Classic Rice Dishes

Rice, the staple grain for nearly half the world’s population is a symbol of daily sustenance as well as fertility and abundance. I’m not such a purist that white rice never touches my lips; it makes a more comforting risotto (using white Arborio rice), a smoother rice pudding, and it can be a delicate foil to hearty or spicy dishes. Still, you should know that refined white rice, even enriched, doesn’t compare with the nutritional profile of brown rice. With the bran and germ gone, white rice contains only a fraction of the vitamin, mineral, and fiber content of brown.

Few grains are as versatile as rice. Here is a selection of classic dishes, reinterpreted vegetarian style, and using brown rice.

• Jambalaya
• Chinese-Style Vegetable Fried Rice
• Basmati and Wild Rice Pilaf with Cashews
• Paella Vegetariana

Jambalaya

Serves: 6 to 8 Adapted from Great American Vegetarian

Spicy bits of vegan sausage lend an authentic flair to this simple vegetarian take on a Creole-Cajun classic. Many supermarkets now carry this versatile product, either in the produce section near the tofu products, or in the frozen foods section. Serve with coleslaw and fresh corn bread for a hearty, satisfying dinner.

• 1 1/4 cups raw brown rice
• 2 tablespoons olive oil, divided
• One 14-ounce package Tofurky sausage (Italian or kielbasa style),
• 1 large onion, chopped
• 3 to 4 cloves garlic, minced
• 4 celery stalks, diced
• 1 medium green or red bell pepper, diced
• One 28- to 32-ounce can diced tomatoes, with liquid
• 1 teaspoon each: paprika, dried oregano, dried basil
• 1/2 teaspoon dried thyme
• Cayenne pepper to taste
• Salt to taste

Bring 3 cups water to a simmer in a saucepan. Stir in the rice; cover and cook at a gentle, steady simmer until the water is absorbed, about 35 minutes.

Slice the sausage links 1/4 inch thick. Heat just enough of the oil to lightly coat the bottom of a large, nonstick skillet. Cook the sliced sausages ver medium-high heat, gently turning them until all sides are golden brown. Remove from the heat and set aside until needed.

Heat the remaining oil in the same skillet. Add the onion and sauté over medium heat until translucent. Add the garlic, celery, and bell pepper, and continue to sauté until all the vegetables are lightly browned.

Add the remaining ingredients except the salt. Bring to a simmer, then cover and simmer gently for 15 to 20 minutes.

Combine the skillet mixture with the hot cooked rice and sausage pieces in a large serving bowl and toss together thoroughly. Season to taste with salt (and a bit more cayenne if you’d like a spicier dish) and serve at once.

Chinese-Style Vegetable Fried Rice

Serves: 6

This tasty version of a take-out favorite can be made quickly, especially if you’ve cooked thebrown rice ahead of time.

• 1 1/4 cups raw brown rice
• 1 1/2 tablespoons olive or other light vegetable oil
• 1 medium onion, quartered and sliced
• 8-ounce bag frozen mixed vegetables, thawed
• 4 to 5 scallions, minced
• 15-ounce can baby corn, drained, cut in half if long
• 1 teaspoon dark sesame oil
• 1 to 2 teaspoons grated fresh ginger
• 3 tablespoonsreduced-sodium soy sauce, or to taste
• Freshly ground pepper to taste

Bring 3 cups water to a simmer in a saucepan. Stir in the rice; cover and cook at a gentle, steady simmer until the water is absorbed, about 35 minutes.

Heat the oil in a stir-fry pan or extra-wide skillet. Add the onion and sauté over medium heat until golden.

Add the mixed vegetables and scallions and stir-fry over medium-high heat for 5 minutes.

Stir in the cooked rice, sesame oil, and ginger. Season to with soy sauce and pepper. Stir fry for another 2 to 3 minutes, then serve.

Basmati and Wild Rice Pilaf with Cashews

Serves: 6
Adapted from Vegetariana

This simple recipe highlights the special aroma and flavor of Basmati rice.

• 1 cup raw brown Basmati rice
• 1/2 cup raw wild rice
• 3 tablespoons peanut or olive oil
• 3 scallions, minced
• 3 tablespoons minced fresh parsley
• Juice of 1/2 lemon
• Salt and freshly ground pepper to taste
• 1/2 cup toasted cashew pieces

Rinse the Basmati and wild rice and combine them in a heavy saucepan with four cups of water. Bring to a boil, then simmer, covered, until the water is absorbed, about 35 to 40 minutes.

Heat the oil in a large skillet. Add the cooked rice along with all the remaining ingredients except the cashews. Sauté over low heat for ten minutes, stirring frequently. If the mixture seems dry, add a small amount of water. Stir in the cashews and serve at once.

Paella Vegetariana

Serves: 6
Adapted from Vegan Express

This is an easy dish to make, and the results are splendid. Using quick-cooking rice, you can have a magnificent one-dish meal in about 30 minutes, whether for busy weeknights or a leisurely weekend meal.

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 2 to 3 cloves garlic, minced
• 1 green bell pepper, cut into 2-inch strips
• 1 red bell pepper, cut into 2-inch strips
• 2 cups diced ripe tomatoes
• One 15-ounce can vegetable broth
• 1 teaspoon saffron threads, dissolved in a small amount of hot water (see Note)
• One 6-serving portion quick-cooking brown rice, uncooked
• 1/2 teaspoon dried thyme
• One 14-ounce can artichoke hearts, drained and coarsely chopped
• 1 1/2 cups frozen green peas, thawed
• 1/4 cup chopped fresh parsley
• Salt and freshly ground pepper to taste

Heat the oil in an extra-wide skillet or stir-fry pan. Add the onion and garlic and sauté over medium heat until translucent, about 5 minutes.

Add the green pepper, and half of the red pepper (set aside the rest for garnish), and sauté for 5 minutes, stirring frequently.

Add the tomatoes, vegetable broth, rice, seasonings, and 1 cup water. Bring to a simmer, then cover and simmer gently for 10 minutes.

Stir in the artichoke hearts, peas, and half of the parsley. Check if rice is completely done; Add a small amount of water to cook further if needed, or to add a bit more moisture to the mixture. Season with salt and pepper. Cook just until everything is well heated through, about 3 minutes.

Transfer the rice mixture to a large, shallow serving container, or serve straight from the pan. Garnish with a concentric circle of the reserved red pepper strips, and sprinkle the remaining parsley over the top. Serve at once.