Friday, August 7, 2009

Lemon Southwest Rice

The southwestern flavors of chiles and cilantro make this rice dish interesting. It's very yummy alongside the Farmers' Market Quesadillas I made a couple of nights ago.

Melt a tablespoon of vegan butter (such as Earth Balance) in a medium skillet over medium heat. Add 1/2 cup thinly sliced leek and cook for 5 minutes, stirring frequently. Add 1 and 1/2 teaspoons minced garlic and cook 1 minute, stirring constantly, then add 1 cup uncooked long-grain rice (such as basmati) and cook 1 minute, stirring constantly.

Add 2 cups vegetable broth, 2 tablespoons lemon juice, 1/4 tsp. salt, 1/8 tsp. ground coriander and a pinch of crumbled saffron threads. Bring to a boil, then cover, reduce heat and simmer for 30 minutes - the liquid should all be absorbed.

Just before serving, stir in 2 tablespoons chopped cilantro, 2 tablespoons canned chopped green chiles (undrained; I bought the ones from Whole Foods' 365 brand), and 1/2 teaspoon grated lemon rind.

3/4 cup is a side serving os 220 calories.

long-grain rice $3.94
vegetable broth $2.69
ground coriander $2.69
cilantro $1.69
canned green chiles $0.99

No comments:

The Vegan Pantry

  • Vegan yogurt - Whole Soy
  • Vegan milk - Silk
  • Vegan Feta - Sunergia
  • Vegan Cheese - Galaxy Foods
  • Vegan Eggs - Ener-G
  • Vegan Butter - Earth Balance