---begin-tinykitchen---
Title: Quinoa with Pine Nuts

1 1/2 C quinoa
2 T olive oil
2 - large shallots, minced
1 t fresh ginger, minced
1/2 t ground cardamom
1/2 t ground coriander
1/4 t ground cumin
1/8 t cayenne
3 C vegetable stock or water
0 - salt and pepper
1/3 C golden raisins
1/4 C pine nuts, toasted
2 T fresh parsley, minced

Rinse the quinoa well to remove the bitter white coating. Drain thoroughly and set aside.

Heat the olive oil in a large skillet over medium heat. Add the shallots and ginger and cook, stirring, until the shallots are slightly softened, about 1 minute. Add the quinoa along with the cardamom, coriander, cumin, and cayenne and stir to coat with the oil. Stir in the hot stock or water and bring to a boil. Reduce the heat to low and season with salt and pepper to taste. Cover and cook until all water is absorbed, about 10 minutes.

Remove from the heat and stir in the raisins, pine nuts, and parsley. Serve hot.

From Vegan Planet
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---begin-tinykitchen---
Title: Savory Amaranth Porridge

1 C amaranth
3 C water
0 - salt
3 - scallions, minced
1 T soy sauce
1 t olive oil
2 T roasted pepitas

In a medium saucepan over medium-high heat, combine the amaranth and water and bring to a boil. Reduce the heat to low, add salt to taste, and simmer until the water is absorbed, about 30 minutes. During the last 5 minutes of cooking time, stir in the scallions, soy sauce, and olive oil.

Spoon the porridge into serving bowls, sprinkle with the pumpkin seeds, and serve hot.

From Vegan Planet
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---begin-tinykitchen---
Title: Kitchri

1/4 C split yellow peas, soaked one hour
0 - boiling water
1 C long grain rice
2 - whole cardamom seeds
2 - cloves
1 t salt
0 - pinch of turmeric
2 1/4 C water
2 T oil

Cover split peas with boiling water and cook for 15 minutes. Drain.

Bring 2 1/4 cups water to a boil. Add cardamoms, cloves, salt, and turmeric. Stir in rice and drained split peas. Cover tightly, lower heat, and steam until done.


From A Taste of India
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---begin-tinykitchen---
Title: Vegetable Pulao

8 T oil
2 - tomatoes, peeled and quartered
1/2 C green peas
1/2 C green beans, sliced
1/2 C cauliflower, cut up
1/2 C carrots, thinly sliced
2 - whole cardamom seeds
1 - cinnamon stick
2 - cloves
1 - bay leaf
1/4 t crushed black pepper
1 1/2 C long grain rice
3 C water
2 t salt

In 3 tablespoons of oil, fry tomatoes, peas, green beans, caulitlofwer, and carrots for 5 minutes. Remove and set aside. In remaining 3 tablespoons of oil, fry the cardamoms, cinnamon, cloves, bay leaf, and pepper for 2 minutes. Add rice and fry for 2-3 minutes.

Bring the water to a boil and add salt. Put in vegetables and rice. Stir well. Cover tightly, lower heat, and let steam until rice is done.


From A Taste of India
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---begin-tinykitchen---
Title: Coconut Rice

1 1/2 C grated unsweetened coconut
4 C water
1/4 C oil
1 - small onion, thinly sliced
2 T green pepper, chopped
1 - clove garlic, crushed
2 - whole cardamom seeds
4 - cloves
1 - cinnamon stick
2 t salt
1/2 C cashews, coarsely chopped
1/4 t cayenne
2 C long grain rice
1 - large tomato, peeled and chopped

Combine 1 cup of the coconut with the 4 cups water and bring to a boil. Remove from heat and let stand for 20 minutes. Strain, reserving the liquid for cooking the rice. Be sure to press out all excess moisture from coconut.

Saute onion in oil until golden. Add chopped green pepper, cardamoms, cloves, cinnamon, salt, cashews, and cayenne. Fry for 2-3 minutes. Add rice and stir for another 3 minutes.

Meanwhile bring the reserved coconut liquid to a boil and add the tomato, remaining 1/2 cup of coconut, and the hot, sauteed rice mixture. Stir. Cover tightly and steam until the rice is done.


From A Taste of India
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---begin-tinykitchen---
Title: Lime Rice

1/4 C oil
1/2 t mustard seeds
1 - bay leaf, crumbled
1 t turmeric
1 C cashews, chopped
1/2 t cayenne
1 t salt
2 C rice, cooked
1 C grated unsweetened coconut
1 T fresh cilantro, chopped
2 - limes, juice of

Heat oil and fry mustard seeds until they pop. Add bay leaf, turmeric, chopped cashew nuts, cayenne, and salt. Fry over very low heat for 3 minutes, stirring constantly. Add to rice, along with coconut, cilantro, and lime juice. Cover tightly and put in a 350 degree oven for 15 minutes.

