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Grains

Spanish Rice 

 

  • 2 Tbs avocado oil

  • 1 onion chopped

  • 4 cloves garlic chopped

  • 1 Tbs grated ginger

  • 1 tsp salt

  • 1 tsp cumin powder

  • 1 tbs dried oregano

  • 1 tsp chipotle powder

  • 1 cinnamon stick (remove before serving)

  • 5 cardamom pods (remove before serving)

  • 1/4 c tomato paste

  • 1 cup long grain white rice soaked and rinsed

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Soak the rise while you prep, soaking time is not important.

 

Heat the oil on high heat and add cardamom pods and cinnamon stick for a minute (should sizzle). Lower the heat to medium and add onions, garlic and ginger and cook until until onion is translucent (add a splash of water if sticking to pan). Add spices and herbs and stir for a minute or two. Remove cinnamon stick and cardamom pods (you can also remove at the end). Rinse and add rice and cook for a few minutes to blend flavors with rice. Add 2 cups water and tomato paste. Heat on low/medium for 20 minutes. You may get a tahdig effect on the bottom of the pan, which makes for delicious rice but extra cleanup because you need to soak the pan.

Helen's Kitchuri 

 

  • 1/3 cup moong dal

  • 1 heaping cup white basmati rice 

  • 1 scant tbs ghee

  • 2 tbs canola oil

  • 2 tsp whole cumin

  • 1 stick cinnamon

  • 10 whole cardamom pods

  • dash of turmeric

  • 1/2 medium onion, chopped

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Soak the moong dal for 30 minutes. Add rice and soak for 10 minutes. Stir and rinse. Heat ghee and oil til hot, throw in cumin, cinammon, cardamom, turmeric and stir. Add onions and cook till browned. Bring 4 cups water to boil. Add rice and moong dal and stir for a few minutes. Then add boiling water, lower heat, put lid on pot and let cook til done (20 minutes or so). Doesn't turn out well with brown - after double the cooking time it's still soupy.

Savory Quinoa

 

  • 1 1/2 c quinoa rinsed and drained

  • 2 dried shitake mushrooms

  • 2 bay leaves

  • 1/2 onion diced

  • 2 garlic cloves chopped

  • 1 tsp thyme or organo

  • 1 tsp salt

  • 3 cups water with homemade veggie stock

 

Sauce onions and garlic until soft. Add thyme and salt and saute for another minute. Add rinsed quinoa and stir to incorporate.  Add veggie broth and shiitake and bay leaves. Boil then reduce heat and simmer for 20 minutes until done.

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