Rice dish?!
What's your favorite vegan rice dish!?
Recipes, please!?Www@FoodAQ@Com
Recipes, please!?Www@FoodAQ@Com
Answers:
INDIAN RICE:
Serves: 4
Cooking time (approx!.): 8 minutes
Style: Maharashtrian
4 cups beaten rice flakes - thick variety (jaada poha)
2 tablespoons oil
1 teaspoon(s) mustard seeds
1 teaspoon(s) cumin seeds
2 green chilli(es) slit or chopped fine
1 sprig curry leaves
2 big onions sliced fine
? teaspoon(s) turmeric powder
4 tablespoons chopped fresh coriander
salt to taste
chopped fresh coriander to garnish
Wash the beaten rice in water thoroughly!. Drain and Keep aside!.
Heat the oil in a pan!. Toss in the mustard and cumin seeds!. Fry till they crackle!. Add the green chillies and curry leaves!. Add the onions and turmeric powder!. Stir-fry on medium / low level for about 4 minutes or till the onions are pinkish!. Add the chopped fresh coriander and stir-fry briefly till they wilt!.
Mix in the beaten rice and salt to taste!. Mix in a few tablespoons of water into the beaten rice!. Cover and cook on low level for about 4 minutes or till the water has been absorbed by the beaten rice softening it and the flavors are well blended!. Do not overcook the beaten rice as it tends to harden!. keep covered for a few minutes before serving!.
TIP:
Beaten rice is available in two varieties; thick and thin!.
Serve hot garnished with: chopped fresh coriander!.
http://www!.syvum!.com/cgi/online/serve!.cg!.!.!.
______________________________________!.!.!.
Cumin Rice with Eggplant and Peas
1 1/2 cups brown rice
1 medium eggplant, cut into 1/2-inch cubes
1 medium onion, diced
1 green, yellow, or red bell pepper, cut into 1/2-inch pieces
1 (15 oz!.) can diced tomatoes (fired roasted would be nice)
4 teaspoons ground cumin
1/2 teaspoon turmeric
1/4 teaspoon ground ginger
1/4 teaspoon cinnamon
1/2 teaspoon ground black pepper
1/8 teaspoon cayenne or red chilli pepper
1/4 cup chopped parsley
3 cups water
1 1/2 cups fresh or frozen (thawed) green peas
Preheat oven to 375 F!. Put the rice in a bowl and cover it with water!. Set it aside to soak while you cook the vegetables!.
Lightly spray a large non-stick skillet with oil or cooking spray!. Add the eggplant and onion, salt them lightly, and cook, covered, over medium-high heat, stirring often!. When the eggplant is soft but not mushy (about 5 minutes) add the peppers, tomatoes, seasonings, parsley, and more salt to taste!. Combine well!. Drain the water from the rice and add the rice to the pan along with 3 cups water!. Increase the heat to high and bring to a boil!.
When it reaches a boil, transfer it into a large baking dish!. (Madison suggests a large earthenware gratin dish, but I used a deep lasagna dish!.) Place a piece of parchment paper over the rice and then cover tightly with foil!. Bake until the rice is tender, about 50-55 minutes!. Stir in the peas and allow the dish to set for 5 minutes before serving!.
Makes 4-6 servings!. 1/6th of the recipe provides: 254 Calories (kcal); 2g Total Fat; (7% calories from fat); 8g Protein; 53g Carbohydrate; 0mg Cholesterol; 59mg Sodium; 6g Fiber
Suggested accompaniment: Asparagus is back in season, so I served this with a whole lot of simple roasted asparagus!. Preheat the oven to 400F!. Place trimmed asparagus in a large, oiled baking dish and sprinkle lightly with salt and pepper!. Roast, stirring every 5 minutes, for 10-15 minutes, until asparagus are just starting to brown!.
http://blog!.fatfreevegan!.com/2007/03/cum!.!.!.
_____________________________________
Italian Style Vegetarian Rice and Beans
INGREDIENTS:
1 14!.5 ounce can diced tomatoes with Italian herbs
1 14!.5 ounce can Great Northern or cannellini beans
2/3 cup instant rice
1/2 tsp Italian seasoning
fresh pepper to taste
PREPARATION:
Place all ingredients in medium saucepan!. Cook 3-4 minutes, covered, over medium-high heat!. Uncover pan and continue cooking 2-3 minutes, or until rice is tender!. Dish is slightly saucy when completely cooked!.
http://vegetarian!.about!.com/od/ricedishe!.!.!.
