This recipe is fantastic – it’s spicy, exotic, with bursts of many complimentary flavours. It’s a winner, and a must-keep. Serve it with my meatless meatballs * and some vegan yoghurt, with a handful of nuts – nutritious, and a feast for the senses.
Note : Here is a recipe for the vegan meatballs http://www.mouthwateringvegan.com/2014/04/05/meat-balls-romano-pepper-pomegranate-tomato-wine-reduced-sauce/
2 cups basmati rice
½ cup black quinoa
Rinse thoroughly then boil the two together, drain and then set aside.
FOR THE RICE MIX
extra virgin olive oil
½ cup desiccated coconut
1 small onion, finely chopped
2 tsp panch puran (a ready mix of fenugreek seed, nigella seed, cumin seed, black mustard seed, and fennel seed)
1 tsp curry powder
½ tsp chilli powder
salt to taste
2 Tbsp tomato puree
¼ cup black fat raisins
extra oil for mid cooking
Heat the oil up in a large saucepan, and fry the onions with the coconuts. When the coconut turns golden, add the spice. Mix for a few minutes until the spices give off their delicate scent, and stir in the raisins.
Now add the tomato puree in with the rice mix – stir it in well so that the rice can absorb the flavours. If too dry after a couple of minutes, add some oil. I wouldn’t be tempted to add water as that will remove the chances of a crisp flavoured rice.
Taste and serve alongside my vegan meat balls and lemon wedges.
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010