Thursday, March 24, 2011


After much thought and a few trys (and fails) I have finally developed a replacement for the dairy-laden wonderfulness of Risotto - Enjoy!

2 cups cooked organic short grain brown rice (Lundberg)
1 cup water, or milk of choice (rice milk, or coconut milk), or broth of choice
2 tablespoons oil of choice (pure olive oil - Trader Joes)
1/4 teaspoon sea salt
1 teaspoon garlic powder
1 teaspoon onion powder, or 1 tablespoon onion flakes
1/4 teaspoon cumin
1/4 teaspoon coriander
1/4 teaspoon dry mustard powder
pinch of black pepper (optional)

Place cooked rice in medium saucepan; add liquid and oil; stir to combine; place pan over medium low heat.

In a small airtight container, combine sea salt, garlic powder, onion powder, cumin, coriander, mustard powder, and black pepper; place on lid and shake vigorously.

Sprinkle spice mix over rice; stir to combine; place lid on pan; cook, stirring occasionally, until desired thickness is reached and rice is heated through.

Serve immediately.

Servings: about 2-1/2 cups (family of 4)
Cook time: about 10 minutes

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