This vegan rice recipe is another great discovery from the Simply in Season Children’s Cookbook I picked up years ago at Ten Thousand Villages when I had the idealistic image of our sons cooking in the kitchen with me.
So the adult uses the cookbook, not the children. The recipes in the cookbook are more vegetarian than vegan, so I find myself veganifying them, which is very easy to do. The only ingredient this recipe calls for that a non-vegan may not have readily available is fake butter, but that is easy to locate at any grocery store. I use Earth Balance Buttery Sticks.
The original recipe does not call for raisins, but we decided to add them in. As a kid, I wouldn’t have liked apples and rice and raisins and walnuts all mixed together, but as an adult, I appreciate the flavor combination.
- 1 cup organic brown basmati rice
- 2 cups water
- 2 TBS dairy-free butter
- 1 cup finely chopped onion (about 1/2 large onion)
- 1 celery stalk finely chopped
- 2 large unpeeled Granny Smith apples
- 1/2 cup chopped walnuts
- 1/4 cup brown sugar
- 1 TBS dried thyme
- 1 cup raisins
- salt and pepper to taste
- Combine water and rice in a large pot. Stir once.
- Bring to a boil. Reduce hit to simmer and cover with a lid for 25 minutes.DO NOT REMOVE LID during the simmering process.
- Remove from heat and let sit for 5 minutes. Fluff with a fork.
- While rice is cooking, melt butter in a large frypan. Add onion and celery and saute until soft, about 5 minutes.
- In a large bowl, combine rice, sautéed onion and celery, diced apples, walnuts, brown sugar, thyme, raisins, and salt and pepper.
- I used Earth Balance Buttery Sticks for the vegan butter.