From A Taste of India
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---begin-tinykitchen---
Title: Saffron Risotto with Snow Peas

2 1/4 C water
1/4 t saffron threads
1 T olive oil
2 T minced carrot
2 T minced celery
2 T minced shallot
1/2 C arborio rice
3 T dry white wine
1/2 t salt
3/4 C snow peas, shredded

Heat the water until simmering. Stir in saffron threads and set aside.

Place the olive oil in the rice cooker. After 1 minute, add the minced carrot, celery, and shallot. Cover and cook for 2 minutes. Stir in rice, cover and cook 2 minutes. Stir in wine, cover and cook 3 minutes.

Stir in saffron-infused water and salt. Cover and cook until all the liquid is absorbed. During cooking, occasionally lift lid and stir, covering again.

Stir snow peas into the risotto and let stand for 5 minutes before serving.

From Cuisinart Rice Cooker booklet
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---begin-tinykitchen---
Title: Sun-Dried Tomato Pearl Couscous

1 t olive oil
3 T shallot, finely chopped
3/4 C pearl couscous (Israeli couscous)
3/4 C vegetable stock
3/4 C water
1/4 t salt
1/4 C sun-dried tomatoes, chopped
1/4 C kalamata olives, pitted and chopped
1/2 t basil
1 T pine nuts, chopped and toasted

Add oil to rice cooker. Heat 1 1/2 minutes. Stir in chopped shallot and cook 2 minutes.

Add couscous, stir for 1-2 minutes, then add vegetable stock, water, and salt, stir. Add sun-dried tomatoes and basil. Cover and let cook until water is absorbed, about 15 minutes.

Let stand for 5 minutes, top with pine nuts and serve.

From Cuisinart Rice Cooker booklet
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---begin-tinykitchen---
Title: Confetti Pilaf

1/3 C wheat berries
0 - boiling water
1 t margarine
1 t olive oil
3 T shallot, finely chopped
2 T carrot, finely chopped
1/2 C long grain brown rice
1/4 C wild rice
1/2 t dried marjoram
2 C vegetable stock
1 1/2 C water
1/2 t salt
3/4 C frozen baby peas
1/2 C red bell pepper, chopped
0 - salt and pepper

Place the wheat berries in a heatproof bowl and cover with 2 inches of boiling water. let stand one hour to soften. Drain.

Place the margarine and olive oil in the rice cooker; cover and turn on. Heat for 1 minute.

Add chopped shallot and carrot; stir, cover, and cook 2 minutes.

Add drained wheat berries, brown rice, wild rice, and marjoram; stir to coat.

Add vegetable stock, water, and salt; cover and let cook until rice cooker switches to "warm."

Add the thawed peas and red pepper. Cover and let stand for 5 minutes. Salt and pepper to taste.

From Cuisinart Rice Cooker booklet
---end-tinykitchen---

---begin-tinykitchen---
Title: Company Rice

3 C water
3/4 C brown basmati rice
1/2 C dried lentils
1/4 C barley flakes or pearl barley
1/4 C cashews
1/4 C pine nuts
1/4 C whole almonds
1 T canola oil
2 bay leaves
1 1/2 t salt
1 - clove garlic, minced
1/4 t whole cumin seeds
1/4 t ground cinnamon
0 - ground black pepper

Combine all the ingredients in a 3-quart saucepan. Cover and bring to a boil over high heat. Turn the heat down to low and cook for 35-45 minutes, or until the rice and barley are tender. fluff the mixture with a fork and serve.

From Nut Gourmet
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---begin-tinykitchen---
Title: Festive Wild Rice

4 1/2 C water
1 1/2 C wild rice
1/3 C dates, chopped
1 1/2 T currants
1 1/2 t salt
3/4 t curry powder
3/4 t onion powder
2/3 C pecans, coarsely chopped and toasted

Combine the water, wild rice, dates, currants, salt, curry powder, and onion powder in a 2-quart saucepan. Cover and bring to a boil over high heat. Turn the heat down to medium-low and cook for 45 minutes, or until the rice is tender and all the water is absorbed.

Stir in the toasted pecans and serve.

From Nut Gourmet
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---begin-tinykitchen---
Title: Dirty Rice

1 T olive oil
1 - medium onion, finely chopped
1 - small green bell pepper, finely chopped
2 - cloves garlic, minced
2 C vegetarian burger crumbles
1 t Tabasco sauce
1 t dried thyme, drumbled
1/2 t salt
1/8 t cayenne
3 C cooked long-grain white rice

Cook the rice.

Heat the olive oil in a large saucepan over medium heat. Add the onion and bell pepper, cover, and cook until softened, about 5 minutes. Add the garlic, burger crumbles, Tabasco, thyme, salt, and cayenne. Stir to combine and heat through, about 5 minutes.

Stir in the rice and cook until hot, 5-7 minutes.

