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Cover: Gluten free cooking

Recipes with vegetarian

22May 12

Indian-Style Brown Rice

indian style brown riceLately I’ve been trying to eat more whole-grain foods, but at first I had a hard time getting down plain, whole-grain brown rice.  It’s just so heavy and seemed to always get stuck in a ball at the back of my throat.  I’ve always loved Indian pilau rice, so I decided to try and make something similar with organic brown rice.  This Indian-style brown rice recipe is the result.

As with most Indian dishes, you need a lot of ingredients that you might not have in your kitchen, so a trip to the shops might be in order before you can start making it.  In any case, I’ve tried to keep the ingredients list as short as possible and only use the most common Indian herbs and spices.  I also added frozen peas to the mix to try and make it into a full meal in itself, although the best thing to do is to top it off with your favourite curry.  It also goes quite nicely with my baked tofu in peanut butter sauce recipe.

You Need:

  • 500g organic brown rice
  • 1.5L water
  • 100g frozen peas
  • 4 cloves garlic, thinly sliced
  • 1 tsp salt
  • 2 tbsps unsalted butter
  • Seeds from 8 green cardamoms
  • 1 bay leaf
  • 1 tsp fresh chopped ginger
  • 1 cinnamon stick
  • 8 cloves
  • 1 tsp turmeric powder
  •  2 tbsps fresh chopped coriander

Steps:

  1. Melt the butter in a 3 litre pot over medium heat.
  2. Add the garlic slices, cardamom seeds, fresh ginger, bay leaf, cloves and cinnamon sticks and sauté for about 2 minutes or until the garlic starts to brown.
  3. Add the rice and sauté for about a minute, stirring constantly and making sure all the rice gets coated and toasted with the butter and spices.
  4. Add the water, salt and turmeric and bring to the boil.
  5. Add the frozen peas.
  6. Reduce heat to a simmer and cook for about 30 minutes or until the rice is tender.  The exact time varies greatly depending on the brand of rice used.
  7. Drain off any excess water.
  8. Mix the fresh coriander into the rice and serve with your favourite curry.

Ready In:  30-45 minutes

Serves:  6

Difficulty:  2 out of 5

Note: Now that I enjoy brown rice, I also eat this brown rice salad with pecans and sultanas. Simply scrumptious!

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13May 12

Vegetarian Black Bean Soup

Vegetable Black Bean SoupBack in my university days, there used to be a café near my school that served the most delicious Vegetarian Black Bean Soup every Friday, and at a price that even us struggling students could afford.  Ever since then I’ve tried to keep up the tradition at my home, where Fridays are still known as Black Bean Soup day.

The original version used smoked tofu, but I’ve substituted it for firm tofu, fried with paprika and cumin. Of course, if you’re a meat-eater, you could go ahead and substitute the tofu for ham; just make sure you remove it before puréeing. Another hearty broth is this bacon, carrot, butterbean and coriander soup.

You need:

  • 500g dried black beans, soaked overnight in 5 litres of water
  • 250g firm tofu, diced
  • 2 bay leaves
  • 1.25 litres water
  • A pinch of baking soda
  • 1 tsp salt
  • 4 tbsp olive oil
  • 1 Spanish onion, chopped fine
  • 2 large carrots, diced
  • 1 celery rib, finely chopped
  • 4 medium garlic cloves, minced
  • 1 tbsp ground cumin
  • 1 tsp paprika
  • 500 ml vegetable stock
  • 1 tbsp molasses
  • 1 red bell pepper, diced
  • 4 tbsp lime juice (lemon may be used)
  • Fresh coriander, chopped

Steps:

  1. Put the beans in a 5 litre pot with 1.25 litres of water, the bay leaves, half the salt and the baking soda.
  2. Bring to the boil, then reduce heat to a slow simmer.
  3. Cover and let it cook for 90 minutes, or until the beans are tender.
  4. Remove from heat. Take out the bay leaves and set aside.
  5. Heat olive oil in a large (at least 9 litres) stock pot on a medium-high heat until it’s hot, but not smoking.
  6. Add the onions, celery, carrot, tofu and more salt.
  7. Cook for 10-15 minutes, until lightly browned and softened, stirring occasionally.
  8. Reduce heat to medium and add the cumin, paprika and garlic, and cook for another 2 minutes, stirring continuously.
  9. Add the beans and their cooking liquid back into the mix along with the vegetable stock, molasses and red pepper.
  10. Bring to the boil; then reduce to a simmer and continue cooking for 30 minutes, stirring occasionally.
  11. Remove from heat and put half of the soup in a blender and purée until smooth.
  12. Mix the purée back into the rest of the soup.
  13. Add the lime juice and adjust salt and pepper to taste.
  14. Serve with the chopped fresh coriander as garnish.

Ready In: 2 hours

Serves: 6

Difficulty: 4 out of 5

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