Sunday, January 15, 2012

'Fried' Rice and Snow!

Hey everyone! I don't know about you guys, but we've barely had any snow here since a couple days ago.  Our dog is so excited that we finally got some snowy drifts! Everyone was hoping for a snow day on Friday, but since finals are coming up, no one held their breath :)
Anyways, here's some oriental recipes I've been working on the last few weeks...they're both delicious! The 'Fried Rice' is a mixture of long-grain brown rice, wild rice, veggies, and delicious Chinese seasonings...and the Mango Curry Soup is creamy, somewhat spicy, and ridiculously full of flavor.  Check them out!

I wanted a recipe with the flavors of fried rice, but didn't really want to fry I cooked the rice seperately, sauteed the veggies and seasonings, and mixed 'em together in a big bowl! Honestly, I love this recipe.  It's flavorful and sounds a lot more complicated than it is.  You just have to allow time for the rice to cook and chop your veggies!

Vegan 'Fried' Rice

1 cup long-grain brown rice
1/3 plus 1/4 cup wild rice
2 large carrots, cut into rounds
2 celery stalks, chopped
2 tbsp. extra virgin olive oil
About 1/3 cup of diced onion--maybe 1/3, 1/2 of a medium onion
2 large cloves of garlic, pressed/minced
1/2 cup fresh or frozen peas
3/4 tsp. turmeric
3-5 tbsp. tamari (I use the San-J organic brand)
1/2 tsp. dried ginger powder
1/2 tsp. sea salt

First, cook the brown and wild rice in about 2  7/8 cups of water.  Bring the water to a boil, then bring it down to a simmer and cover it with a lid.  Mine had to cook for about 25 minutes until all the water was absorbed, but other people will probably have different times. 
Anyways, once your rice is done cooling, leave it to cool for a while.  Saute the onions in the olive oil in a large pan for about 2-3 minutes, then add garlic and saute as well.  (Be careful not to burn the garlic!) Add the carrots, celery, peas, tamari, ginger, turmeric, and sea salt.  Cook the vegetables all together for about five minutes, until they're soft but still a bit hard (not crunchy, but not limp).  Add to a large bowl with the rice and mix all together.  Taste, and if it needs more flavor, add some more tamari.  Enjoy!

This is so quick, creamy, and super delicious! I love this soup, and it's best served cold--I take a bag of frozen mango and let it thaw in the dehydrator for a while, then blend it while it's still cold.

Mango Curry Soup (makes enough for one big bowl of soup)

2 1/2 cups thawed or fresh mango chunks
1 heaping tablespoon Thai Kitchen Red Curry Paste (can use another curry paste too)
1 tablespoon chopped yellow onion
A few good shakes of salt

Blend everything until it is super creamy.  If using fresh mango chunks, preferably chill in the fridge for a little bit before serving.  This soup is gorgeous, and can be easily doubled for more people.  I doubled it and gave everyone in my family a small bowl. 
I have lots more coming up soon! Everyone have a great week, and to high schoolers across the nation, good luck on semester exams!

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