Dirty Rice
The only thing dirty about this rice is the color. It is spicy and flavorful like its Southern namesake but without the animal parts of the traditional dish. Since Mardi Gras is Tuesday and the flavoring makes me think of Cajun seasonings, I decided to call it Mardi Gras Rice.
Lasst night, we were not thinking about Mardi Gras. We went going to a Valentine's party and needed to take food that would pair with Tofurky for the vegans and Cornish Hens for the omnivores. The hostess actually is one of my cheerleaders who encourages me to continue creating a cookbook of healthful fat-free vegan recipes. My friend has cooked dirty rice several times since I gave her the recipe a few weeks ago and asked me to bring it as my contribution to the party.
At home when I have leftovers of this rice, I roast sliced red and yellow bell peppers, sliced onions and diced sweet potatoes. I wrap a scoop of rice in a flour tortilla along with leftover rice and have a delicious and easy meal.
Based on a recipe in "Eat More, Weigh Less" by Dean Ornish.
1 cup short grain brown rice
1 medium onion, chopped
2 garlic cloves, pressed
1 large carrot, diced
2 stalks celery, diced
1 tablespoon ground cumin
2 teaspoons ground coriander
1 tablespoon chili powder
1/2 teaspoon cayenne pepper
2 cups vegetable broth
1 bay leaf
1 14.5 ounce can red beans, rinsed and drained
1 medium tomato chopped
1/2 cup corn kernels
In a 2-quart saucepan over medium heat, combine rice, onion, garlic, carrots, and celery. Add the spices to the rice and vegetables, stirring to distribute the spices. Cook uncovered for 5 minutes, stirring frequently.
In a 5-quart saucepan, bring the stock and bay leaf to a boil and carefully add to the rice mixture. The rice may foam up if it is very hot. Lower the heat, cover and simmer for 25 minutes.
Stir in the beans, chopped tomato, and corn. Cover and simmer for another 25 minutes or until the liquid is absorbed and the rice is cooked.
The only thing dirty about this rice is the color. It is spicy and flavorful like its Southern namesake but without the animal parts of the traditional dish. Since Mardi Gras is Tuesday and the flavoring makes me think of Cajun seasonings, I decided to call it Mardi Gras Rice.
Lasst night, we were not thinking about Mardi Gras. We went going to a Valentine's party and needed to take food that would pair with Tofurky for the vegans and Cornish Hens for the omnivores. The hostess actually is one of my cheerleaders who encourages me to continue creating a cookbook of healthful fat-free vegan recipes. My friend has cooked dirty rice several times since I gave her the recipe a few weeks ago and asked me to bring it as my contribution to the party.
At home when I have leftovers of this rice, I roast sliced red and yellow bell peppers, sliced onions and diced sweet potatoes. I wrap a scoop of rice in a flour tortilla along with leftover rice and have a delicious and easy meal.
Based on a recipe in "Eat More, Weigh Less" by Dean Ornish.
Dirty Rice
1 cup short grain brown rice
1 medium onion, chopped
2 garlic cloves, pressed
1 large carrot, diced
2 stalks celery, diced
1 tablespoon ground cumin
2 teaspoons ground coriander
1 tablespoon chili powder
1/2 teaspoon cayenne pepper
2 cups vegetable broth
1 bay leaf
1 14.5 ounce can red beans, rinsed and drained
1 medium tomato chopped
1/2 cup corn kernels
In a 2-quart saucepan over medium heat, combine rice, onion, garlic, carrots, and celery. Add the spices to the rice and vegetables, stirring to distribute the spices. Cook uncovered for 5 minutes, stirring frequently.
In a 5-quart saucepan, bring the stock and bay leaf to a boil and carefully add to the rice mixture. The rice may foam up if it is very hot. Lower the heat, cover and simmer for 25 minutes.
Stir in the beans, chopped tomato, and corn. Cover and simmer for another 25 minutes or until the liquid is absorbed and the rice is cooked.
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