______________________________________!.!.!.
INGREDIENTS:
1 onion, diced
3 green onions (scallions), sliced
1 red bell pepper, diced
3 cloves garlic, minced
1 tbsp olive oil
1 1/3 cups arborio rice
1/4 tsp cayenne pepper
1/2 tsp red pepper flakes
2 1/2 cups vegetable broth
2/3 cup white wine
salt and pepper, to taste
PREPARATION:
Sautee the onion, green onions, bell pepper and garlic in olive oil until soft, about 3 to 5 minutes!. Add rice and cook for one more minute!.
Add red pepper and cayenne!. Begin to add vegetable broth, 1/2 cup at a time!.
Stir, and wait until most of the liquid has been absorbed before adding more!. Continue adding vegetable broth, and then the white wine 1/2 cup at a time!.
Season with salt and pepper!. Sprinkle with Parmesan cheese or a vegan cheese if desired!.
http://vegetarian!.about!.com/od/maindishe!.!.!.
_____________________________________
Spicy Red Pepper Risotto Recipe
INGREDIENTS:
1 cup rice
1 tbsp curry powder
3 1/2 cups vegetable broth
1/2 cup lentils
2 vegetarian bouillon cubes
1/2 tsp garlic powder
1/4 tsp pepper
1 onion, diced
PREPARATION:
Combine all the ingredients in a crock pot!. Cover and cook on low for 4 to 5 hours!.Www@FoodAQ@Com
Serves: 4
Cooking time (approx!.): 8 minutes
Style: Maharashtrian
4 cups beaten rice flakes - thick variety (jaada poha)
2 tablespoons oil
1 teaspoon(s) mustard seeds
1 teaspoon(s) cumin seeds
2 green chilli(es) slit or chopped fine
1 sprig curry leaves
2 big onions sliced fine
? teaspoon(s) turmeric powder
4 tablespoons chopped fresh coriander
salt to taste
chopped fresh coriander to garnish
Wash the beaten rice in water thoroughly!. Drain and Keep aside!.
Heat the oil in a pan!. Toss in the mustard and cumin seeds!. Fry till they crackle!. Add the green chillies and curry leaves!. Add the onions and turmeric powder!. Stir-fry on medium / low level for about 4 minutes or till the onions are pinkish!. Add the chopped fresh coriander and stir-fry briefly till they wilt!.
Mix in the beaten rice and salt to taste!. Mix in a few tablespoons of water into the beaten rice!. Cover and cook on low level for about 4 minutes or till the water has been absorbed by the beaten rice softening it and the flavors are well blended!. Do not overcook the beaten rice as it tends to harden!. keep covered for a few minutes before serving!.
TIP:
Beaten rice is available in two varieties; thick and thin!.
Serve hot garnished with: chopped fresh coriander!.
http://www!.syvum!.com/cgi/online/serve!.cg!.!.!.
______________________________________!.!.!.
Cumin Rice with Eggplant and Peas
1 1/2 cups brown rice
1 medium eggplant, cut into 1/2-inch cubes
1 medium onion, diced
1 green, yellow, or red bell pepper, cut into 1/2-inch pieces
1 (15 oz!.) can diced tomatoes (fired roasted would be nice)
4 teaspoons ground cumin
1/2 teaspoon turmeric
1/4 teaspoon ground ginger
1/4 teaspoon cinnamon
1/2 teaspoon ground black pepper
1/8 teaspoon cayenne or red chilli pepper
1/4 cup chopped parsley
3 cups water
1 1/2 cups fresh or frozen (thawed) green peas
Preheat oven to 375 F!. Put the rice in a bowl and cover it with water!. Set it aside to soak while you cook the vegetables!.
Lightly spray a large non-stick skillet with oil or cooking spray!. Add the eggplant and onion, salt them lightly, and cook, covered, over medium-high heat, stirring often!. When the eggplant is soft but not mushy (about 5 minutes) add the peppers, tomatoes, seasonings, parsley, and more salt to taste!. Combine well!. Drain the water from the rice and add the rice to the pan along with 3 cups water!. Increase the heat to high and bring to a boil!.
When it reaches a boil, transfer it into a large baking dish!. (Madison suggests a large earthenware gratin dish, but I used a deep lasagna dish!.) Place a piece of parchment paper over the rice and then cover tightly with foil!. Bake until the rice is tender, about 50-55 minutes!. Stir in the peas and allow the dish to set for 5 minutes before serving!.
Makes 4-6 servings!. 1/6th of the recipe provides: 254 Calories (kcal); 2g Total Fat; (7% calories from fat); 8g Protein; 53g Carbohydrate; 0mg Cholesterol; 59mg Sodium; 6g Fiber
Suggested accompaniment: Asparagus is back in season, so I served this with a whole lot of simple roasted asparagus!. Preheat the oven to 400F!. Place trimmed asparagus in a large, oiled baking dish and sprinkle lightly with salt and pepper!. Roast, stirring every 5 minutes, for 10-15 minutes, until asparagus are just starting to brown!.
http://blog!.fatfreevegan!.com/2007/03/cum!.!.!.
