Classic Rice Dishes
My kids have such a soft spot in their hearts for rice pudding that we sometimes have it for breakfast instead of dessert. This is a fun new flavor twist on an old-fashioned dessert. It will keep for several days refrigerated and is just as delicious served chilled.Reprinted with permission from Vegan Casseroles © 2014 by Julie Hasson, Running Press, a member of the Perseus Books Group.
A Spanish-inspired recipe, this dish of brown rice and red beans is a great for busy weeknights, when you want something easy and hearty. The key is to have the rice cooked ahead of time, but even if you don’t, it’s still not a daunting task. Briny olives perk up the mellow flavor of brown rice and beans. Serve a simple green salad or a platter of tomatoes and pineapple, or sliced seedless oranges. Delicious with garlic-sautéed greens. Recipe adapted from Plant Power by Nava Atlas; photos by Hannah Kaminsky. more→
Take a trip to Spain without the expensive airfare. Enjoy a generous portion of this vegetable and chickpea paella whenever you’re feeling wanderlust for España. This Spanish-inspired paella is the best of two worlds: Spanish and healthy cuisines. The onion, garlic, lemon, paprika and bell pepper pack tons of Mediterranean flavor into this dish. On the other hand, you avoid the excessive oil and seafood the original dish is known for. Recipe and photo from Cooking CROWS: Healthy Cooking with Corn Rice, Oats, and Wheat by Sara Binde. Reprinted by permission. more→
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 contributed by Jason Wyrick from The Vegan Taste. Photos by Hannah Kaminsky.
Chinese-style stir-fried rice, filled with lots of veggies, is an easy and tasty side dish to serve with Asian-style vegetable and tofu dishes. It’s a great way to use up leftover brown rice, too. On the rare occasions when my family gets Chinese take-out, there’s always a lot of leftover rice, and this is usually the way it gets repurposed!
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→