Sun-dried Tomato, Onion, and Pine Nut ‘Risotto’

This creamy Sun-dried tomato rice bowl has all the texture and flavour of a risotto without any of the butter or cheese. Fluffy, short-grain brown rice, caramelized red onions, sun-dried tomatoes and the subtly sweet and nutty flavour of pine nuts are combined with mild hints of basil and garlic, a light drizzle of olive oil, and tangy fresh citrus. Topped with peppery arugula, creamy avocado, and vegan parmesan cheese, this is the perfect comfort food.

This risotto is rich, smooth, creamy and delicious….and if you have pre-cooked rice on hand you can whip it up in less than 20 minutes!

Mixed with:

Sun-dried Tomato, Onion, and Pine Nut ‘Risotto’  – serves 2

Risotto

• 3 cups short grain brown rice (cooked) – about 1 – 1.5 cups uncooked
• 1 medium red onion + 1 tbsp olive oil
• Handful of chopped, fresh parsley
• 5 sundried tomatos (in oil), chopped into small pieces
• 1/4 cup pine nuts
• 2 tbsp olive oil
• 6 tbsp Vegan Parmesan Cheese (4 tbsp ground almonds, mixed with 2 tbsp nutritional yeast and salt to taste)
• Arugula to garnish
• 1/2 avocado to garnish
• 2 tsp fresh lemon juice

Sauce

• 7 large sun dried tomatoes (dry, not in oil)
• half a red onion
• 1 clove garlic
• 2 medium tomatoes
• 70g tomato paste
• 4-5 big basil leaves
• 1 tsp cumin
• 3 tbsp olive oil

Directions

1. First cook your rice. I usually have a big bowl of pre-cooked brown rice to use. But if you don’t have pre-cooked then follow the instructions on the package and cook it.
2. While the rice is cooking, put onions and 1 tbsp olive oil into a small frying pan and saute on low-medium heat until the onions are soft and
3. • Make the Sauce:
   • Put the 7 sundried tomatoes in a small sauce pan and add just enough water to cover them. Cook on high heat until the water boils
   • In the meantime, chop the onion, garlic, tomatoes, and basil leaves
   • Once the water boils, turn down to low heat and add all of the other ingredients to the pot. Let it simmer for 10 minutes, stirring occasionally. Then blend with a hand mixer or pour into a food processor and mix until you have a smooth sauce.
4. Once the rice is cooked, turn the burner down to low heat, pour the sauce into the pot with the rice and mix well
5. Add the onions, chopped parsley, olive oil, sun dried tomatoes, and parmesan cheese and mix well. Let sit for 5 minutes.
6. In a small frying pan cook the pine nuts on medium heat, with no oil, until they start to turn brown (about 5 minutes)
7. Add the pine nuts  and lemon juice to the risotto
8. Put into 2 bowls, and garnish with a drizzle of olive oil, avocado, arugula, and extra parmesan cheese

Peanut Butter & Banana Rice Pudding

My love of rice pudding started the first time that I visited New York City and it’s famed restaurant ‘Rice to Riches’, an upscale and futuristic dessert shop similar to an ice cream parlour…but instead of tubs of ice cream, you’ll find giant tubs of rice pudding in every flavour imaginable with a variety of fruit, nuts, jams, sauces, and chocolate to top it off.

The problem is that most traditional rice puddings are made with white rice, milk or cream, and sugar.  But it’s so easy to make yourself and it makes a delicious breakfast, snack or dessert! This peanut butter and banana take on the classic recipe is made with brown rice, almond milk, and sweetened with banana. It’s delicious both hot and cold, and once the rice is cooked it only takes 5 minutes to make!

Ingredients

– 1 1/2 cups cooked brown rice (I usually cook a big pot of rice in the evening and then just take some out for breakfast)

-1 large banana

-1 1/2 tbsp peanut butter

– 1/4 tsp ground vanilla

-1/2 tsp cinnamon

-1/2 teaspoon nutmeg

-Handful of raisins

-1 tsp flax seeds

– Almonds to garnish (optional)

-3/4 cup almond milk

Directions

1. In a small cereal bowl, mash the banana with a fork until it forms a fairly smooth mixture.
2. Add the peanut butter and vanilla and mix well
3. Add the brown rice and stir it all together
4. Mix in the cinnamon, nutmeg, raisins and flax seeds
5. Top with almonds and almond milk.
6. Eat warm or cold!

Spiced Red Rice

This is a fast and easy way to add some flavour to a bowl of brown rice, and it works really well with other grains too.

 

Ingredients

• 2 cups cooked brown rice
• 1/3 cup tomato paste
• 1 small red onion
• 1 tbsp Olive oil for the pan and some to drizzle
• 1/2 tsp chili powder
• a pinch of red pepper flakes
• 1/2 tsp dried oregano
• 1/2 tsp paprika
• 1 1/2 tsp ground cumin
• Salt and Pepper to taste

Directions

1. Cook the brown rice in a small saucepan.
2. Chop the onion and sauté in a frying pan in 1 tbsp of olive oil until soft
3. Mix the chili powder, red pepper flakes, oregano, paprika, and cumin into the tomato paste  in a small bowl.
4. Once the rice is cooked add the onion, and spiced tomato paste straight to the pot and stir everything together. Put into bowls, drizzle with olive oil and add salt and pepper to taste.