Tag Archives: rice

Product Review and Recipe: Ariven Imperial Rice

24 Feb

Ariven PlanetHaving been concerned for animal welfare from an early age, Adiphen Bose also noticed the connection between the large amounts of unused land and the staggering amount of people whom were starving in Southern India. These realizations gave Bose a vision, and from it, Ariven Planet was born. Ariven Planet benefits both human and non-human animals by creating sustainable animal sanctuaries that provide quality food for people, with a portion of harvests being used to feed the hungry.

Operating on three main business principles, the folks at Ariven Planet focus on 1) “A purpose beyond profit” 2) “A belief that businesses should do no harm, yet benefit all” and 3) “A dedication to health-minded sustainability.” Without the use of GMOs, chemicals and pesticides, in addition to the use of recyclable and biodegradable packaging, Ariven Planet lives up to its promise (source).

Ariven Imperial RiceAriven Planet currently sells coffee, tea, and rice, and is proud to be the first to bring the Royal Heirloom Rice of India to the United States. Needless to say, I am glad they did! Their Ariven Imperial Rice is like no rice I have ever had before. Having followed the preparation directions exactly, the result was perfectly cooked, plump rice. Though there was a little excess water in the bottom of the pan, it was easily drained and ensured that the rice was moist. The resulting light, fluffy grains impart a nice, slightly sweet yet mild flavor and are a rich source of B vitamins. These precious little pillows could surely be used in both sweet and savory dishes and are excellent for soaking up a variety of saucy toppings. I highly recommend Ariven Imperial Rice and am happy to offer a 15% off coupon code BETHECHANGE108 towards their online store.

For your eating pleasure, below is a recipe for Mushroom Mutter Masala to eat atop this rice. Enjoy!

Mushroom Mutter Masala

Mushroom Mutter Masala

2 cups Ariven Imperial Rice, prepared
2 tablespoons olive oil
1 (16-ounce) package sliced white button mushrooms
1 tablespoon garam masala powder
1 (1-inch) piece fresh ginger, peeled and grated
1 large clove garlic, peeled and minced
1 teaspoon salt
1-1/2 cups frozen peas, thawed
1 (13.5-ounce) can coconut milk
2 (8-ounce) cans tomato paste*
1 cup vegetable broth

Heat oil in a 4-quart pot over medium heat. Add mushrooms and cook for 5 minutes, or until tender.

Add garam masala, ginger, garlic and salt to the pot, cooking and stirring for an additional minute.

Place remaining ingredients in the pot and continue to cook and stir until combined and heated through.

Serve over prepared rice.

* Should you prefer less tomato paste, simply use 1 (8-ounce) can tomato paste and decrease your vegetable broth amount to 1/2 cup.

Ariven Imperial Rice

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NOTE: The product noted above was a free sample provided by Ariven Planet, which has no affiliation with Vegan Food Addict. The views and opinions expressed herein are solely that of Vegan Food Addict and do not necessarily reflect that of others.

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Smoky Hoppin’ Jane

30 Dec

Let your first meal of the New Year be filled with foods that are said to bring good luck.

Commonly consumed in the Southern United States, Hoppin’ John is centered around black-eyed peas, which symbolize coins and are thought to bring prosperity. The black-eyed pea, a legume and subspecies of the cowpea, provides various vitamins and minerals. These beans are a very good source of Dietary Fiber, Folate and Manganese, and are a good source of Copper, Iron, Magnesium, Phosphorus, Protein and Thiamin (source).

This recipe, which I like to call Smoky Hoppin’ Jane, is healthier than the original but without sacrificing flavor. Traditionally served alongside greens, this dish is enhanced with the addition of collards, which symbolize dollars due to their green leaves. If that doesn’t provide enough luck and prosperity for you, serve with a piece of cornbread, and this Hoppin’ Jane will be the perfect New Year’s meal.

Smoky Hoppin' Jane

Smoky Hoppin’ Jane

1 cup uncooked black-eyed peas
3 cups water
2 bunches fresh collard greens, rinsed well
3 cups vegetable broth
1 cup white onion, chopped
8-10 slices tofaken, chopped (recipe here)
1 bay leaf
1/2 teaspoon liquid smoke
1/4 teaspoon salt
pepper to taste
2 cups steamed brown rice

Soak black-eyed peas in 3 cups water overnight or during the day for 12-14 hours. Drain and rinse peas.

Meanwhile, rinse collard greens thoroughly and discard any wilted or discolored pieces. Tear the leaves away from their rigid stems and squeeze to remove excess water. Stack leaves on top of each other and roll into a log. Slice into 1/2-inch strips.

Place greens in a large pot along with soaked peas, vegetable broth, onion, tofaken, bay leaf, liquid smoke, salt and pepper. Bring to a boil over high heat then reduce heat to low and simmer, stirring occasionally for 45 minutes, or until beans are tender. Remove from heat and discard bay leaf. Serve over rice.

