thebelovedtree
04-06-07, 05:37 PM
Persian Rice
Category: Main Dishes - Rice
Suitable for a: vegan diet
Ingredients:
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For Rice-
1 C brown Rice
1/4 C lentils
2 T Earth Balance or other vegan margarine
1 t curry powder (or to taste as brands vary)
1 bay leaf
1/2 t cinnamon
1 1/4 c vegetable broth*
1 c tomato juice
Vegetable mixture
2 T Earth Balance
2 T vegetable oil
3/4 t curry powder (or to taste)
few shakes of cinnamon
2 t sugar or other sweetener
1 1/2 cups thinly sliced veggies of your choice (mushrooms, summer squash, roasted winter squash cubes, asparagus, onion, etc. )
1/2 C raisins re-hydrated in hot water
1/2 C toasted pine nuts, walnuts, or almonds
Salt and pepper to taste
*Amount of vegetable broth needed may vary a few table spoons depending on brand and type of brown rice used, you might have to experiment to get "perfect" rice texture with your brand.
Instructions:
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Preheat oven to 350 degrees.
Toss brown rice, lentils and spices in melted earth balance and put in a loaf pan. Bring vegetable broth and tomato juice to a boil and pour over rice mixture, cover pan tightly with aluminum foil and bake in oven for 1 hour. Uncover and fluff with a fork. Allow to stand and cool to room temp while you cook vegetable mixture, you may throw it in freezer to make things go faster.
Heat a pan over high heat and add EB and oil, add curry powder and cinnamon and allow to mix with oil being careful it doesn't start to burn. Quickly add vegetables and stir fry until they are cooked to your liking. Sprinkle in sugar and salt and then add in cooled rice, pine nuts and raisins, toss and heat through.
Serve with grilled veggies, or as a main dish.
Additional comments:
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My boyfriend LOVES this recipe and it makes wonderful leftovers.
Category: Main Dishes - Rice
Suitable for a: vegan diet
Ingredients:
------------------------------------------------------
For Rice-
1 C brown Rice
1/4 C lentils
2 T Earth Balance or other vegan margarine
1 t curry powder (or to taste as brands vary)
1 bay leaf
1/2 t cinnamon
1 1/4 c vegetable broth*
1 c tomato juice
Vegetable mixture
2 T Earth Balance
2 T vegetable oil
3/4 t curry powder (or to taste)
few shakes of cinnamon
2 t sugar or other sweetener
1 1/2 cups thinly sliced veggies of your choice (mushrooms, summer squash, roasted winter squash cubes, asparagus, onion, etc. )
1/2 C raisins re-hydrated in hot water
1/2 C toasted pine nuts, walnuts, or almonds
Salt and pepper to taste
*Amount of vegetable broth needed may vary a few table spoons depending on brand and type of brown rice used, you might have to experiment to get "perfect" rice texture with your brand.
Instructions:
------------------------------------------------------
Preheat oven to 350 degrees.
Toss brown rice, lentils and spices in melted earth balance and put in a loaf pan. Bring vegetable broth and tomato juice to a boil and pour over rice mixture, cover pan tightly with aluminum foil and bake in oven for 1 hour. Uncover and fluff with a fork. Allow to stand and cool to room temp while you cook vegetable mixture, you may throw it in freezer to make things go faster.
Heat a pan over high heat and add EB and oil, add curry powder and cinnamon and allow to mix with oil being careful it doesn't start to burn. Quickly add vegetables and stir fry until they are cooked to your liking. Sprinkle in sugar and salt and then add in cooled rice, pine nuts and raisins, toss and heat through.
Serve with grilled veggies, or as a main dish.
Additional comments:
------------------------------------------------------
My boyfriend LOVES this recipe and it makes wonderful leftovers.