Happy Monday and I hope you’re warm wherever you are in this world. My fingers are chilly as I type this, putting me in the mood for, what else but soup?
Did you have a good weekend? It was super cold here and I wasn’t in the mood to be outside so I stayed in, writing and doing last minute edits on my next release. And I made some more cookies, which I’m going to share with you later this week. Probably.
Hopefully.
Do you like rice? I’m a fan of rice even though I don’t eat it nearly as much as I used to. I especially love Basmati and Jasmine because they have such a good flavor and texture, perfect for curries, soups and jambalaya. And since this vegan recipe was the first time I had rice in a really long time, I figured I’d share it with you.
Before we get into it, you should know this recipe can easily become a full meal by adding chickpeas or TVP or any other vegan meat alternative, which was what I did. But this rice works well on its own.
Kitchen Tools:
*Skillet
*Cutting board
*Kitchen knife
*Scale
*Wooden spoon
Ingredients:
*Rice
*Onion
*Leek
*Turmeric
*Peanuts (salted is okay)
*Dried cranberries (or cherries if you can find’em)
*Fresh mint
*Vegan feta
*Fresh dill
Instructions:
*Cook the rice according to package instructions. When the rice is done, tilt the lid and let it steam a little.
*Chop onion and leek, and cook over medium-high heat for 7 to 9 minutes until they start to turn golden brown. Stir regularly.
*Add in cranberries (or cherries) and reduce heat to medium. The heat will fatten up the cranberries so they become a little juicy.
*Using a fork, fluff the rice and separate the grains before adding to the skillet. Stir until blended and add in turmeric and crumbled vegan feta.
*Add in chopped mint and dill and stir until everything is all combined.
And that’s it. You’ve got a delicious vegan side dish that goes with just about anything, or you can do like I did and add some TVP on top, or mix it in. Easy peasy, lemon squeeze-y.
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Tell me what you think about this!