Nutty Vegetable Rice Recipes

NUTTY BROWN RICE SALAD

Steps:

• Combine the rice and water in a small saucepan; bring to a boil over high heat. Cover, and reduce the heat to medium-low. Simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes. Remove from heat and allow to cool.
• Place cooled rice in a large bowl. Stir in the kidney beans, red onions, mushrooms, broccoli, bell peppers, and almonds; season with pepper. Toss salad with the Italian dressing and olive oil.
• Chill for at least one hour before serving.

VEGETABLE FRIED RICE

Steps:

• In a saucepan bring water to a boil. Stir in rice. Reduce heat, cover and simmer for 20 minutes.
• Meanwhile, heat peanut oil in a large skillet or wok over medium heat. Add onions, bell pepper, garlic and pepper flakes, to taste. Cook 3 minutes, stirring occasionally.
• Increase heat to medium-high and stir in cooked rice, green onions and soy sauce. Stir-fry for 1 minute. Add peas and cook 1 minute more. Remove from heat. Add sesame oil and mix well. Garnish with peanuts, if desired.

NUTTY EGYPTIAN-STYLE RICE

Steps:

• Peel and finely slice the onion, and peel and crush the garlic; grate the rind of 1 orange and squeeze the juice and cut the other orange into wedges.
• Melt the butter in a deep pan or wok, preferably non-stick, sauté the onion and garlic for 2 minutes; then add the cinnamon stick and the rice, cook for 2 minutes, stirring continuously, until the rice is thoroughly coated with the butter and mixed in with the onions and garlic.
• Add the orange rind and juice, the bay leaves and sultanas to the rice.
• Stir the turmeric into the stock, then add the stock to the mixture, bring to the boil, then reduce the heat, cover and simmer for 15 minutes, or until the rice is cooked and all the liquid has been absorbed.
• Transfer to a serving bowl and keep hot; covering the bowl with foil will suffice.
• Clean the pan or wok (if you are using a non-stick pan or wok, all you need to do is to wipe it clean with paper toweling), add oil and heat through, then add the nuts and sauté for 1 minute, or until they are lightly toasted.
• Serve the rice garnished with orange wedges, coriander sprigs and pistachios.
• Variation: To add a rich golden colour and delicious aroma to this dish, replace the turmeric with saffron strands soaked in hot water.

NUTTY VEGETABLE RICE CASSEROLE

Steps:

• Preheat oven to 375. Soak rice in water for ten minutes (in the pot you will cook it in).
• While rice soaks, mix almond butter and milk throroughly in a small bowl. Set aside. Begin to chop carrots, onion, garlic and ginger.
• Drain and rinse rice, and add fresh water. Bring to a boil, cover and simmer on medium-low for eight minutes.
• While rice cooks, saute carrots, onion, garlic and ginger in a pan with olive oil until they begin to be tender. While these are cooking, stir occasionally and chop beet greens into bite-size pieces.
• When rice is cooked, turn off heat and let stand, covered, for ten minutes.
• While rice stands, add beet greens to vegetable saute and cook until just tender. I prefer not to overcook these so you still have a variety of textures in the casserole and it doesn't turn into a "blob".
• When rice has stood for ten minutes, remove lid, add almond butter and milk mixture, and stir thoroughly. Add vegetable saute mixture and stir thoroughly.
• Pour mixture (should be very thick) into a medium casserole and top with paprika and a bit of salt.
• Cook at 375 for ten minutes, covered. Enjoy!

NUT RICE PILAF

Steps:

• Prep notes: Peel and finely slice the onion or shallots. Peel and mince the garlic. Roughly chop the nuts. Measure out the spices into a small bowl so they're ready to add. Measure out the wine and broth. Mince the parsley.
• Heat a large frying or saute pan with a tight-fitting lid over medium-high heat. Add the olive oil, swirl the pan to coat it with the oil, and when the oil is hot (it will shimmer a bit), add the onion and the salt. Cook, stirring frequently until the onion is soft, about 3 minutes.
• Increase the heat to high and add the nuts. Cook, stirring constantly, until the nuts start to toast. The onions will brown a bit, which is good; if they start to burn or char at all reduce the heat and move to the next steps.
• Add the garlic and cook until fragrant, about 30 seconds.
• Evenly sprinkle on the coriander , cumin, and pepper. Cook, stirring, until fragrant, about 30 seconds.
• Add the rice and stir to combine--the rice should be well coated with the oil and the onions.
• Pour in the wine and cook, stirring, until the rice can completely absorbed the wine, about 2 minutes.
• Slowly pour in the broth and bring to a boil. Cover, reduce the heat to low, and cook until the rice is tender to the bite, about 50 minutes.
• Fluff the pilaf with a fork. Add salt to taste, if needed. Stir in the minced parsley and garnish with whole leaves, if you like. Serve the rice pilaf hot or warm (the range of possible temperatures here makes this an excellent option for buffets).