I have a knack for making fluffy rice every time. I reveal my secrets here.
1 cup white or brown rice1-¾ cups water for white rice2 cups water for brown rice1 tsp salt1 Tbsp canola, vegetable or extra-light olive oil
To Make It:
The two tricks to fluffy rice are to (1) wash the rice and (2) use a heavy, preferably nonstick, pan with a tight-fitting lid.
So, first put the rice in a strainer or colander and rinse it under cold water for at least two minutes. This will remove the starchy residue that is the main culprit on making rice sticky.
Put the rice into a heavy pan. The heavier the pan, the less likely the rice is to burn. Add water, salt and oil. Put on the stove over medium to medium-high heat until it boils. Stir and reduce heat to simmer. Cook approximately 16 to 20 minutes for white rice, 45 to 50 minutes for brown rice. Fluff before serving.
We had really nice crops of Brussels sprouts and carrots in our garden this year, so this recipe naturally followed.
This easy recipe uses canned beans, with sautéed onion to give them some zip. If you want a smoky flavor, add a very small amount of liquid smoke—a little goes a long way.
I love Mexican rice and had to give it up when I went vegetarian because in most restaurants it is made with chicken broth. I did approximately 50 trials before I came up with this recipe. I hope you like it.
Spinach and feta are a winning combination in any dish. Add some dried cherries, nuts and tangy dressing and wow!
The only food I have missed since going vegetarian is deviled eggs. I discovered that what I really miss is the yellow yolk mixture the eggs are stuffed with. I developed this recipe for Eggless Egg Salad that I think comes very close to the real thing. I hope you will like it.
Swiss chard is a really nice green. If you can’t find it, use spinach.
My friend Betty gave me this recipe using peanut butter instead of tahini sauce. It is wonderful!
A Lebanese friend of mine told me that tabouli in his country is mostly parsley, with a little bulgur wheat. That is how I made up this recipe.
Sausage Cheese Biscuits are easy to make—they essentially have sausage, cheese, biscuit mix and either water or milk. The version below is what works for me using vegetarian “sausage.” They are great for breakfast. They also make super finger food to serve at parties.
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Each month we will bring you breakfast, dinner and special occasion menus starring the foods you are already cooking, and featuring tantalizing new vegetarian dishes to appeal to everyone.