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Filipino Fried Rice

Ingredients (use vegan versions):

* Garlic Lovers Philippino Fried rice
* 5 Cloves of garlic
* 3 tablespoon of Olive Oil
* Salt to taste
* Pepper to taste

Directions:

Boil rice in a large pot in 3 litres of boiling water.
Once rice is cooked till tender drain the rice very well
and spread it onto a lined large baking tray and pop it
into the fridge for over night or till the water has
evapurated from the rice.

Chop, crush, or slice the garlic…it doesn’t matter how it is cut,
and fry it in the oil with the salt until golden brown (if
the salt is added while frying the garlic, it gives an
equal flavour).

Add the rice and keep mixing till the rice is heated all
the way through. Add pepper if you like.

Best served with a vegetable stir fry.

Serves: 4

Preparation time: 10 min

Wild Rice

Ingredients (use vegan versions):

* 1 cup Wild Rice
* 1/2 cup instant brown rice
* 1 green pepper, chopped
* 1 medium yellow onion, chopped
* 3 stalks celery, chopped
* 2 cloves garlic, crushed
* salt & pepper to taste

Directions:

Saute green pepper, onion, celery, & garlic to until onion
softens. Mix with wild rice and brown rice. Add 1/2 cup
water and bake in 9 x 12 pan for 45 minutes.

Serves: 6

Preparation time: 1 hour

Vegetable Mushroom Pilaf

Ingredients (use vegan versions):

* 1-2 cups of rice
* 1 small can of mushrooms
* 1 carrot
* 1 red pepper
* 1 potato
* 1 onion
* 1 large tomato
* spices (salt, pepper, paprika etc.)
* parsley
* vegetable broth or water
* oil

Directions:

1. Saute the onion until soften, then
add the carrots (sliced or shredded),
the red pepper (sliced) and the
mushrooms and saute for a few more
minutes. In this time cut the tomato in
cubes and add this too. Let simmer for
just a few minutes and mix.

2. Pour the vegetable broth in the pot,
add the rice and the potato (cut in
cubes), season with salt, paprika,
pepper or other spices and let simmer
like this until the rice is cooked. If
you have enough time u can actually use
a clay or heavy pot and put it in the
oven until it is done, this way it will
be more tasty but it takes a lot more
time too.

3. When it�s done put in some parsley
and let rest for 5 - 10 minutes then
serve.

Serves: 4

Preparation time: 1 hour

Glutinous Rice Balls

Ingredients (use vegan versions):

* 1 cup red bean paste (can buy this in cans or i can post recipe)
* 2 cups glutinous rice powder (look in asian markets for this)
* 5 Tabl. vegan sugar
* 2/3 cup water
* 1 cup sesame seeds
* 6 cups oil for frying.

Directions:

Divide red bean paste into 16 portions to form the filling.

Mix ingredients the next three ingredients into a smooth dough.
Lightly oil table top and place on table and knead until smooth. Roll
into a long rol and cut into 16 pieces.

Flatten each piece of dough into a 2-inch wide circle. Place a
portion of filling in middle and gather edges of skin to enclose
filling. Pinch to seal. (make sure you do a good job here becase if
they are open or come open during frying it is messy (the oil
splatters more)) Roll each filled skin into a ball and dip in water.
Coat outside with sesame seeds.

Heat oil for deep-frying. Deep fry balls over medium heat for 5
minutes until expanded and golden. remove drain and serve.

Barley Pilaf

Ingredients (use vegan versions):

* 3 cup stock (plus more for ’sauteing’ the vegs)
* 1 cup pearled barley
* 3 scallions, chopped
* 1 celery stalk, chopped
* 1/2 pound mushrooms, sliced
* 1/2 teaspoon salt (may be omitted or reduced)
* 1/4 teaspoon pepper

Directions:

1. In a medium saucepan, heat the stock to boiling over high heat. Add the
barley, reduce heat to a simmer, cover and cook until tender, about 50 minutes.
Drain and place in a large bowl.

2. In a medium skillet, heat a few tbs. of stock over medium heat. Add the
scallion and celery and cook until the celery is crisp-tender, 5-6 minutes.
Add the mushrooms, salt and pepper and cook unitl the vegetables are soft and
most of the liquid from the mushrooms has evaporated, about 5 minutes.

3. Stir the cooked vegetables into the barley. Mix well. Serve hot or cold.

Serves: 5

Khao Phat - Thai Fried Rice

Ingredients (use vegan versions):

* 3 cups cooked rice
* 1/4 cup diced baby corn
* 1/2 cup diced pineapple
* 1/4 cup diced tomato
* 1/2 cup boiled red kidney beans
* 1 tablespoon coarsly chopped garlic
* 1/4 cup diced long beans
* 1tbsp soy sauce
* 3 tablespoon vegetable oil
* 1/2 teaspoon salt
* 5 green chillies sliced into pieces

Directions:

Heat the oil in a wok, and when hot, fry the garlic until
fragrant.Then add the kidney beans,baby corn, long beans
and rice and stir fry until the rice is throughly mixed up with the
vegetables. Then add the tomato and pineapple.

