Ingredients (use vegan versions):

• 1/2 pkg frozen petite peas
• 2 cups instant brown rice
• 2-1/4 cups water
• 1 vegetable bouillon cube
• 1/4 teaspoon sea salt
• 1 bulb garlic, separated into cloves and each clove quartered
• 1 med onion, chopped
• 1 tablespoon olive oil
• 1/4 cup tamari
• 1 tablespoon tahini

Directions:

Microwave peas according to package directions. Meanwhile, bring water and salt to boil; stir in bouillon cube. Add rice; reduce heat to low; simmer for 10 min. While rice is simmering, saute garlic and onion in olive oil until softened and browned. Combine rice, peas and onion/garlic mixture; add tamari and tahini and stir. Serve immediately.

Serves: 4

Preparation time: 20 min

Ingredients (use vegan versions):

• 3-5 garlic cloves
• curry
• herbs – upon your taste
• 1 cup rice
• 3 cups vegan broth (hot)
• 2 cups soy ‘mincemeat’ or soy cubes
• salt
• olive oil

Directions:

Wash the rice, put in a bowl, cover with water
and leave for soaking. Meanwhile, put the soy cubes
in a separate bowl and pour over it hot veg
broth, cover, leave for 5-10 min (the bigger the
soy cubes are, the longer it must soak). Chop the
garlic. Heat the olive oil in a pan and put on it
garlic, curry and herbs – fry a bit for the
flavor developing. Squeeze the soy cubes as dry
as you can, but reserve all the liquid, and add
the squeezed soy to the pan and fry for a while.
It will be delicious if the soy will be a little
golden brown. Now add the rice (without water)
and fry stirring until some rice absorb the oil
and look a bit translucent. Mix well and and the
soy soaking broth, salt and cook until the
liquid is absorbed. At this moment you can add
some broccoli, paprika , tomatoes or mushrooms
if you want to make this dish more rich in taste
and color. Serve hot and enjoy!

Serves: 2-3 (big)

Ingredients (use vegan versions):

• 1 cup uncooked brown rice
• 1 cup uncooked wild rice
• 2 tablespoon vegetable oil
• 1 cup chopped red onion
• 2 Granny Smith Apples – peeled, cored, chopped
• 1/2 cup dried currants
• 1/2 cup fresh squeezed orange juice
• 2 finely chopped green onions (white and light green parts)
• cinnamon
• nutmeg
• 1/4 cup chopped pecans

Directions:

Cook the brown and wild rice together in a rice cooker or
according to package directions.

In a large skillet, saute the onion in vegetable oil
until golden (6-7 minutes). Add apple and cook for
additional 5 minutes.

Stir cooked rice into skillet and add scallions, currents,
orange juice, a pinch of cinnamon and a pinch of nutmeg.
Stir and cook for another 5 minutes. Stir in pecans and
serve.

Serves: 4-5

Preparation time: 60 min.

Ingredients (use vegan versions):

• 1 cup basmati rice
• 1 cup water
• 3/4 lb. mushrooms
• 1 medium onion
• 2 tablespoon canola oil
• 1/2 teaspoon cumin seeds
• 1/2-inch piece of cinnamon stick
• 1 bay leaf
• 2 whole cloves
• 2 cardamom pods
• Salt, to taste

Directions:

Wash rice, then place in the 1 cup of water while preparing
rest of ingredients. Slice mushrooms and onion. Heat the
oil over medium heat and add the cumin seeds, cinnamon
stick, bay leaf, cloves, and cardamom pods. Cook for 2
seconds. Add sliced onions and saute for 8 minutes. Add
mushrooms and saute another 5 or 6 minutes. Add the rice
with the water and salt, and gently stir. Increase the heat
to high to bring to a boil. Cover, reduce to low and simmer
gently for 25 minutes. Remove from heat, let sit for 5
minutes “then” stir. If you don’t want to add the
mushrooms, cook the onions for 12 minutes.

Serves: 4

Ingredients (use vegan versions):

• 1 medium onion, chopped
• 2 carrots, chopped
• 1 bunch red swiss chard leaves, chopped (use also the stems)
• 1 cup millet
• 2 cups vegetable stock (don’t put too much water, as the chard will leave its juice)
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 Tbl. olive oil

Directions:

In a medium pot, heat the olive oil. Saute the onion. Add
the carrots and saute. Add the swiss chard. When the chard
starts to leave some of its juice (after 1-2 min.), add the
millet, the stock, the salt and the pepper. Bring to boil.
As soon as it starts boiling, cover and cook for 10-15 min.
Enjoy!

P.S.
You can substitute the millet with quinoa. It’s really good.

Serves: 2-3

Preparation time: 15