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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.

Pilaf For The Gods

Ingredients (use vegan versions):

* 1 cup cooked long grain brown rice
* 1/2 cup chopped cashews
* 1 can of corn
* 1 can of peas
* 1/2 red onion chopped
* 2 medium size garlic cloves finely sliced
* 1 teaspoon allspice
* 1 tablespoon oil
* salt and pepper to taste
* red cabbage leaves (for decoration)

Directions:

In a 2 quart pan, heat peas and corn with a little water and the allspice.

In a skillet, heat oil and stir fry the garlic, onions and cashews until
onions are tender and the cashews are lightly browned.
(*caution- do not over cook the cashews) Reduce heat
slightly, drain water from the peas and corn and add to the
skillet along with the cooked rice. Mix until well covered, add salt and pepper to
taste.

Serving dish:

Create a bed of red cabbage on a serving dish and add the
rice mixture. Serve.

(*Note: Alternate recipe- let pilaf cool and add
pinapple chunks. Let set in the fridge for at least an hour
and serve. Surprisingly yummy, but definately not a taste
for everyone.)

This colorful recipe is delicious to the eyes as well as
the taste buds.

Serves: 2 – 3

Preparation time: 30 min

Mexican Rice

Ingredients (use vegan versions):

* 2 cup cooked rice
* 1 cup cooked fresh corn or canned corn
* 3 sliced green onions
* 1/2 green pepper, diced
* 2 small tomatoes, diced
* 1 teaspoon each turmeric
* 1 teaspoon garlic powder
* 1/2 teaspoon cumin
* 1/2 teaspoon coriander
* 2 teaspoon paprika
* tiny dash of chili flakes and cayenne pepper
* 1/4 cup ketchup
* salt to taste

Directions:

1. Heat oil in a wok-style pan
with the spices except salt

2. Add the onions and the green
peppers and saut� 1-2 minutes
over med-high heat.

3. Add corn and tomatoes and
keep saut�ing until tomatoes
release their juices.

4. Add ketchup and stir until
mixed.

5. Add rice and stir until heated
thoroughly. Salt to taste.

Variation:
Add 1/2 can black or
kidney beans in step 5 to make it
a main dish.

Serves: 3 – 4

Preparation time: 30 min

Easy Curry Rice

Ingredients (use vegan versions):

* 1 green pepper, diced
* 1 small onion, diced
* 1-2 tablespoon curry powder, add to your taste
* Salt & pepper to taste

Directions:

In a rice cooker, add 2 cups rice and about 4 cups water (or whatever your
cooker calls
for). Add in the rest of the ingredients and mix. Cover and let the
cooker do the rest.
Mix one last time with a fork and serve.

I like to sprinkle some lemon on top.

This is very fast and full of flavor.

Serves: 4

Preparation time: 20 min

Exotic and Fruity Wild Rice

Ingredients (use vegan versions):

* 1 cup uncooked brown rice
* 1 cup uncooked wild rice
* 2 tablespoon vegetable oil
* 1 cup chopped red onion
* 2 Granny Smith Apples – peeled, cored, chopped
* 1/2 cup dried currants
* 1/2 cup fresh squeezed orange juice
* 2 finely chopped green onions (white and light green parts)
* cinnamon
* nutmeg
* 1/4 cup chopped pecans

Directions:

Cook the brown and wild rice together in a rice cooker or
according to package directions.

In a large skillet, saute the onion in vegetable oil
until golden (6-7 minutes). Add apple and cook for
additional 5 minutes.

Stir cooked rice into skillet and add scallions, currents,
orange juice, a pinch of cinnamon and a pinch of nutmeg.
Stir and cook for another 5 minutes. Stir in pecans and
serve.

Serves: 4 – 5

Preparation time: 60 min

Basmati Tomato and Leek Rice

Ingredients (use vegan versions):

* 1/2 cup basmati rice
* 1 quirt stewed tomatoes
* 1 10 fl oz can of mushrooms
* 4 cups cleaned chopped leek
* 2 diced stalks celery
* 2 tablespoon olive oil
* 1 teaspoon salt
* 1 teaspoon black pepper
* 1 tablespoon crushed garlic
* 1/2 teaspoon tarragon
* 1/2 teaspoon rosemary
* 1/2 teaspoon oregano
* 1/2 teaspoon curry
* 1 cup white vegan wine (oppositional)

Directions:

On med. heat add all ingredients to a
large pot, cover with a lid and bring to
a low boil. After 10 min uncover.
Stirring occasionally for the remaining
20 mins.

Serves: 4

Preparation time: 30 min

Peanut Rice Stuffed Green Peppers

Ingredients (use vegan versions):

* 6 large green peppers, cleaned and parboiled 10 minutes, drained
* 1/2 cup peanut butter
* 1/2 cup vegetable water (from cooking vegetables)
* 1/4 cup minced onion
* 1 teaspoon sage or poultry seasoning
* 1 teaspoon salt, or to taste
* 2 cup cooked brown rice
* Tomato Sauce:
* 2 cup tomatoes, 1/4 cup chopped onion, 1/2 teaspoon salt
* 1 tablespoon sweetener of choice, 1 teaspoon crushed sweet bazil
* 1 tablespoon flour, 1/2 cup water

Directions:

Clean peppers, parboil 10 minutes; drain. Blend peanut
butter with water to make thin paste. Combine with
remaining ingredients. Stuff peppers with mixture; bake at
350 degrees for 20 minutes. Makes six stuffed pepper
servings.

This may be baked in a Pam sprayed casserole instead of
used to stuff the peppers, if so desired. It is delicious
either way. Bake at 400 degrees for 20-30 minutes. Makes
4 servings.

Serves: 6

Preparation time: 1 hour

Marinas 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

Baked Rice and Soy Risotto

Ingredients (use vegan versions):

* 3-5 garlic cloves
* curry
* herbs – upon your taste
* 1 cup rice
* 3 cups vegan broth (hot)
* 2 cups soy ‘mincemeat’ or soy cubes
* salt
* olive oil

Directions:

Wash the rice, put in a bowl, cover with water
and leave for soaking. Meanwhile, put the soy cubes
in a separate bowl and pour over it hot veg
broth, cover, leave for 5-10 min (the bigger the
soy cubes are, the longer it must soak). Chop the
garlic. Heat the olive oil in a pan and put on it
garlic, curry and herbs – fry a bit for the
flavor developing. Squeeze the soy cubes as dry
as you can, but reserve all the liquid, and add
the squeezed soy to the pan and fry for a while.
It will be delicious if the soy will be a little
golden brown. Now add the rice (without water)
and fry stirring until some rice absorb the oil
and look a bit translucent. Mix well and and the
soy soaking broth, salt and cook until the
liquid is absorbed. At this moment you can add
some broccoli, paprika , tomatoes or mushrooms
if you want to make this dish more rich in taste
and color. Serve hot!

Serves: 2 – 3

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

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