So this is not a very fun post. I lost my camera for about 4 days and well, I didn’t get any shots of these… but I found some pictures to add to the post anyway. I hope you enjoy. I loved this rice. I made it for my parents with a roast lemon chicken (from Americans Test Kitchen… I am border line obsessed ATK)It goes without saying that the meal was by no means vegan but the rice was! And it was beyond yum, if I do say so myself. I made 4 cups of cooked rice for 3 people… and we ate almost ALL of it. It got me thinking that maybe I wasn’t to start to experiment with Indian flavors more. Joe loves Indian food and I usually shy away from it because I don’t like spicy things. But if I’m cooking I can control the spice when I cook at home, and just punch up the flavor!
Almost-kinda-sorta Indian Rice
- · 2 “good” sprays of butter flavored pam (or you can use oil if you aren’t on a fat free diet)
- · 2 cup white rice
- · 4 cups fat free vegan stock chicken and vegetable- I had 2 cups of each (use whatever stock you prefer)
- · 1/4 cup chopped onion
- · 2 1/2 tsp. minced garlic
- · 2 Tbsp. prepared honey mustard (more or less… I didn’t really measure)
- · 1 tsp. ground cumin
- · 1 tsp turmeric
- · 1 1/2 tsp paprika
- · 2 tsp cinnamon (I probably used more.. but 1 tsp is a good place to start)
- · Fresh parsley, chopped
- Sauté the rice with the pam in the pan but do not let it brown. (It should be fragrant and get a little darker in color)
- Add stock, onion, garlic, mustard and spices. Stir well. Bring to a boil.
- Turn down the heat, cover, and let simmer for about 30 minutes, until all the stock is absorbed.
- Remove from heat. Fluff with fork. (you will need to mix some of the spices back in) Season with salt and pepper. Top each serving with chopped parsley.
- (For a low residue version-omit parsley, mince of grate the garlic and onion)
- Think about how awesome Ray Rice is while you eat your rice....