Classic Rice Dishes
Here’s a simple brown rice dish that incorporates lots of fresh spinach. Using organic baby spinach is convenient, because it’s already cleaned and ready to go (though I usually give it a good rinse nonetheless). Scallions, fresh dill, and lemon juice add the finishing touch. more→
Paella is a traditional Spanish rice dish cooked in a skillet, colored bright yellow by saffron, and filled with seafood. This vegan rendition focuses on veggies instead. It’s an easy dish to make, and the results are splendid. If saffron is hard to come by, this gives you the option of using turmeric instead. This goes well with a simple salad of mixed greens with orange sections, cucumber, and toasted almonds. In season, add a few slender asparagus stalks to the plate for a really gorgeous meal. For an even quicker version of veggie paella, see Quick Quinoa Paella. more→
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→