without it. I’ve made it in a way that it is less oil than you would get in a restaurant in Ethiopia, but way more than you’d ever add to rice in an American dish. Like other recipes, if you don’t want to use that much oil, then go ahead and leave it out, or decrease it a bit–whichever you prefer. You want to make sure that you can enjoy what you make!
Ethiopian Atikilt Ruz (Vegetable Rice)
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- 2 cups Cabbage, chopped (about 6 oz)
- ¼ cup Water
- ¼ cup Vegetable Oil
- ½ lb Yellow Onions, diced (8 oz)
- 2 tsp Salt
- 1 TBSP Garlic, minced
- 1 Carrot, diced
- 1 cup Rice (I like to use Jasmine Rice)
- 2 cups Water
In a small pan, place the 2 cups of cut cabbage with a ¼ cup of water. Let it simmer for 15-20 minutes until the cabbage has softened.
While the cabbage is cooking, place the oil and onions in a 2-quart pot. Saute the onions for 20 minutes. Add the salt, garlic, carrots, cooked cabbage, water, and rice. Stir it well so that everything is mixed evenly.
Place a lid on the pot and bring it to a boil. Once it starts boiling, let it cook over low heat for 10 minutes. Remove the pan from the heat, and let it sit for 10 more minutes to steam–DON’T remove the lid!
After the 10 minutes of steaming, uncover the rice and fluff it with a fork. Atikilt Ruz is best with Injera, though it is also good all by itself in a bowl with a spoon. It can be served warm or cold.
I’ll go over making Injera in a few weeks so that we can create a full Bayaynet with all of the different sauces we’ve been making. However, if you are making this sauce before we go over the Injera, I would recommend either finding a local Ethiopian restaurant that you could buy some freshly-made Injera from, or check out this awesome youtube video with a very detailed, step-by-step on creating your own at home.
This particular recipe yields 4 ½ cups .
Amharic/English Translations for this Recipe:
- Bayaynet = an assortment of sauces/sides adorning a round platter of Injera
- Atikilt = Vegetable
- Ruz = Rice