After meditation, especially at noon or dinner, an easy meal based around rice is light but filling, and a gentle way to ease back into your daily routine.
This recipe makes 4 generous servings.
Rice ingredients:
1 cup dry basmati or other rice (not quick cooking or instant)
2 cups water
One quarter cup tomato sauce
2 tablespoons oil
Method to cook rice:
First toast the rice - I use a heavy iron saucepan with a lid. Heat oil over high heat for 15 seconds, stir in dry rice, and stir continuously with a wooden spoon till the rice changes to a light brown color and smells toasted.
Quickly and completely stir in tomato sauce. When rice is evenly coated add the water. Stir thoroughly, bring to boil, then turn down heat to simmer, place lid on pan, slightly tilted for steam to escape, for about 10 minutes, till water is almost absorbed.
Then turn off heat and cover pot completely and let sit covered for at least 20 minutes.
This produces fluffy rice with each grain standing separately. (See photo with rice grains presenting individually.)
Vegie stir fry:
While the rice is absorbing water prepare the vegetables to serve over. I like to use a combination of cashews or peanuts, chopped fresh or frozen broccoli, frozen peas, chopped celery, and bean sprouts.
When the rice cooking time is up, use a frying pan lightly oiled to stir fry the vegie and nut mixture till broccoli is fork tender or just crisp. Sprinkle with seasonings to taste. Gently stir in.
To serve your nutritious and quick cooking meal, spoon the rice into 4 rimmed plates or pasta bowls, spoon one quarter of the hot vegie mix over top.
Savor and enjoy!
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Note:
If you are into vegetarian cooking, this is my all-time favorite cookbook:
The Vegetarian Epicure by Anna ThomasArticle and photo credit by Susan Helene Kramer
