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Wednesday, October 10, 2012

Aromatic Sunflower and Basil Rice

Here's a tasty fancy rice I whipped up for lunch today. :-) Its tasty, vegan, and super quick to make - done within 1/2 an hour. 

Serves 4 as part of a larger meal. Bon Appetite! :-)

1 cup quick-cooking scratched brown basmati rice (Trader Joe's)
21/2 cups water
1 tsp oil of choice
1 tsp sea salt

Combine the above, and bring to a boil over high heat. Reduce heat to low, cover and cook til soft and fluffy - approx 15-20 mins.

2 TBSP safflower oil or as you choose
1 tsp asafoetida
1 tsp paprika flakes
1 tsp smoked paprika
1 cup cherry tomato's

Heat a cast iron pan with the oil in it. When hot, drop in the spices and after a few seconds add the tomato's. Lower heat to medium low and lightly sautee tomato's stirring occasionally. When the skins have split and darkened a little remove from heat and add in the following:

1/4 cup fresh basil, washed and chopped roughly
3 TBSP green stuffed olives, rinse and cut in halves
1/4 cup roasted sunflower seeds
1 tsp sea salt or to taste

Add in the rice to the sauteed tomato's and gently mix everything together. 

Offer with love. Best served hot.

Here's how I served my rice - from left to right; curried tahini veggies, avocado broccoli salad, sunflower basil rice, stewed cinnamon apples. :-)

  I also made spicy vegan bean quesadilla's served with a choice of humus dip or ketchup.

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