2 T Olive Oil

1 yellow onion, chopped

¼ cup roasted and dice red bell pepper

1 cup Doux South Drunken Tomatoes

2 cloves of garlic, minced

1 ½ tsp salt

¼ tsp ground turmeric

2 cups rice, preferably Arborio

3 cups vegetable stock

1 cup water

¼ cup fresh parsley, chopped

¼ cup fresh mint, chopped

½ cup radish, Hakurei (Tokyo) turnips

¼ cup diced baby carrot


  1. In a large pan, heat oil over medium high heat. Add onion and cook, stirring occasionally, until translucent, about 5 minutes.
  2. Add roasted peppers, tomatoes, and garlic and cook stirring occasionally for 2 minutes.
  3. Stir in the salt, turmeric and rice. Add the vegetable broth, water and bring to a boil. Once at a boil, reduce heat to medium low and add turnips, radish and carrots.
  4. Simmer for another additional 22 minutes covered, then remove from heat and let stand covered for approximately 10 minutes at which point, add mint, parsley and serve.