_____________________________________
Italian Style Vegetarian Rice and Beans
INGREDIENTS:
1 14!.5 ounce can diced tomatoes with Italian herbs
1 14!.5 ounce can Great Northern or cannellini beans
2/3 cup instant rice
1/2 tsp Italian seasoning
fresh pepper to taste
PREPARATION:
Place all ingredients in medium saucepan!. Cook 3-4 minutes, covered, over medium-high heat!. Uncover pan and continue cooking 2-3 minutes, or until rice is tender!. Dish is slightly saucy when completely cooked!.
http://vegetarian!.about!.com/od/ricedishe!.!.!.
______________________________________!.!.!.
INGREDIENTS:
1 onion, diced
3 green onions (scallions), sliced
1 red bell pepper, diced
3 cloves garlic, minced
1 tbsp olive oil
1 1/3 cups arborio rice
1/4 tsp cayenne pepper
1/2 tsp red pepper flakes
2 1/2 cups vegetable broth
2/3 cup white wine
salt and pepper, to taste
PREPARATION:
Sautee the onion, green onions, bell pepper and garlic in olive oil until soft, about 3 to 5 minutes!. Add rice and cook for one more minute!.
Add red pepper and cayenne!. Begin to add vegetable broth, 1/2 cup at a time!.
Stir, and wait until most of the liquid has been absorbed before adding more!. Continue adding vegetable broth, and then the white wine 1/2 cup at a time!.
Season with salt and pepper!. Sprinkle with Parmesan cheese or a vegan cheese if desired!.
http://vegetarian!.about!.com/od/maindishe!.!.!.
_____________________________________
Spicy Red Pepper Risotto Recipe
INGREDIENTS:
1 cup rice
1 tbsp curry powder
3 1/2 cups vegetable broth
1/2 cup lentils
2 vegetarian bouillon cubes
1/2 tsp garlic powder
1/4 tsp pepper
1 onion, diced
PREPARATION:
Combine all the ingredients in a crock pot!. Cover and cook on low for 4 to 5 hours!.Www@FoodAQ@Com
This rice dish, you can eat on its own!. So simple and flavoured!.
Brazilian Rice
This recipe is easy to make and can be made under half hour!.
4 tablespoons olive oil
1 medium-sized onion, thinly sliced (or 4 garlic cloves crushed)
12 oz!. [2 cups] long-grain rice, washed, soaked in cold water for 30 minutes and drained
2 tomatoes, blanched, peeled and chopped
1 teaspoon salt
1 1/4 pints [3 1/8 cups] boiling water
In a large saucepan, heat the oil over moderate heat!. Add the onion and fry, stirring constantly, for 5 to 7 minutes or until the onion is soft and translucent but not brown!. Add the rice and fry for 5 minutes, stirring constantly!.
Add the tomatoes and salt!. Cook for 2 minutes and then pour in the boiling water!.
Reduce the heat to low, cover the pan and simmer for 15 to 20 minutes, or until the rice is cooked and all the liquid has been absorbed!.
Turn the rice into a warmed serving dish and serve immediatelyWww@FoodAQ@Com
Brazilian Rice
This recipe is easy to make and can be made under half hour!.
4 tablespoons olive oil
1 medium-sized onion, thinly sliced (or 4 garlic cloves crushed)
12 oz!. [2 cups] long-grain rice, washed, soaked in cold water for 30 minutes and drained
2 tomatoes, blanched, peeled and chopped
1 teaspoon salt
1 1/4 pints [3 1/8 cups] boiling water
In a large saucepan, heat the oil over moderate heat!. Add the onion and fry, stirring constantly, for 5 to 7 minutes or until the onion is soft and translucent but not brown!. Add the rice and fry for 5 minutes, stirring constantly!.
Add the tomatoes and salt!. Cook for 2 minutes and then pour in the boiling water!.
Reduce the heat to low, cover the pan and simmer for 15 to 20 minutes, or until the rice is cooked and all the liquid has been absorbed!.
Turn the rice into a warmed serving dish and serve immediatelyWww@FoodAQ@Com
My easy rice is simply boiled rice and mixed veggies!.
Steam the veggies over the rice as it cooks!.
With the huge range of frozen veggie mixes, you can make it different every time!.
I have mine with an egg on top, but if that is a no for you, just skip it!.Www@FoodAQ@Com
Steam the veggies over the rice as it cooks!.
With the huge range of frozen veggie mixes, you can make it different every time!.
I have mine with an egg on top, but if that is a no for you, just skip it!.Www@FoodAQ@Com