Ingredients (use vegan versions):

• Rice (Basmati tastes best)
• Lentils (I use about 1 cup lentils to two or three cups rice, but this is to taste)

Directions:

Other possible ingredients include:
Raisins, to taste about 1/2 the amount of the lentils. Moisten with hot water until puffy.
Dried apricots, ” ” ” ” ” ”
Pine nuts or your substitute–I like pecans
Dairy free margerine or oil

Possible garnishes: Caramelized onion, tomato

Boil rice and lentils separately until just chewy. (The lentils will take longer.) Drain
off water. In the bottom of your largest, thickest pot, melt margerine or pour in
small amount of oil, and heat. Spoon in enough rice to cover the bottom of the pot about
1/4 inch deep, and mix in with the melted margerine. Spread smoothly over the bottom of
the pot. Add alternate layers of rice and lentils and, if you wish, the raisins or
apricots and nuts. Heap it in the pot, keeping it away from the sides of the pan as much
as possible. With the handle of a spoon poke three holes from the top of the heap all the
way to the bottom. Wrap a tea towel or very absorbent paper towel around the lid of the
pot–the towel will be on the INSIDE of the lid, wrapped around to the top to keep it from
touching the burner of the stove. Cover pan tightly and steam on very low heat until done.
The water the rice and lentils have already absorbed should be enough–do not add any
water. The sides of the pot should be just hot enough so that you can touch it for a
second or two, but not longer. When done, turn upside down on platter. It should hold its
form and be topped with a golden crust, known as “tadik.” If you prefer, you can line the
bottom of the pan with potato slices instead of the rice. If you prefer not to have any
crust at all, do not put the holes in the layered heap of rice and lentils–this will keep
in more moisture.

Serves: lots

Preparation time: 1 hour or so

Ingredients (use vegan versions):

• 1 1/2 cups long grain white rice
• 8 ounces tomatoes, roughly chopped with the skin on
• 1/2 small onion, roughly chopped
• 1 clove garlic, coarsely chopped
• 1/3 cup olive oil
• 3 1/2 cups un-chicken broth
• 1/2 medium carrot, cut into 1/4 inch dice (Optional)
• 1/2 zucchini, cut into 3/8 inch dice (Optional)
• 3/4 teaspoon salt (Optional)

Directions:

I have made this a few times and its
always a huge hit with the carnivores
and vegans alike. It takes a little time
but once you’ve made it a few times you
can make it without even reading the
recipe. In my opinion this is the best
Spanish/Mexican rice I have ever had.
Also this lasts me about a week so its
worth the time. Let me know what you think.

In a large bowl, combine the rice with
enough very hot tap water to cover. Stir
and let sit for about 10 minutes. Drain,
rinse in cold water, and drain again,
shaking thoroughly. In a blender,
combine the tomatoes, onion, and garlic
and blend until smooth, scraping down
the sides of the container as necessary.
Set aside.

In a large heavy saucepan, heat the oil
over medium high heat. Add the rice and
cook, stirring occasionally, until the
rice turns a light golden color, about
10 minutes. Do not let it scorch. Add
the tomato puree and fry, scraping the
bottom of the pan to stop the mixture
from sticking, for 6 to 8 minutes, or
until all the liquid has been absorbed.
Add the un-chicken broth, carrots,
and zucchini. Stir in
the salt and reduce the heat to
medium low. Cook the rice uncovered and
undisturbed until almost all of the
broth has evaporated and little air
holes form in the surface. Cover the top
of the pan with a towel and the lid,
reduce the heat to very low, and cook
for 5 minutes more. Remove the pan from
the heat and let rest for 10 minutes
more, so that the rice can absorb the
steam and swell. Just before serving,
turn the rice over from the bottom so
that the juices are redistributed.

