Ingredients (use vegan versions):

• 1 cup Basmati rice
• 1 medium onion, chopped
• 12oz package frozen peas
• 4 cloves
• 1 small stick cinnamon
• 1 clove garlic(minced): optional
• 2 to 3 bay leaves
• 2 tablespoon oil (more if you like)

Directions:

This is an easy way to make rice more exciting. Typically, Basmati
rice would be the best, the aroma is unbeatable, but use whatever
white rice is available.

Heat oil in a deep pan and fry onions till slightly brown. Add cloves,
cinnamon, bay leaves and garlic and stir. Add rice and stir for 2 to 3
mins. The rice should be coated with the oil. Add 2 cups water and
allow thw pot to come to a boil. Add peas.Stir, lower heat and simmer
covered until the rice is cooked. Let it stand uncovered until extra
water evaporates.

Serves:

Ingredients (use vegan versions):

• 2/3 cup dry cous-cous
• 2/3 cup hot water
• one scallion
• one can low-salt garbanzos
• lemon-pepper seasoning

Directions:

Add the hot water to the cous-cous. While you’re waiting for the
cous-cous to soak up the water, thin-slice the scallion. When the
cous-cous is ready (about 12-15 minutes), toss garbanzo beans in the
micro for about 20 seconds to heat. Drain ‘em and pour the cous-cous
over the garbanzos (or vice-versa), stir in the scallions, add
lemon-pepper to taste (ours goes a long way), and eat!

I suspect that this would be even better with some steamed brocolli
and carrots tossed in (the possibilities are endless), but this was
the simplest of simple meals. I had 1/2 last night and the other half
is beckoning to me from the staff room fridge.

Serves:

Ingredients (use vegan versions):

• 1 cup couscous
• 1 1/4 cup water
• 1 medium onion
• balsamic vinegar
• 1 piece celery
• currants
• cumin to taste
• chile pasillo to taste (this is not a hot chile)
• other spices?

Directions:

– chop onion, heat frying pan on medium/high flame, pour in enough balsamic v.
to cover the bottom generously. add onions. stir onions until they have been
coated with balsamic then cover and cook, stirring occasionally until onions
are translucent but not limp. at this point the onion should be a little
crunchy and very sweet. If you chopped the onion coarsely chop some more right
in the pan.

– while onion is frying, heat up the water to boil

– chop celery

– mix all dry ingredients – use lots of currants (if you don’t have currants
use raisins but currant are more compatible – especially in size.)

– when water boils turn off heat and add all dry ingredients (or add celery a
minute earlier – that’s what i did last night and it worked nicely.) stir then
cover for five minutes

– around halfway through the five minutes add the fried onions, stir in and
cover.

Serves:

Ingredients (use vegan versions):

• 2 cups brown rice
• 2 cups boullion (any flavor)
• 1 cup water
• 1 cup dried tomatoes
• 1/4 cup onion
• 1/4 cup bell pepper (julliene strips)
• 1/2 cup sliced ripe olives

Directions:

Preheat oven to 350 degrees.

In casserole dish (I prefer glass) place 2 cups brown rice, 2 cups
boullion (any flavor), 1 cup water, 1 cup dried tomatoes, 1/4 c. ea.
onion and bell pepper (julliene strips). I like to add about 1/2
cup sliced ripe olives. Cover and bake for about 1 hour – until rice
is cooked.

I came up with this out of desparation. Trying to prepare a meal for
unexpected company with an empty pantry. It was an instant hit! Hope
you like it.

Serves:

Ingredients (use vegan versions):

• 3 cup stock (plus more for ‘sauteing’ the vegs)
• 1 cup pearled barley
• 3 scallions, chopped
• 1 celery stalk, chopped
• 1/2 pound mushrooms, sliced
• 1/2 teaspoon salt (may be omitted or reduced)
• 1/4 teaspoon pepper

Directions:

1. In a medium saucepan, heat the stock to boiling over high heat. Add the
barley, reduce heat to a simmer, cover and cook until tender, about 50 minutes.
Drain and place in a large bowl.

2. In a medium skillet, heat a few tbs. of stock over medium heat. Add the
scallion and celery and cook until the celery is crisp-tender, 5-6 minutes.
Add the mushrooms, salt and pepper and cook unitl the vegetables are soft and
most of the liquid from the mushrooms has evaporated, about 5 minutes.

3. Stir the cooked vegetables into the barley. Mix well. Serve hot or cold.

5 servings, refrigerates well (makes a great lunch salad).

Serves: