Wednesday, November 07, 2007

VeganMoFo 7: Potlucky

This time, I'm back on the list and telling you about my favorite dish to bring to a potluck. (though I don't have a picture)

These are the reasons it's my favorite (yeah, it's a list):
- it's quick and easy to make
- it's gluten-free
- kids usually like it
- i can make it spicy or not, and it still tastes good
- it's a nice fresh summery dish, even though it's rice
- it can be served warm or cold, and on its own
- it's not liquidy so I can carry it around in tupperware without fear

The dish is a very simple Lemon Rice. It's not fancy. It doesn't look fancy or elaborate. But it works.

Lots of people make lemon rice in various ways, but here's my version. It's good to make the rice first, then cool it by spreading it out on a plate. The chili powder is for extra spiciness - you can leave it out altogether if you want something mild (or add more if you're a glutton for punishment).

Lemon Rice

1 tsp oil, plus extra
1/2-1 tsp chili powder
3/4 tsp turmeric
1/2 tsp chopped ginger
1 green chili, chopped finely
1/2 large onion (or 1 medium), chopped
salt to taste
2 cups rice, cooked (1 cup raw)
8 cashews, chopped roughly (optional)
1 tsp vegan butter (optional)
juice of 1 lemon
bunch cilantro, shredded by hand


Heat 1 tsp oil in a wok or pan. Add chili powder, turmeric, ginger, and green chili until they bubble and darken. Add onions and saute until golden brown.

Mix a little oil into the rice, then add to onions and combine well until rice is an even yellow color.

Heat butter in a small pan, and add cashew pieces. Saute until lightly browned and add to rice. Combine.

Just before serving, add lemon juice and cilantro, and mix well.

Variations: some people don't like onions, so I leave those out. For something more healthy or substantial, I sometimes boil chopped veggies or a potato and add them before the rice. If you don't like cilantro, just leave it out - it still tastes good.

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