Loaded Rice, Vegan Recipe
This rice dish I have served to friends over a festive table as a main meal or as a delicious and nutritious side dish. I served this at a retreat day we catered in Dundee. Another one coming in October ;)
- 2 cups Brown Basmati Rice
- 3 cups Vegetable Stock
- 2 1/2 cups Coconut Milk
- 2 tsp Cumin Seeds
- 2 tsp Brown Mustard Seeds
- 1 cup Chopped Onion
- (1/2 cup Celery, chopped optional)
- 4 Cloves Garlic, crushed
- 1 tsp vegetable oil
- 3 bunches Spinach
- 1 cup Cashew Nuts
- 1 cup Chickpeas
- 2 TB Soy Sauce
- 2 tsp Curry Powder
- 1/2 tsp Chili Flakes
Cook the rice with the vegetable stock and 1 Cup of Coconut Milk in a large pot. Bring the pot to a boil and then simmer for 35 minutes covered.
In a heavy-bottomed pan, toast the cumin and mustard seeds until popping begins and then add the onion and garlic with the vegetable oil stirring frequently until translucent.
Mix all the remaining ingredients including the 1.5 cups of coconut milk in a large pot. When the rice is finished, add to the mix and mix thoroughly.
(I also baked mine in the oven at 180C for 15 minutes to crisp up the top and sides while getting the rice a little drier)
