Ingredients (use vegan versions):

• 1/3 cup quinoa
• 1/3 cup bulgur wheat
• 1/3 cup black japonica rice
• 1/4 cup dried cranberries
• 1/4 cup raisins
• 1/2 cup apple juice or cider
• 1 small chopped onion
• 3 cups vegetable broth or water

Directions:

combine cranberries and raisins with the apple juice in a small
pan. cover and bring to a boil. reduce heat and simmer gently for
about 10 minutes. Saute the onion in a little broth or water. Add the
rice, bulgur and quinoa and saute for aobut 4 minutes. Add the
vegetable broth and stir in the fruit. Transfer to a baking dish with
a cover. Bake in a 350 oven for about 35-40 minutes. Remove from oven
(make sure most of the liquid has been abosorbed). Let sit for 5 - 10
minutes. Serve.

This recipe was adapted from _Three-Grain Pilaf with Dried Apricots &
Cherries_ in a recent _USA Weekend_.

Serves:

Ingredients (use vegan versions):

• 1 cucumber, diced
• several roma tomatos, diced (remove seeds if your not lazy)
• Parsley, finely choped 1/2 to 3/4 cup
• 1/2 cup bulghur wheat
• 1 or 2 green onion(s)
• Lemon juice
• Olive oil
• allspice (optional)
• cinnamon (optional)
• salt

Directions:

The middle eastern dish Tabouli uses bulghur wheat. It’s an excellent hot
day side dish. My recipe is from the Lebanese side of the family. All
mesurements are to taste — I’m not wild about too much parsley so I use
smaller amounts.

Pour hot water over the bughur and let soak until soft and most of the water
has been absorbed. Mix the diced vegies by hand then add the bulghur and
mix some more. add lemon juice and olive oil to get the right flavor and
consistency. Add the spice(s) and salt and mix a bit more. Refrigerate,
eat and enjoy.

Serves:

Ingredients (use vegan versions):

• Take 2 mugs full of enriched long-grain Dehradun basmati rice.
• Take 3 table spoons of olive,coconut or corn oil.
• Take 2 tea-spoons of salt, 8-10 whole cloves,a pinch of saffron,
• 1/2 a tablespoon of cummin(zeera) seeds,1teaspoon each of curry powder
• and Garam Masala and cinnamon sticks..

Directions:

The portion recommendations are for more than 3 people!

The cooking process: Prior to cooking, keep the rice portion well
soaked in a mixture of warm water, 1/4 glass of vegan white wine and some
lemon juice for at least 2 hrs. Then drain the liquid stuff and
prepare to fry the rice. Take a pan and fill it with amount of oil
prescribed above. Put the rice in the pan and fry it for the next 6
minutes.Then add the rest of the ingredients along with some
vegan wine,fresh lemon pealed, finely chopped green peppars and
coriander(dhania leaves) and keep on frying for another 5 minutes.
If you want you can also fry chopped cashews and almonds along with
rest of the stuff for some added richness in the taste.

Meanwhile, keep the oven hot at 350-400 degrees. In a deep dish
casserole transfer the fried rice along with almost 3.5 cups of hot
water. Cover the casserole with an aluminum foil and bake it in the
owen for 30-40 mnts. In order to check if the rice are done, you can
uncover the foil and check if all the water has dried . Present the
rice in an oval platter with fresh coriander and ginger sprinkled on
the top.

This dish can be relished with a host of curried or roasted or spicy
vegetables.

Serves:

Ingredients (use vegan versions):

• 3 cups of Sweet rice
• 1 can of coconut milk
• 1/2 cup of vegan sugar (or more)
• 1-2 ripe mangoes
• 2-3 tblsp of tiny yellow beans (name?) [optional]
• 1 tblsp of cornstarch in 2 tblsp of cold water

Directions:

You can buy the Sweet rice (looks and smells almost like Thai Jasmine
rice) at any oriental store, I believe. This is how I make my
“Kaoneaw Mamong” (literally, sticky rice with mangoes):

Instructions

1. Wash and rinse the rice in cold water until clean.

2. Soak the rice in water overnight (so it’ll absorb some water).

3. Line the steamer (I hope you have one) with cheesecloth, and
pour the rice onto it, draining the water.

4. Cook the rice for about 35-45 min or until cooked, periodically
sprinkle water on it to keep it moist.

5. In a saucepan, stir in 3/4 can of the coconut milk, and when it
boils, add 3/8 cup of vegan sugar.

6. When the rice is cooked, put it in a large container, and
quickly add the coconut milk mixture. Stir with a wooden spoon
until well-blended. Let it sit, covered with a clean cloth,
until cool enough to eat

7. In the same saucepan, heat up the rest of the coconut milk.
When it boils, add the vegan sugar and the cornstarch mixture.
Fix to taste. The sauce should be quite sweet and gravy-thick.

8. Peel the mangoes and slice them into bite-size pieces.

9. Spoon the sweet rice on a plate, top with coconut milk, and
sprinkle some of the beans on top, then arrange the mangoes
slices on the side.

Hope this wasn’t too complicated. It’s pretty hard to write this down
without wanting to show you step by step. Besides, I don’t usually
measure the ingredients; I just fix it to taste.

-Wila
Wilasinee Chunbomrung wila@seas.ucla.edu

Serves:

Ingredients (use vegan versions):

• 1/2 onion, diced
• 1 tablespoon chopped parsley
• 1 tablespoon garlic
• 1 bay leaf
• olive oil
• pinch of salt
• 1/2 cup “Rienzi” (Alla Napoleatana) Tomato Sauce with Peppers
• 1 cup long grain rice
• 1 1/2 cups water

Directions:

Use Med-Hi heat. Cover bottom of 3 qt. pot with olive oil. Sautee
onions, parsley, and garlic. Add tomato sauce and bay leaf. Stir for
2 minutes. Rinse rice in water to remove starch. Add water and salt.
Add rice. Stir. Bring to boil. Then reduce heat to Low. Cover pot
and simmer for 20 minutes. Remove from heat, remove cover, and let
sit for 5 minutes. Then serve!

Dave

Serves: