ETA: HOLY MISSPELLINGS, Batman! Don’t edit while exhausted! All fixed, thank goodness for the “Update” button!
Today I want to actually make use of the vegan side of my blog which has remained virtually untouched. Most of my recipes involve throwing things together and while I’ll include those mini recipes as well (like my CLT with Tofurkey), these are more fun – and omnivore friendly! Enjoy!
from Jannequin Bennett’s book, The Complete Vegan Kitchen
2 cups long-grain white rice (would be good with brown too, adjust cooking time accordingly)
3 tablespoons of oil
2 medium onions, diced
1 small green bell pepper
1 small red bell pepper
2 stalks celery, diced
2 teaspoons minced garlic
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 teaspoon dry mustard*
1/2 teaspoon dried thyme
1/2 teaspoon cayenne
1 teaspoon paprika
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 can 15 oz beans (Great Northern, Black, Kidney, etc.), drained and rinsed (optional)
*I didn’t have enough dry mustard so I scooped around half the amount the recipe calls for and dumped it in. Then, I took my yummy Louisiana Style Cajun Seasoning and added enough to make the total a nice heaping spoonful of the mixture!
Preheat the oven to 350 degrees. Rinse the rice in several changes of water until the rinse water is clear, about 5 to 8 times. (I skipping that, oops.) Lightly oil or spray a 9×13 baking dish.
Heat the oil in a wide skillet over medium-high heat, and sauté the rice and onions until the rice begins to brown. About five minutes (think Rice-A-Roni!). Add the remaining ingredients and mix well. Cook the mixture until the vegetables start to wilt, about 4 minutes. Transfer the mixture to the baking dish. Add beans (optional) and 2-1/2 cups of tepid water. Cover the dish tightly with foil and bake until the liquid is absorbed and the rice is tender, about 30-40 minutes.
Makes 8 servings.
Unfortunately I made this in a hurry for the first time last week so I didn’t get any photos, but this rice is to die for! The seasoning is incredible and with the beans you can make it both your grain and protein for the meal, some firm tofu would work as well. Super yummy and you can also change the recipe to fit your needs. I didn’t have any green or red pepper so I substituted diced carrot, extra celery, and extra onion. It still was SO good! 🙂 A huge hit and vegan nonetheless – have a Mexican Food night and try it with your family!