Classic Rice Dishes
This simple yet tasty and comforting combination rice and green peas is inspired by the Italian classic risi e bisi. Serve as a side dish with bean dishes or bean salads.
Brown rice is fine for a quick dinner, but the lovely color of black rice will make this dish extra special. Tempeh and peanuts add plenty of protein, and using a frozen Asian vegetable blend makes this super-quick as a weeknight meal. Recipe from The Oldways 4-Week Vegetarian & Vegan Diet Menu Plan, © 2014.
Combining pasta with a grain is fairly common in Eastern European cuisines, as well as Middle Eastern. Here’s one such pilaf, combining rice and slender noodles, which makes for a simple and tasty side dish. Serve with plenty of green veggies, and a salad to which you add chickpeas or other beans, for a simple dinner menu. more→
Called arroz verde in its native language, Mexican green rice (spiked with chilis, cilantro, and lime) is a good side dish to serve with burritos and other Southwestern or Mexican specialties. more→
Once you have some rice cooked, this sturdy, aromatic dish featuring cauliflower and curry seasonings comes together quickly. For a nice meal, serve with Lentils with Greens and Sun-Dried Tomatoes and a simple salad. more→
Traditionally, what makes Creole “dirty rice” dirty is the addition of fowl gizzards. Um, no thanks. Chopped eggplant, a Louisiana crop, takes its place in this super-satisfying veggie version. Not spicy in itself, but you can make it that way. That’s what Tabasco is for. Photo by K. Buntu. more→
When cooking a rice dish, I like to make extra to have as leftovers. You’ll get about two extra servings from this simple brown rice pilaf recipe. more→
Traditionally, this is made with pigeon peas —cute, round, and tan, also known as gungo peas or gandules. They’re a staple in markets with big Latin and Caribbean communities. If you can’t find them, no worries, use red beans — another island favorite. No harm will be done. Serve at room temperature or slightly chilled — it’s bright and refreshing either way. Recipe and photo by Ellen Kanner. more→