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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!

Ingredients

  • 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

Directions

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…

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Sweet love to you,

Mary

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