Season to taste with soy sauce, salt and green chillies. Stir
throughly, dip onto plates, and serve with spring onions and
sliced cucumber.

Serves: 6

Preparation time: 15 min

Meatless Fried Rice

Ingredients (use vegan versions):

* 2 cups dry rice
* soy sauce to taste
* teaspoon ginger (from jar available in supermarket)
* teaspoon garlic (as for previous)
* any combination of available veggies including carrots, diagonally sliced
* tinned or fresh corn
* snow peas
* parboiled broccoli, sliced
* ditto cauliflower, sliced
* shallots, sliced
* onions either diced, in rings or quarters
* sliced mushrooms
* sliced tomatoes
* capsicum, sliced
* tinned waterchestnuts, either sliced or whole (if the latter, small ones go further)
* anything else which you enjoy eating, including peas, either fresh or frozen and part cooked

Directions:

If you like the texture of fried veggies, fry onions and mushrooms;
otherwise just add to rice shortly before it has finished cooking.
Adjust time of addition to suit your requirements for crunchy versus
cooked veggies. Use any type of rice.

Serves: 6

Preparation time: 30 min

Basmati and Wild Rice Pilaf

Ingredients (use vegan versions):

* 6 cups water
* 1/2 cup wild rice, rinsed and drained
* 1 tablespoon extra virgin olive oil
* 1 cup chopped onion
* 1 med. fennel bulb, quartered lengthwise, cored and chopped
* 1 teaspoon ground fennel
* 1 garlic clove minced
* 1/4 cup dry vegan white wine
* 1 cup basmati rice, rinsed well and drained
* 1 teaspoon lemon pepper, or to taste
* 2 tablespoons chopped parsley
* 3 tablespoons toasted pine nuts

Directions:

Bring 1 quart water to a boil and add the wild rice. Lower heat to a gentle boil, cover
and cook 30 to 35 minutes. Remove from heat and set aside. Heat the oil in a large
skillet. Add onion and saute over medium heat until tender. Add the fresh fennel, ground
fennel, garlic, vegan wine and cook over medium heat for about 5 minutes, until pan is nearly
dry. Bring remaing 2 cups water to a boil. Meanwhile add the basmati rice to the
skillet and saute for 5 minutes stirring as needed. Cover the skillet and lower the heat.
Cook over low heat for about 20 minutes, until the rice is tender. Turn off the heat.
Gently mix the wild rice into the basmati-onion mixture along with the pine nuts and
parsley. Add the lemon pepper to taste. Serve immediately or hold in a warm oven until
ready to serve.

Serves: 5

Preparation time: 45 min

Baked Lemon and Spice Basmati Rice

Ingredients (use vegan versions):

* Take 2 mugs full of enriched long-grain Dehradun basmati rice.
* Take 3 table spoons of olive,coconut or corn oil.
* Take 2 tea-spoons of salt, 8-10 whole cloves,a pinch of saffron,
* 1/2 a tablespoon of cummin(zeera) seeds,1teaspoon each of curry powder
* and Garam Masala and cinnamon sticks..

Directions:

The portion recommendations are for more than 3 people!

The cooking process: Prior to cooking, keep the rice portion well
soaked in a mixture of warm water, 1/4 glass of vegan white wine and some
lemon juice for at least 2 hrs. Then drain the liquid stuff and
prepare to fry the rice. Take a pan and fill it with amount of oil
prescribed above. Put the rice in the pan and fry it for the next 6
minutes.Then add the rest of the ingredients along with some
vegan wine,fresh lemon pealed, finely chopped green peppars and
coriander(dhania leaves) and keep on frying for another 5 minutes.
If you want you can also fry chopped cashews and almonds along with
rest of the stuff for some added richness in the taste.

Meanwhile, keep the oven hot at 350-400 degrees. In a deep dish
casserole transfer the fried rice along with almost 3.5 cups of hot
water. Cover the casserole with an aluminum foil and bake it in the
owen for 30-40 mnts. In order to check if the rice are done, you can
uncover the foil and check if all the water has dried . Present the
rice in an oval platter with fresh coriander and ginger sprinkled on
the top.

This dish can be relished with a host of curried or roasted or spicy
vegetables.

Yummy Rice

Ingredients (use vegan versions):

* 1 cup plus a bit water
* 1/2 cup white rice
* 1 clove garlic minced
* 1/4 cup onion chopped
* some basil
* some oregano
* two sun-dried tomato halves (not packed in oil)

Directions:

Spray a medium saucepan with a non-stick spray,
saute garlic and onion until soft. Add the rice,
stir until mixed. Add the water, spices and the
sun-dried tomato, cover and cook for 20 minutes.
Take off heat and let sit for 5 minutes. Enjoy.

I made this because I had no groceries in the
house… I didn’t measure anything except the
water and rice… I hope it turns out as well for
you as it did for me.

Preparation time: 5 min

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