Greek-Style Rice with Sun-Dried Tomatoes and Fresh Basil

Greek-Style Rice with Sun-Dried Tomatoes and Fresh Basil

Delicious on its own or with a little butter and salt, rice really does not usually need much adornment. But dressing it up to go along with a special meal can be an extra pleasing complement to the dinner. This Greek-style rice dish, dressed up with some tangy sun-dried tomatoes, fresh basil and a bit of spice is really quite straightforward to prepare, and that is a bonus too. If you wish to make it vegan or just add a slightly different twist, than use some vegan Parmesan cheese (recipe listed below) instead of dairy based Parmesan. You will likely have more vegan Parmesan left if you follow the quantities I have listed, but I encourage you to make even more, as it keeps well in the fridge in a covered container for several weeks. I love it so much, I find myself eating a few spoonfuls just as it is before it even goes into a dish.

Appearing with a delectable Greek-style cauliflower gratin with Feta and olives and a Greek lentil soup, everything you need is there for one fine feast of a meal that won't soon be forgotten. If you don't wish to make the gratin, then perhaps consider my classic Greek Salad.

Sun-Dried Tomato Rice served with gratin

Greek-Style Rice with Sun-Dried Tomatoes and Fresh BasilGreek-Style Rice with Sun-Dried Tomatoes and Fresh Basil
Recipe by Lisa Turner
Cuisine: Greek
Published on April 26, 2018

Simple, colorful and delicious Greek-style rice with sun-dried tomatoes and fresh basil


Rice:
  • 2 cups water
  • 1 cup long-grain white rice (I used jasmine), rinsed
  • 1/2 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon sea salt
  • 1/2 cup sun-dried tomatoes, soaked in hot water for 30 - 40 minutes, drained and chopped
  • 1/4 cup fresh basil, trimmed and cut into thin strips
  • 3 tablespoons grated Parmesan cheese or vegan Parmesan, or more to taste
Vegan Parmesan (optional — see note below):
  • 3/4 cup raw cashews
  • 3 1/2 tablespoons nutritional yeast
  • 1/4 teaspoon garlic powder
  • 3/4 teaspoon sea salt
Instructions:
  • Bring the water, rice, paprika, turmeric and salt to a boil in a medium saucepan. Reduce the heat to low, cover, and simmer for 15 to 20 minutes, until the water has absorbed. Remove from heat and set aside.
  • Stir in the chopped sun-dried tomatoes, basil and Parmesan cheese or vegan Parmesan. Fluff with a fork and taste for seasoning, adding more salt or Parmesan as desired. Garnish with extra fresh chopped basil and pieces of sun-dried tomatoes. A little sprinkling of dried oregano adds a nice touch too.
  • Serve alongside your favorite Greek dishes, piping hot.
  • Note: To make the vegan Parmesan, combine all of the ingredients in a food processor and pulse until well combined. Keep remaining vegan Parmesan refrigerated in a covered container for 2 to 3 weeks.
Makes 4 to 5 side servings
Greek Rice with Sun-Dried Tomatoes


On the top of the reading stack:
Smashed, Mashed, Boiled, and Baked--and Fried, Too!: A Celebration of Potatoes in 75 Irresistible Recipes

Source: foodandspice.blogspot.com

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