Jeera Rice

23 Sep

Here in Chicago we have an awesome authentic Indian restaurant called Gaylord Fine Indian Cuisine; and one of my favorite things to eat there is the Jeera Rice, a popular North Indian dish. Jeera, Hindi for “cumin seeds” (source) is used to describe this dish as it is prepared with cumin seeds. Traditionally cooked with a blend of spices such as cardamom, cinnamon, cloves, coriander and cumin, Jeera rice is easy to prepare, and is delicious on its own, but even more so when eaten alongside curry or another sauce-heavy dish.

They key to making this rice is to rinse your rice before cooking (especially if you use brown basmati), which helps remove excess starch, and to fry it before boiling, which helps improve the texture, in addition to adding another dimension of flavor.

Jeera Rice

Jeera Rice
Yields 4 cups

2 cups white basmati rice
2 tablespoons vegan buttery spread
2 whole cloves
1/4 teaspoon ground coriander
1/4 teaspoon cumin seeds
2 brown whole cardamom
4 cups water
3/4 – 1 teaspoon salt
1/4 teaspoon ground turmeric

Place rice in a sieve or strainer and rinse until water runs clear. Set aside.

In a medium-large pot, melt butter over medium heat. Add cloves, coriander, cumin, cardamom and rice. Cook, stirring often, over medium heat for 5 minutes. Add water and salt to taste, and bring to a boil over medium heat.

Cover, reduce heat to low and simmer for 15 minutes. Remove from heat and allow to sit for 5 minutes before removing lid. Sprinkle with turmeric, mix carefully and serve.

How to Remedy Clumpy Salt: Did You Know?

20 Apr

In humid environments, pantry items such as salt, sugar and spices tend to clump together due to excess moisture in the air. If you’ve experienced this, you know what a hassle it can be to season your food. An easy remedy is to place a few grains dried rice in your salt shaker and it will absorb the excess moisture. Yay, free-flowing salt!

Rice in Salt Shaker

Cheesy Broccoli Rice Casserole with Chickpeas

3 Mar

Brown rice is a healthy grain to consume as it provides vitamins and minerals not prevalent in white rice. When compared, 1 cup of brown rice provides more than double the omega-6 fatty acids, fiber, magnesium, manganese, phosphorus and selenium than that of white rice (source and source). This is mostly due to the fact that brown rice still contains its bran and germ layers, which are rich in nutrients. With white rice, these layers are removed. Brown rice also provides energy, antioxidants, lowers cholesterol, and reduces your risk of heart disease, metabolic syndrome and type 2 diabetes. Read more about the various health benefits of brown rice here.

Soaking rice before cooking not only provides a fluffy final product, but also renders the rice more digestible and shortens cooking time. This can be convenient for those with busy lives due to the fact that the rice can soak while you’re out taking care of your daily duties, then, when you get home, you can proceed with cooking. For this recipe, however, should you find that you are super short on time, instant rice can be easily substituted. Simply prepare according to package directions and substitute vegetable broth for water.

Cheesy Broccoli Rice Casserole with Chickpeas

Cheesy Broccoli Rice Casserole with Chickpeas

1-1/2 cups uncooked long grain brown rice
3 cups warm water
1 quart vegetable broth (divided into 3 cups and 1 cup)
1 tablespoon olive oil
1/2 cup chopped white onion
3 cups chopped fresh broccoli
1/4 cup water
1 (15-ounce) can chickpeas, drained and rinsed
1 (8-ounce) container chive and garlic imitation cream cheese (I use Galaxy Nutritional Foods)
1 cup vegan shredded cheddar cheese, plus more for the top
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Soak rice in 3 cups warm water for 6-8 hours. Drain, rinse and place rice in a medium-size pot. Add 3 cups vegetable broth, bring to a boil over high heat, then reduce heat to low, cover, and simmer for 30 minutes. Keep covered, remove from heat and allow to rest for 10 minutes.

Preheat oven to 350º F. Lightly grease a 9” x 13” casserole dish and set aside.

Meanwhile, in a large, wide pot with lid, heat olive oil over medium heat. Add onion and broccoli and stir for 1 minute. Add ¼ cup water, cover and continue to cook for an additional 5 minutes or until broccoli and onion are tender. Do not remove the lid during this time as it will allow steam to escape. Remove pot from heat and add remaining ingredients, including cooked rice and remaining 1 cup vegetable broth, stirring to combine.

Spread mixture into prepared dish and sprinkle with extra vegan shredded cheese. Bake in preheated oven for 15-20 minutes or until cheese is melted.

NOTE: The cream cheese used in this recipe was a free sample provided by Galaxy Nutritional Foods, Inc. The views and opinions expressed herein are strictly my own and do not necessarily reflect that of others.

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