Thanksgiving Ideas: Rice Pilaf

This is a recipe from an article in the Huffington Post. This rice pilaf is filling and a touch gourmet.

1 teaspoon avocado or olive oil
1 onion, diced
1 cup button mushrooms, thinly sliced
1 cup fresh corn kernels
1 carrot, diced
small handful slivered almonds
small handful dried cranberries, unsweetened
1 cup long grain or basmati brown rice
1/4 cup wild rice
sea salt
3 cups spring or filtered water

In a deep, heavy pot, heat the oil. Saute the onion with a pinch of salt until fragrant, about 2-3 minutes. Add the almonds and cranberries and saute until well-coated with oil. Stir in the balance of veggies and saute with a pinch of salt for 1-2 minutes more. Spread the vegetables evenly over the bottom of the pot and top with the rices. Gently add the water and a pinch of sea salt. Bring to a boil. Reduce heat and simmer over low heat for about 45 minutes, until all the liquid is absorbed and the rice is fluffy. Remove from heat and allow to stand, covered, for 5 minutes. Stir well and remove to a serving bowl. Garnish with fresh parsley sprigs.

Jollof Rice

Jollof Rice is West African deliciousness. Usually served with chicken and beef you can just eat it as is, with some lentils or maybe some seitan or tvp chunks. I took this recipe off the internet and veganed it.



Salt and pepper, to taste
Vegetable oil
2 cups rice
2 1/2 cups veggie stock
1/2 chili pepper chopped (more or less depending on your spice wussiness)
half an onion, finely choped
a clove or two of peeled and chopped garlic
2 large tomatoes, blanched and mashed
2 tbl. tomato paste
1/4 cup of chopped carrots (could also add green beans,
mushrooms and/or bell peppers to veggie it up)


Fry the onions, garlic and chili pepper. Add tomatoes, tomato paste, half the combined vegetables and 1/2 cup of stock. Stir well, adjust seasoning and simmer on low heat for 5-7 minutes. Finally, stir in the uncooked, long-grain rice. Cover and simmer slowly on low heat for about 15 minutes.

Arrange the remaining vegetables on top of the rice and continue to simmer until the rice absorbs all the stock, softens and cooks. It may be necessary to sprinkle additional water mix to help the rice cook. If so use small amounts at a time.