Serves: 6

Preparation time: 45 – 50 Minutes

Ingredients (use vegan versions):

• 1/2 cup basmati rice
• 1 quirt stewed tomatoes
• 1 10 fl oz can of mushrooms
• 4 cups cleaned chopped leek
• 2 diced stalks celery
• 2 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon crushed garlic
• 1/2 teaspoon tarragon
• 1/2 teaspoon rosemary
• 1/2 teaspoon oregano
• 1/2 teaspoon curry
• 1 cup white vegan wine (oppositional)

Directions:

On med. heat add all ingredients to a
large pot, cover with a lid and bring to
a low boil. After 10 min uncover.
Stirring occasionally for the remaining
20 mins.

Serves: 4

Preparation time: 30 min

Ingredients (use vegan versions):

• 1 cup basmati rice
• 2 cups water
• 1 tablespoon canola oil (optional)

Directions:

Rinse the rice in a fine sieve until
the water runs clear (you don’t have to
do this, but it lowers the carb
content).

Put the rice into a container, if you
want, you can put the oil in now and
and mix gently, coating each grain. Now
pour the water inside the container and
soak for 20 minutes.

Put the water and rice in a large
saucepan, turning heat on high.
When the water boils, cover the pot and
reduce the heat to low, and cook 15-20
minutes until all the water is absorbed.
I usually wrap a clean cheesecloth
around the lid to absorb excess water
since this eliminates mushiness.

When the rice is cooked, turn off the
heat and let stand, covered, for about
10-15 minutes. This lets the rice
absorb extra steam and get even
fluffier.

Serving Size:3/4 cup cooked
Calories: 150
fat: 0g (3.5g w/ oil)
fiber: 2g
protein: 3g
total carbs: 25g

Serves: 3-6

Preparation time: 50-60 min

Ingredients (use vegan versions):

• 1 cup uncooked rice — your choice
• 2 cups cold water
• 2 cloves garlic, minced or crushed
• olive oil
• 1/2 onion, coarsely chopped
• small roma tomato, chopped into about 4 pieces
• hot pepper of your choice, sliced lengthwise (I use jalapeno)
• tomato sauce (i’d say a little less that 1/4 cup)
• 1 teaspoon comino seeds (cumin) ground into powder
• 1 tablespoon vegan “chicken” bouillon
• salt, to taste

Directions:

This is an authentic recipe (other than the vegan
“chicken” bouillon) passed down to me by my
boyfriend’s mother, a mexican american who grew up in Texas
right on the border with Mexico. It’s
as authentic as you can get! this is
the type of rice I was raised on, and
it is wonderful. Some people expect
it to be spicier or richer…….I
wouldn’t call it “bland” but it is a
main staple simple dish, but it can be
spiced or “dressed up” if you want,
according to your taste. it’s
versatile!

Put a little olive oil (tbsp or so)
into a medium-sized pot and heat to a
medium temp. add the rice, uncooked,
and brown in the oil. Make sure all
the rice is lightly coated with the
oil. you do not have to stir the rice
around very much at first, while
browning, but as the rice becomes
browner you want to be stirring it
around to make sure it all browns
evenly and doesn’t burn. It will turn
BROWN….it’s not burning unless it’s
turning dark/black. Towards the end
of the browning, add the garlic so
that it is sort of sauteed/browned.

Next, dump the water on the rice (it
will steam up loudly) and add the
remaining ingredients. Stir well and
cover (with a small air escape).
Reduce heat to medium-low to medium,
and let cook for 20-30 minutes.
(cooking time and temp varies with
your stove….check after 20 min to
make sure you don’t burn!)

The essential part of this recipe is
DO NOT PEEK while the rice is cooking

When it is ready, all the water will
be absorbed, the rice will fluff, and
each grain will be “split open”
because of the browning. It should be
dry, not saucy. You can adjust the
spices/peppers to your taste. The
recipe can be changed by keeping with
the 1 cup rice/2 cups water ratio, and
adjusting remaining ingredients.

Goes great with any manner of mexican
beans or as a
side dish to mexican entrees such as
tacos, enchiladas, burritos, etc.
Also great by itself!

This dish is a staple in my house! it
is cheap, easy, and yummy!

Serves: 6 large servings

Preparation time: 30-45 min