rants & recipes

Archive for the ‘rice’ Category

Asparagus Cashew Pilaf

Posted by trktos on 19-September-2010

Fixed a pilaf last night, it was pretty tasty. And relatively easy (except for the oddly un-roast-able cashews I ended up trying to brown on the stovetop, after about 4 or 5 10-minute sessions in the oven at 350 to 425??? Maybe our oven is broken?)

Adapted from this recipe.

Ingredients:

  • 3 ounces spaghetti noodles, broken into quarters or smaller
  • 1 cup rice
  • 1 onion, diced
  • 3 cloves garlic, diced
  • handful sun-dried tomatoes, diced
  • 2 1/4 cups water + 2 vegetable broth cubes
  • 2 bunches asparagus, chopped into 1 inch pieces
  • 1 cup roasted cashews
  • 1/4 c vegan margarine
  • salt, pepper

Instructions:

  1. Melt margarine over medium-low heat.
  2. Add noodles, cook until they start to turn golden brown.
  3. And onions, garlic and tomatoes. Cover and cook a few more minutes.
  4. Add rice. Cook about 5 minutes, to toast.
  5. Add water, cubes. Cover and bring to a simmer.
  6. Reduce heat, cook without removing cover, 20 minutes.
  7. Meanwhile, stir-steam asparagus.
  8. Combine rice, asparagus and cashews.
  9. Add salt and pepper to taste.

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Ranch Rice

Posted by trktos on 16-February-2009

I’m calling this “ranch” with no real memory of what “ranch” used to taste like … anyway, it makes a quick, tasty side-dish or a tasty lunch-on-the-run.

Ingredients:

  • rice
  • avocado
  • nutritional yeast
  • vegan sour cream
  • onion, garlic powder to taste
  • salt, pepper to taste
  • dash soy sauce
  • Earth Balance and/or vegan cream cheese (optional)

Instructions:

  • Cook rice.
  • Cube avocado.
  • Combine all ingredients.

Notes:

  • I usually cook about 250 g dry rice, and eat half of it with half an avocado, saving the rest for another meal. With this amount, I use about 1 1/2 tbsp vegan sour cream and maybe 2 tbsp nutritional yeast.

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Spicy Rice And Black Eyed Peas

Posted by trktos on 25-August-2008

We used to make this often, like once a week or so. Haven’t made it in a long time but should revisit it again soon.

Ingredients:

  • 3/4 cup uncooked white rice
  • 1/4 cup green pepper, chopped
  • 1 medium onion, chopped
  • 1/4 tsp salt
  • 1/4 tsp red cayenne pepper (or more … I used to add 1/4 tsp red pepper flakes also)
  • 1 tsp oregano
  • 2 cloves of garlic
  • 1 (15 oz) can stewed tomatoes, undrained
  • 1 (15 oz) can black eyed peas, drained
  • 1/2 cup water

Instructions:

  1. Mix all ingredients in a 10-12 inch skillet and bring to a boil.
  2. Cover, turn the heat down to low and let simmer for 25 minutes or until the sauce is incorporated and the rice is done. Add more water if needed.
  3. Serve.

Posted in 0: Recipes, beans, black eyed peas, grains, starches, main dish, rice, spicy, tomatoes, vegetables | Leave a Comment »

Creamy Asparagus Mushroom Risotto

Posted by trktos on 22-August-2008

Ingredients:

  • 1/2 onion, diced
  • 1 clove garlic, diced
  • olive oil
  • approx. 6 sun-dried tomatoes, finely chopped
  • 4 cups vegetable broth (I used water and 1 Rapunzel vegetable cube)
  • 1 heaping cup of arborio rice
  • 1 bunch asapargus, chopped
  • 6-8 ounces mushrooms, sliced
  • approx. 1 cup chopped, roasted cashews
  • salt and black pepper, to taste

Instructions:

  1. Sauté onions and garlic in olive oil for a few minutes.
  2. Add rice and sauté for 5 minutes.
  3. In the meantime, bring 3 cups of broth to a boil, with sun-dried tomatoes and lower heat.
  4. Add rice mixture to water and let simmer for about 12 minutes.
  5. While rice is cooking, steam asparagus and mushrooms in the remaining cup of broth until crisp tender – they’ll cook more with the rice.
  6. Add asparagus, mushrooms and broth to rice and simmer for about 5 more minutes.
  7. Add cashews, salt and pepper; let cool slightly before serving.

Notes:

  • I served this with Morningstar Chick’n Strips.
  • Adjusted from this recipe.

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