Sunday, January 18, 2009

Super Amazing Rice

We don't really do side dishes in our house.  Even if things start out in seperate pans, they end up all mixed together in a skillet big enough to house both of my cats.  

Sometimes, though, when I'm cooking for myself, I'll keep my foods seperate.  Yesterday I needed to use up some leftover pinto beans and wanted some really tasty rice to eat on the SIDE.  You know, rice good enough to eat all by itself.  Here's what I mixed up.
*For the record: Mike and the kids resorted to their usual ways and mixed this rice up with the beans.  It tastes good that way, too.

Stand Alone Rice
Makes a ridiculous amount

2 Tbsp. olive oil
1 yellow onion, finely chopped
2 cloves of garlic, minced
1 carrot, chopped
2 stalks celery, chopped
1 red pepper, chopped
1 small handful of parsley, minced
3 cups basmati rice
2 tsp. salt
5 cups water
3 Tbsp. Earth Balance
1/4 cup lemon juice

Heat a large saucepan over medium-high heat.  Add olive oil and onion and stir to coat the onions in oil.  Saute for about 2-3 minutes.  Add the garlic, carrot, celery, red pepper and parsley.  Stir to coat with oil and then add the rice.  Mix thoroughly and add the 5 cups water and 2 tsp. salt.  Put a lid on the pan and let the water come up to a simmer.  When it reaches a simmer, reduce heat to medium.  You want to maintain a simmer, but not let the pan boil over, for about 20 minutes.  Keep an eye on it, though, because sometimes it is ready before or after that!  When the water has been absorbed, quickly toss the Earth Balance and lemon juice into the pan, give it a little stir and return the lid to the pot.  Let it sit for 5-10 minutes.  Then fluff the rice a bit, adjust salt if needed, and serve.  Extra Earth Balance on top tastes delicious, of course.

Stay tuned tomorrow for a soup recipe using this leftover rice.

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