Ingredients: |
Ingredients: 2 c brown basmati rice
2 1/2 c water
12 sun-dried tomatoes (about 2/3 cup)
1 med red onion
1 med red bell pepper
12 cherry tomatoes
2 Tbsp vegetable oil
1/8 tsp red pepper flakes
OR 1/4 tsp chinese chili paste
1 tsp paprika
4 garlic cloves, minced or pressed
2 Tbsp grated peeled ginger root
1/2 tsp salt
1 c sliced scallions
1/3 c chopped fresh basil
2 Tbsp dry sherry (Optional)
2 Tbsp soy sauce
chopped toasted almonds, pecans, or walnuts
Optional: shredded red cabbage, green pepepr, chopped broccoli
|
Directions: |
Directions:In a saucepan with a tight fitting lid, bring the rice and water to a boil. Lower the heat and simmmer for 35 to 45 minutes, until the water is absorbed and the rice is tender.
Meanwhile, in a small pan on the stovetop or in a bowl in the microwave, bring to a boil the sun dried tomatoes covered with water, and then set aside until softened, about 5 minutes. Drain the sun dried tomatoes and chop them. Quarter and slice the red onion, dice the bell pepper, and halve the cherry tomatoes.
In a wok or large skillet on medium heat, warm the oil, red pepper flakes, and paprika. Stir in the onions, garlic, ginger and salt and cook, stirring occasionally, until the onions soften, about 7 minutes. Add the bell peppers and sun dried tomatoes and cook until the peppers are tender, about 5 minutes.
Add the scallions and the cooked rice and stir until everything is well mixed. Stir in the basil, cherry tomato halves, sherry, and soy sauce. Sever topped with toasted nuts. |
This recipe for Red Fried Rice - vegan is from