Turmeric Spiced Brown Basmati Rice

Every now and then, we lapse into cold, windy and dreary weather despite, every marketing catalogue loudly proclaiming spring! This lovely golden hued brown Basmati rice is a steady favourite on nippy evenings with the flavours of Fennel, Mustard, Carom and Cumin Seeds, peeking through in every warm spoonful. Tastes just perfect with a hearty Daal and a quick salad perfect for a weeknight.

Vegan Quinoa 'Not' Fried 'Not' Rice!
Vegan , protein rich with Quinoa and the added goodness of vegetables.
  1. Cooked Quinoa - 2 cups
  2. Sesame Oil - 1 tablespoon
  3. Scallions, Stalks & Greens, sliced finely - 1 cup
  4. Silken Tofu - 2 tablespoons
  5. Garlic Cloves, minced - 4 teaspoons
  6. Ginger Root, minced - 2 teaspoons
  7. Mixed Vegetables, diced - 2 cups (I used a combination of carrots, broccoli, red bell pepper, silverbeet stalks & mushrooms)
  8. Frozen Green Peas - 1 cup
  9. Soy Sauce or Aminos - 2 tablespoons
  10. Hot Chilli Sauce - 1 teaspoon, optional to drizzle on top
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  1. Heat oil in a skillet over low heat and add the scallion stalks. Reserve green bits for garnish.
  2. Add the garlic and ginger and cook until aromatic and golden.
  3. Throw the vegetables in and cook until lightly cooked on medium to high for 6 to 8 minutes. Stir constantly.
  4. Toss in silken tofu and break up. Cook for a couple of minutes.
  5. Mix quinoa and Aminos if using, or Soy Sauce.
  6. Take off the heat, sprinkle with scallion greens and mix through.
  7. Add apple cider vinegar and hot chilli sauce, if desired
  8. Serve immediately, drizzled with Sriracha, if desired.
  1. Quinoa is a great source of protein and makes the perfect meal when combined with vegetables.
Masala Vegan http://masalavegan.com/


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