From Vegan Planet
---end-tinykitchen---

---begin-tinykitchen---
Title: Indonesian-Style Rice

3 - shallots, peeled
2 - small hot red chiles, seeded
1 - clove garlic, peeled
1/4 t salt
2 T peanut oil
1 - large carrot, shredded
2 C napa cabbage, finely chopped
1 C tempeh, poached and crumbled
3 T soy sauce
2 1/2 t sweetener
3 C cooked long-grain rice
1 - medium cucumber, peeled, seeded, and shredded
1/2 C dry-roasted peanuts

Cook the rice.

In a food processor, combine the shallots, chiles, garlic, and salt and process until smooth. Set aside.

Heat the peanut oil in a large skillet over medium heat. Add the carrot and cabbage and stir-fry until slightly softened, about 1 minute. Add the tempeh, 1 1/2 tablespoons of the soy sauce, and the sugar and cook until the tempeh is lightly browned, about 2 minutes. Stir in the reserved shallot mixture and cook until fragrant, about 30 seconds. add the rice and the remaining 1 1/2 tablespoons soy sauce and stir-fry to combine all the ingredients and heat through, about 10 minutes.

Garnish with cucumber and peanuts.

From Vegan Planet
---end-tinykitchen---

---begin-tinykitchen---
Title: Spicy Jasmine Rice

2 T peanut oil
1 - small red onion, finely chopped
1 - small hot red chile, seeded and minced
1 - large carrot, grated
2 - cloves garlic, minced
1 T fresh ginger, minced
2 - scallions, minced
2 T soy sauce
1/2 t sweetener
3 C cooked jasmine rice
1/2 C roasted cashews, chopped

Cook the rice.

Heat the peanut oil in a large skillet over medium-high heat. Add the onion and stir-fry until softened, about 5 minutes. Add the chile, carrot, garlic, ginger, and scallions and stir-fry until soft and fragrant, about 2 minutes.

Add the soy sauce, brown sugar, and rice and stir-fry until the ingredients are blended and the rice is heated through, about 10 minutes.

Sprinkle with chopped cashews and serve immediately.

From Vegan Planet
---end-tinykitchen---

---begin-tinykitchen---
Title: Roasted Beet Risotto

4 - medium beets, washed
4 C vegetable stock
2 T olive oil
1/4 C onion, finely chopped
1 1/2 C arborio rice
2 - large cloves garlic, finely chopped
1/2 C dry white wine
1/2 t salt
1/4 t ground black pepper
2 T fresh flat-leaf parsley, chopped

Preheat the oven to 375° F.

wrap the beets in aluminum foil and place in a baking pan. roast 45-50 minutes, or until tender. Remove from oven and unwrap. Set aside to cool slightly. Peel off skins and cut into cubes. Set aside.

Bring the broth to a simmer in a large pot. In a large skillet, heat the oil over medium heat. Add the onion and garlic and saute for 2-3 minutes. Add the rice and saute another 2 minutes.

Add the wine and cook, stirring constantly, until almost all the wine has been absorbed. Add 1/2 cup of the simmering broth and cook, stirring constantly, until almost all the liquid has been absorbed. Continue adding the simmering broth by 1/2 cup repeatedly for about 15 minutes.

Add the reserved beets, salt, and pepper, and another 1/2 cup of the broth, stirring constantly. Continue adding broth until the mixture is creamy, the rice is tender, and almost all the liquid has been absorbed.

Remove from the heat and stir in the parsley.

From Vegan Italiano
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---begin-tinykitchen---
Title: Baked Risotto with Spring Vegetables

2 T olive oil
1 - small onion, finely chopped
1 C arborio rice
3 - cloves garlic, finely chopped
1/2 C dry white wine
3 1/2 C vegetable stock
1/2 t salt
1/4 t lemon-pepper seasoning
1/2 lb. fresh asparagus, trimmed and steamed lightly
1 C frozen baby peas, cooked and drained
6 oz. baby carrots, halved lengthwise and steamed lightly
4 - scallions, thinly sliced
1/4 C fresh flat-leaf parsley, chopped

Preheat the oven to 425° F.

In a large skillet, heat the oil over medium heat. Add the onion and cook, stirring, about 2-3 minutes. Add the rice and garlic and cook, stirring, 2 minutes. Add the wine and cook, stirring, until almost completely absorbed. Add the broth, salt, and lemon-pepper seasoning; bring to a boil over high heat.

Cover the skillet and transfer to the oven. Bake 45-50 minutes. Stir in the asparagus, peas, carrots, scallions, and parsley.

From Vegan Italiano
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---begin-tinykitchen---
Title: Italian Barley

1/2 C chopped green peppers
1 - clove garlic, minced
1 - can tomato chunks (16 oz.)
1/2 t dried oregano
1/2 t dried basil
2 C water
3/4 C barley
1 - zucchini, chopped
0 - salt and pepper to taste

Saute green pepper, zucchini, and garlic in a little olive oil.

Add tomatoes, spices, and water. Bring to a boil.

Add barley, simmer for 50 minutes until water is absorbed.
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