Classic Rice Dishes
Gallo Pinto is the national dish of Costa Rica, which is the first place I ate it. It was served at every hostel I stayed at, fresh for breakfast and available all day long. It translates to “speckled rooster,” supposedly called that because of color contrast of the beans mixed with the rice. Whatever the reason, it’s a simple dish of rice and beans that tastes damn good. This is my version, kicked up just a bit. Recipe and photo contributed by Jason Wyrick from The Vegan Taste.
If the world were ending, I might just whip up this decadent treat as my finale. A rice pudding that you don’t have to stir for an hour? Now that makes me weak in the knees. Other reasons to swoon over this dessert: the incredible creaminess and the delicate blend of spices that sing in perfect harmony with the apples, raisins, and maple syrup. Reprinted with permission from The Blender Girl* by Tess Masters, © 2014. Published by Ten Speed Press, an imprint of Random House LLC. Photography © 2014 by Anson Smart. more→
Earthy flavored, gluten-free wild rice combines beautifully with aromatic vegetables and garlic for a pilaf that can also be served stuffed into a winter squash. Feel free to choose between delicious organic red palm oil or organic extra virgin olive oil. If you’ve got some small baked squashes, such as acorn, this makes a lovely stuffing. Recipe contributed by Leslie Cerier. Photos by Tracey Eller. more→
Prepare yourself for a treat for the palate and senses. Coconut rice seasoned with ginger, decorated with almonds, and sweetened with anti-oxidant rich dried and whole cranberries. Recipe contributed by Leslie Cerier. Photos by Tracey Eller. more→
This homey pilaf is infinitely versatile. Instead of rice, you can make it with quinoa, wheat berries, or bulgur. You can also swap out the white beans for cooked lentils, black-eyed peas, or chopped seitan. Or add some heat with a minced jalapeño chile. Recipe from One-Dish Vegan © 2013 by Robin Robertson. Reprinted by permission of The Harvard Common Press.
My husband certainly has a way with his vegetable garden. Each year there’s one or another crop that becomes, to put it politely, overabundant. The first year, it was tomatoes. The phrase, “too many tomatoes” was particularly resonant for me, as my overindulgence triggered an allergy (fortunately, temporary) resulting in itchy hives. The following year, the culprit was Swiss chard. Though mildly annoying at the time, my bewilderment over what to do with this profusion of greens led to my writing a book (my latest, Wild About Greens) on leafy greens of all sorts.
I came across a classic Thai dish that combines white rice with white potatoes, and though it sounds too starchy, the seasonings and embellishments sounded appealing. So I took the general idea of this recipe and revved it up to include the two main ingredients’ more nourishing counterparts—brown rice and sweet potatoes. This may sound like an offbeat combination, but really, it works! It’s like sunshine on the dinner plate. You can also substitute quinoa or any other favorite grain for the rice. Serve with a simple tofu, tempeh, or bean dish and a salad. Adapted from Vegan Express.
If you’re bored of regular rice and curry meal, this variation is a must try. Lemon is a staple in my kitchen. Lemon flavored rice with vegetables is a good way of taking less carbs and more healthy vegetables. Just this rice and your choice of pickles or chutney is a complete meal. I usually have this with Ruchi South Indian pickle. Photo and recipe contributed by Abi Anandakumar, fromAmi’s Vegetarian Delicacies. more→