Basmati Rice with Dried Fruit, Toasted Almonds and Coconut

Mom passed along this yummy, yummy rice dish that she brought to Mike's bday celebration this past weekend! Thanks, mom!

Ingredients

• 2 c. brown basmati rice, cooked as directed
• 2 c. dried apricots, cut in quarters
• 1 c. dried cranberries
• 1 c. unsweetened flaked coconut (if you can't find this, get a package of shredded coconut at Marina or any Asian market
• 2 c. slivered almonds, toasted
• 3/4 c. Smart Balance vegan margarine
• 2 c. chopped onion
• 1/2 c. each red and green bell pepper
• 2 tsp. fresh grated ginger
• 2 tsp. minced garlic
• 2 tsp. cumin
• 2 tsp. curry powder
• 1 tsp. cardamom
• 1/2 tsp. cinnamon
• salt and pepper to taste
• 1 tsp. grated orange peel
• 1 tsp. grated lime peel

Cook rice

Preheat oven to 350 (to brown the coconut and almonds)

In a bowl, combine apricots and cranberries, cover with boiling water, let stand until plump (15 minutes). Drain well.

Place coconut and almonds in separate pans (like pie pans). Bake, stirring occasionally, 4-5 minutes for coconut, 8-10 minutes for almonds.

In a pan heat, margarine, saute onion and peppers until onion is limp.

Reduce heat, add ginger, garlic, curry powder, cumin, salt and pepper, orange and lime peel, cinnamon and cardamom. Stir until aromatic (30 seconds).

Stir in rice and dried fruits.

Add the coconut and almonds when ready to serve so they stay crunchy.

Note: If you are carrying it to another house, and it needs to be reheated, put the almonds and coconut in plastic bags and add them after reheating.

Butternut Squash and Corn Risotto

Tom made this for our first wedding anniversary dinner. We served it with sliced francese, David's salad and some sauteed brussels sprouts. Delicious!

To save prep time while our guests were here, we stirred in most of the stock and let it absorb into the risotto, then put it in the refrigerator while we played a game of Puerto Rico with Heather, David, and Assaf. Right before dinner, we reheated the remaining stock, ladled it in, and served it immediately.

Ingredients

• 1 pound butternut squash
• 4 c. vegetable stock
• 4 c. corn chowder
• 4 oz. fresh or frozen corn
• 2 tbsp. minced Italian parsley
• olive oil for sauteeing
• 1 tsp. dried thyme or 2 tsp. fresh thyme
• 1/4 tsp. ground nutmeg
• 1 yellow onion, diced
• 1/2 c. dry white wine
• salt and pepper to taste
• 1.5 c. arborio rice

Cut the butternut squash in half, lengthwise and bake it face down on a lined cookie sheet for 30 minutes at 375F.

Scoop the squash out of the skin and place it in a food processor.

Add a 1/4 c. of the stock, nutmeg, and parsley.

Salt and pepper to taste.

Puree until smooth.

Put the butternut squash sauce on a burner on low and cover to keep warm.

Meanwhile, bring the remaining vegetable stock and corn chowder to a simmer.

In a large wok or saute pan, saute the onions until soft (about 5 minutes).

Add the arborio rice. Saute another 3 minutes until rice is translucent, stirring constantly to keep rice from sticking.

Add the wine and stir until absorbed.

Add vegetable stock one ladle-ful at a time. Stir until liquid is absorbed before adding the next.

After about 1/3 of the stock has been absorbed, add the corn and thyme and stir in.

Continue adding stock per previous instructions.

When all of the stock has been added, stir in 1/4 c. of the butternut squash sauce.

Divide the remaining sauce onto 6 plates and scoop about 1 c. of arborio rice onto the sauce.

If desired, add a sprig of parsley to the top and serve.

Gallo Pinto

We discovered this dish when we traveled to Costa Rica. It was a reliably tasty dish practically everywhere we went. It's traditionally a breakfast dish, but we also like to eat it for dinner.

Ingredients

• 2 c. cooked long grain rice
• 1 c. red or black beans
• 1/2 c. finely diced white onions
• 3 tsp. vegetable oil
• 2 tbsp. chopped cilantro
• Salt to taste
• Lizano Sauce (a sauce similiar to Tabasco but milder -- you can substitute with Tabasco or, better yet, fresh salsa)

more...

Heat oil in a frying pan for approximately 1 minute. Saute onions until caramelized. Add beans and to the sautéed onions and stir over medium-low heat for a minute. Combine cooked rice to sautéed onion and beans. Mix well and simmer for 5 minutes. Add salt to taste. Add cilantro. Serve immediately and add the Lizano Sauce (or salsa) to taste.

Spanakorizo (Greek Rice and Spinach)

(adapted from VegNews)

Simple and delicious rice dish....

Ingredients

• 1 tbsp. olive oil
• 1 small onion, finely chopped
• 1 garlic clove, minced
• ~ 1 lb. of fresh spinach
• 1 1/2 c. uncooked long grain white rice
• 3 c. hot water or vegetable broth
• 1 tsp. fresh dill or 1/2 tsp. dried dill
• Salt and freshly ground black pepper
• juice from 1 lemon
• kalamata olives
• 1 tomato
• vegan "feta" (optional)

Heat oil in large pot or skillet over medium heat. Add onion and garlic, cover and cook until softened (about 5 minutes).

Chop spinach and add to the pot. Cook until wilted (about 1 minute).

Stir in the rice, water or broth, dill, and salt and pepper. Bring to a boil.

Cover and simmer until the rice is cooked (about 20 minutes).

Add desired amount of chopped kalamata olives, diced tomato, and vegan feta.

Drizzle with lemon juice just before serving.

Basmati Rice Pilaf

Goes well with Curried Cauliflower.

Ingredients

• 1 1/2 c. Basmati rice
• 2 1/2 c. water
• 1 tbsp. olive oil

Soak 1.5 cups of basmati rice in 2.5 cups of water for about 10 minutes. Drain the rice completely and set aside the water.

In a nonstick pot, saute the rice over medium heat in about 1 tbsp. of olive oil until the rice seems pearly in color (about 3 or 4 minutes).

Stir constantly to avoid burning and sticking.

Add the rice water, salt to taste, and 3 or 4 of the following:
* 1 tsp of toasted cumin seeds (recommended). Note: If your cumin seeds are untoasted, add them to the rice in the last minute of sauteing.
* A pinch of saffron
* Chopped cilantro
* A cinnamon stick (recommended)
* 10 to 12 black peppercorns
* A couple of cardamom pods, just cracked open (recommended)

After the water comes to a boil, reduce heat to a simmer, cover, and cook for 15 to 20 minutes until the water is absorbed.

Turn off the heat and let the rice stand for five minutes.

Take out the cinnamon stick (if you put on in), crack open the cardamom pods completely (if you used them) and scrape the seeds into the rice, fluff the rice with a fork, and serve.