If so, I’ve got the one for you! Being the master of recipe invention, I threw this rice dish together not knowing what exactly would be the outcome and once again was pleasantly surprised. Lee couldn’t get enough of it and I must say I enjoyed it too! It was a matter of working with what I had, but I wanted something unique; so I got creative and it was a success.
I served the rice with ME-gan friendly baked beans, BBQ style tofu and a side of Kale. They went together well and it was a delicious meal. I hope you try it!
- 1 Tbsp. Sesame Oil
- 2 Tbsp. olive oil
- 2 Tbsp. BBQ sauce
- 4 cups vegetable stock
- 1 cup of Arborio rice
- 1 nectarine – peeled and diced into small pieces
- ½ medium size leek – finely chopped
- ¼ large sweet onion – finely chopped
- ¼ cup Daikon radish – diced into small pieces
- 2 medium carrots – diced into small pieces
- ½ cup raisins
- ½ tsp. sea salt
- 1 tsp. dill weed
- Tbsp. Capsaicin Sensation Jalapeño Marinade
Sauté leek, onion, radish, and carrots over medium heat, in combined oils, for 5 minutes. Add salt, dill, and BBQ sauce, stir and cook another 5 minutes – there should be a sizzle as you’re cooking it, but not too high or it will burn. Add in rice, stir and cook 2 more minutes. Pour in 1 cup of vegetable stock and cook until stock is cooked out – stirring occasionally. Add in 2nd cup of stock and do the same. When 2nd cup of stock is cooked out add in the last 2 cups of stock along with the Jalapeño Marinade, raisins and nectarine; stir. Lower heat to medium low (just a bit higher than simmer), cover with lid and cook an additional 25 minutes or until rice is soft.
MANGIA! Here are some pics of the entire meal…
Sweet love to you,