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Rice Dishes

Spring Rice

 Original Creations, Rice Dishes, vegan, Vegetarian  3 Responses »
Oct 142010
 
Asparagus rice

Cooked leftover rice is always a great thing, so I always make extra whenever I can. It freezes well, stays great in the refrigerator for a couple of days and is versatile. So when I had some thin sprigs of asparagus left over from another dish, and some rice from a couple of days ago, I thought why not make something with all green vegetables.

I used spinach, green asparagus, green onions, green garlic and green Thai chilies and a bit of soy sauce and some dark sesame oil. The flavors in this dish are fresh yet earthy and nutty because of the sesame oil. I used leftover basmati rice for this, but I am going to try using short grain brown rice the next time.

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Spring Rice

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Serves: 2 cups

Serving Size: 1 C

Ingredients

  • 1C boiled white rice
  • ¼ C chopped asparagus
  • ¼ C sliced green onions
  • 1C baby spinach
  • 1Tsp dark sesame oil
  • 1tsp dark soy sauce
  • 1Tbs chopped green garlic
  • 1 green Thai chili chopped very fine
  • A dash of salt

Instructions

  1. Heat a wok on medium heat setting. Once hot, add the oil and immediately add the asparagus.
  2. Stir and cook and allow to sizzle for a minute or so, until the asparagus is slightly cooked. Now add in the garlic, cook for a minute and add the spinach.
  3. Allow the spinach to slightly wilt, add the green onions, salt, soy sauce, chili and mix it all in.
  4. Now add in the rice, continue to stir and mix until all the ingredients come together.
  5. Plate and serve with a soy sauce dipping or pack as a nice work lunch

Notes

The total cook time is based on the assumption that you have leftover cooked rice.

Add toasted sesame seeds for a nutty flavor.

http://www.spiceroots.com/2010/10/955/

  • you can  added some toasted sesame seeds as a garnish and some extra nutty crunchy munchy flavor!

Spectacular Brown Rice

 Healthy choice, Legumes, Original Creations, Rice Dishes, vegan, Vegetarian  10 Responses »
Sep 072010
 
Brown rice pulao

 

If a dish is loaded with protein and fiber, has the goodness of vegetables to shine on and is full of natural and deeply satisfying flavors it IS “spectacular”. This dish is made even more spectacular by the sprouted “muth” /“moth” / “matki” and use of brown rice.  And if you have precooked brown rice, this dish comes together like a charm. What else can you ask for on a weeknight?

Here is to you Priti, for being the awesome person that you are – In other words – Simply spectacular!!

Serves 2

Plan:

  • 1C           cooked brown rice
  • ½ C         moth sprouts (or any other bean/legume sprouts you have)
  • ¼ C         diced bell peppers
  • ¼ C         chopped scallions
  • 1 Tsp      minced garlic
  • 1 Tbs      toasted Pine nuts
  • ½ Tsp    cumin seeds
  • ½ tsp     cumin+coriander powder
  • 1              green chilli minced (use less if you are a wimp;))
  • 1Tsp       Olive oil (CP – EVOO)
  • 2-3Tbs   Water
  • Salt to taste

Procedure

You know the drill , dontcha !

  1. Take a pan, heat it. Add the oil and immediately add cumin. Wait for it to do its thing – the splutter!
  2. Add the bell peppers and garlic
  3. Stir for a minute until the bell peppers are cooked yet crunchy.
  4. Now add the cumin+ coriander. Stir and add the water.
  5. Now add the sprouts and mix it all in.
  6. Cover and bring the heat to a low and cook for a minute or two.
  7. What you want is the spices to cook but not burn. Add a Tbs or more of water if you think you need it.
  8. Now add in the rice, toasted pine nuts, green chilli. Mix , cook for a minute or so and add the scallions.
  9. Switch off the heat, cover the pan and let it sit for about 15 minutes.
  10. Transfer to a bowl and eat with a dash of lemon juice, a side of sautéed mushrooms and a good movie!