Category: rice

kale from the freezer,

cilantro, basil, parsley

from little herb pots

5 servings, 500 calories

2 c wild rice, 1 c greens+herbs, 1/4 c lemon juice, pinch kosher salt; 1 lb black beans, soaked overnight in 2-inches water+1 t soda+1 t kosher salt, simmered until tender; 2 T adobo paste, 1/4 c maple syrup

cook rice with 2 c water, greens, salt, lemon; cook beans down with adobo, maple; serve with vegan cheese, kimchi

small yellow globes of

flower buds will be covered

with snow tomorrow

4 servings

2 c wild rice, cooked with a pinch of sea salt; 1 lb pinto beans, soaked overnight in 2 inches water+1 t sea salt+pinch soda, simmered until tender; 1/4 c maple syrup, 1/4 c spring herbs

cook down beans and syrup, allowing a bottom crust to form; serve with rice, top with herbs

cashews in oil

fried in a hot pan will burn

when a back is turned

source, 4 servings

1 inch ginger+4 cloves garlic+1 chile+pinch kosher salt, mashed; 2 T canola oil, 2 chopped onions, tiny can tomato paste, 1 can coconut milk, coriander, cumin, chili powder, garam masala, florets from 1 head cauliflower, 1/2 c frozen peas, serve with: 3/4 c cashews fried in 2 T canola oil until browning; cilantro, lemon wedges, rice

heat oil, onion, spices, tomato paste, ginger mixture, cook 10 minutes until browning in spots, add cauliflower, cook until browning, add milk, simmer 10 minutes, add peas; serve with toppings on rice

choose a cabbage with

big leaves and remove thick stems

for easy rolling

4 servings

1 c rice, 1 T spanish rice seasoning, 2 red onions, sliced; olive oil, 1 head cabbage leaves, wilted in microwave; 1 can artichoke hearts, drained; 1 small tomato, sliced; 1 c wine

heat veggies & spices in oil, cook until browning; add rice, cook 1 minute; fill cabbage leaves with rice; return to pan, add wine and cover bottom of pan with water; steam, covered, until rice is done, adding water as needed; remove lid, brown bottom

wrap the tofu in

paper towel and press it

with something heavy

previous version, 4 servings

1.5 c rice cooked in 1 c water, 1 can coconut milk, pinch salt, 1 t minced garlic; 2 lbs tofu, pressed, sliced; 1 plantain, sliced; cornstarch, salt, canola oil; glaze: zest & juice of 1 lime, 1/2 c maple syrup, 1 T tamari, 1 T corn starch, canola oil; toppings: mango, avocado, kimchi, cilantro, green onion, mango coconut pepper sauce

toss tofu & plantain in cornstarch & salt; heat oil to shimmering, fry until crispy; remove from pan, deglaze with glaze ingredients, adding oil if needed; divide glaze between tofu and mango; assemble with toppings

don’t stir too much so

the rice can form a crunchy

crust on the bottom

source, 6 servings

4 T olive oil, 1 onion, sliced; salt, pepper, red pepper flakes, 1.5 c arborio rice, 2 t minced garlic, 1/2 c white wine, 2 tomatoes, diced; 4 tomatoes, sliced; 3 c broth, basil leaves

cook oil, spices, onion 5 minutes; add rice, cook 2 minutes; add garlic, wine, diced tomatoes, cook 5 minutes; add warm broth over 10 minutes or until rice is done; layer sliced tomatoes on top, add basil, more salt, pepper, oil

remove the curly

tendrils from the pea shoots first

or just leave them on

source, 4 servings

4 c hot broth + pinch saffron, 3 T olive oil, 1 onion, cut up; 2 c rice, kosher salt & pepper, zest & juice of 2 lemons, 2 c pea greens

cook onion, oil, salt, pepper in a skillet 5 minutes; add rice, cook 2 minutes; add rest; 500 F, 25 minutes

one can coconut

milk and one can of water

for two cups of rice

source, 4 servings

2 c rice, 2 T oil, whites of 1 scallion, cut up; 1 t turmeric, kosher salt & pepper, 1 can coconut milk, 1 pinch saffron, 1 lb greens; toppings: 1/2 c unsweetened coconut flakes toasted with 1 T sesame seeds + zest of 1 lime, kosher salt & pepper, greens of 1 scallion, cut up; lime wedges. 

heat oil, scallion white, spices, add rice, milk, 1 can of water, simmer 10 minutes without stirring, covered; put greens on top, sprinkle with kosher salt, cook without stirring, covered, until rice is done, stir; add toppings and hot sauce