I know it sounds crazy but when it comes to mealtimes I rarely look to rice. My partner always says he’d like more rice dishes, so I know it would be a welcome addition to the dinner rota, but for some unknown reason it never crosses my mind. It’s not that I dislike rice, but that for some reason it’s off my radar. Silly, I know. Beyond silly; ridiculous.
So after I finished my breakfast of spanikopita and a few spoonfuls of palm sugar (the crack of the sugar family I tell you), I decided I could spare a few minutes to put together this easy recipe from the upcoming Urban Vegan book (for lunch I mean- I’m a pig but even I need at least an hour between meals). The prep time is maybe ten minutes and the rest is just a slow simmer, so it fit in perfectly with my pretend-to-be-working day. Red pepper, celery, mushroom, and onion form the veggie base, rendering a delicious rice recipe suitable as a side for any Southern American main.