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Rice With Vegetebles
1 1/2 cups uncooked rice
3 cups water
1 small onion, diced
2 cups chopped broccoli (florets and stems)
1 cup mixed raisins and dried cranberries
4 oz. Baked Savory tofu (from the store), cubed
1 12-oz can garbanzos, drained
1/4 pound oyster mushrooms, cut into strips
small handful of sunflower seeds
2 tbs garam masala
1 tsp ground cumin seed
2 tsp ground cardomom
1 tsp turmeric
2 tsp nutmeg
1/4 tsp cayenne pepper
1 TBS miso paste
1 TBS margarine or butter
1 cup sliced mushrooms
Put all into a pot. Bring to a boil, stir, cover, and reduce heat
to medium-low. Cook for 20 minutes, without removing cover. May
form a crust on the bottom. Serve with yogurt on the side.
Variations: Add cashews, walnuts, brown and golden raisins, dried
pineapple, carrot, cauliflower, precooked and cubed potato, mung
sprouts, or just about anything leftover. For brown rice, cook 40
minutes.
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Vegetable Rice 02