Tag Archives: rice

Hot Rice with Cold Lemon, Tomato, and (Really) Fresh Basil

Okay. To preface, I hate raw tomatoes.  I guess hate is a strong word.  I strongly dislike them.  Which is strange, because I’m a vegan (and all vegans are supposed to love all vegetables at all times, right?), and also I am enamored with creamy tomato soup, ketchup on hash browns, etc.  I decided I would challenge myself with this easy dish and just muck em down with a smile.  It worked! I think I’m slowly on my way to enjoying pico de gallo and the occasional rogue raw tomatoes in sandwiches.

Anyways.  This recipe is from Alicia Silverstone, takes about 15 minutes to make, and is lovely, fresh, and filling.

  • 1 cup Arborio or quick-cook brown rice (I used the latter)
  • 2 tbsp extra-virgin olive oil
  • 3 tbsp lemon juice (~1 large lemon)
  • 1/2 c fresh tomato, diced
  • 2 tbsp fresh basil
  • salt and pepper to taste

Put the rice in a saucepan with 2.5 cups of water.  Bring to a boil, reduce heat, cover and simmer for 10 minutes.  Drain off the water not absorbed, and transfer the rice to a mixing bowl.

Add the olive oil, lemon juice, salt, and pepper (Alicia recommends that you start off putting only a tiny bit of salt/pepper in at first.  I recommend the same thing.   We’re like the same person).  Mix well.  Add the tomatoes, and sprinkle with basil.  Toss to combine and serve.

I was very fortunate to have literally garden-fresh basil.  I have a mini garden growing in my backyard right by my trampoline, and am growing lots of herbs (e.g., cilantro, basil, rosemary) and veggies (e.g., tomatoes, beans, beets, squash, cabbage), and even some raspberries and blackberries!  It is gorgeous and blooming and makes me really happy to see every morning.  And it was so nice to be able to mosey over to my backyard to clip off some basil.

If you can, you really should grow even just a windowsill garden.  It will bring you joy and food (which are pretty much the same thing).

Ready for my closeup:

We enjoyed our rice with grill-roasted peppers, and lettuce with a light dressing.  Mmmm.


Eggplant Chana Masala and Curried Basmati Rice

I was feeling in the mood this weekend for an Indian inspired entree, so I went with Alicia’s chana masala (a popular dry, spicy Indian dish with the main ingredient of chickpeas), and Ann’s curried rice.  These were really easy to make simultaneously because they had roughly the same prep time and lots of shared ingredients (e.g., olive oil, onion, curry powder, cumin).


  • 1 tbsp olive oil
  • 1 clove garlic
  • 1/4 tsp curry powder
  • 1/4 tsp ground cumin
  • 1/2 onion, diced
  • 1/4 tsp salt
  • 1 cup brown basmati rice
  • 1.5 c water
  • 1 cinnamon stick

Eggplant Chana Masala:

  • 1/2 onion, roughly chopped
  • 1 garlic clove, minced
  • 1 tbsp olive oil
  • 1/4 tsp curry powder
  • 1/4 tsp cumin
  • 1/2 eggplant, peeled and chopped into 1/2 in pieces
  • 1/2 can chickpeas, drained
  • 1/2 can peeled tomatoes, drained
  • 1/2 can vegetarian chili (I recommend Amy’s medium-spice one)

I’d start off with the rice.  First, heat the oil in a large, heavy saucepan over medium-high heat until the oil is fragrant.  Add the garlic, curry, cumin, onion, and salt.  Decrease the heat to low and cook for 5 minutes.  Add the rice and toss, then add the water and cinnamon stick.  Bring to a boil over high heat, then decrease the heat to low, and simmer for about 30 minutes or until the rice is tender and all the liquid is absorbed.

While the rice is heating, you can saute the onions, garlic, oil, curry powder, and cumin for the chana masala in a large pot for about five minutes.  Add the eggplant, and saute for another five minutes.  Then add the chickpeas, tomatoes, and chili.  Simmer for about 20 minutes.


Enjoy with SoDelicious coconut milk



Mango Fried Rice

Once again, another hit from Isa Moskowitz of Post Punk Kitchen! Here’s the link to da recipe, with all of the ingredients, preparation tips, and witty banter in tow: http://www.theppk.com/2012/02/mango-fried-rice/

This entree is as fantastic as it sounds, trust me.

I would recommend doing a couple of things.  First, make the rice earliest, at least a couple hours before dinner, then freezing it to make it cold.  Also, make sure you slice the mango and basil leaves long before you actually cook the rice mixture.  It will save you minutes of frenzied kitchen stress (the worst kind of stress, because you’re generally wired and wielding a kitchen knife at this point).  I have no tips to give on slicing the mango, seeing as mine turned out disastrously.  I mean, not actually, but ya know. My mango slicing skills leave something to be desired.

Even with all the kitchen stress, this is a very tasty dish! Maybe because I love cashews, mango, cilantro and sriracha no matter what, but all together it was a party in my mouth.

By the way, Sriracha hot sauce and cilantro are a must as toppings go:

I had my mango fried rice supplemented by a delectable almond milk/chai mixture.  Quite delightful.  Leftovers for dinner tomorrow!

Enjoy the salty-sweet-spicy-crazygood flavors of this mango fried rice!


The Loaded Southwestern Salad with Chipotle Ranch Dressing

This salad is loaded because it’s more than just a salad — that’s right.  There’s rice and beans and a hearty dressing that accompany it as well.  If you’ve ever had one of those salads at Chipotle, the chain burrito restaurant, this dish is pretty reminiscent of that.

Aight, let’s get to it.

I’d recommend making the dressing first (which is creamy and awesome):

  • 3/4 c vegan mayo
  • 4 oz. firm silken tofu
  • 1/4 c minced onion
  • 1/4 soy milk
  • 2 tbsp fresh lemon juice
  • 2 tsp Dijon mustard
  • 2 tsp hot sauce (chipotle flavored preferable)
  • 1 tsp minced garlic
  • 1 tsp Worcestershire sauce
  • 1/2 tsp celery seed
  • 1/2 tsp salt

Blend all ingredients together in a blender or food processor until smooth, then cover and refrigerate while you prepare the salad.


  • 1 head romaine lettuce, trimmed into 1-inch pieces
  • 2 cups brown rice, cooled (I used far less and it was fine)
  • 1 can black beans, rinsed and drained
  • 1/2 c corn kernels (I skipped this, but it would’ve been good)
  • 1 large red bell pepper
  • 1 c cherry tomatoes, halved
  • 2 small ripe avocados, peeled, pitted and cubed
  • 3 scallions, chopped
  • 3 tbsp minced fresh cilantro

I also added a little bit of shredded vegan cheddar cheese, but I think you could skip it. The salad is pretty complete as is.

All you have to do for the salad is toss all of the ingredients in a large bowl! But, of course, there’s lots of chopping that has to be done before you can toss everything in there.  Once you have, though, then you can pour a generous amount of the dressing atop of your salad and enjoy!

Salad without dressing:

Salad WITH dressing:

Having leftovers for lunch tomorrow! So excited!