This simple and comforting rice dish is adaptable, add the vegetables and herbs you like, use broth or us a flavored sauce. I have made it twice, using what I had on hand (both versions included!). I love how warming it is on a cold evening, especially on Halloween! And now…I need to get the little ones (and the big one) dressed and out the door!

Italian-ish Brown Rice Risotto

Ingredients:

• 1 cup short grain brown rice (sticky rice)
• 1 Tbsp extra virgin olive oil
• 1 large onion, peeled and diced
• couple cloves garlic, finely chopped
• 3 zucchini, trimmed and chopped
• 1 tsp dried or fresh thyme
• 1 tsp Italian seasoning
• 2 cups red pasta sauce, any type
• 2 cups water
• ½ tsp ground black pepper
• 5 to 6 ounces fresh spinach leaves, finely chopped
• ½ batch Tofu-catta cheeze (see below)

Directions:

Rinse the rice in a fine mesh strainer, let soak in a large bowl of water until needed.

Heat a large/deep non-stick skillet over medium. Add oil, onion and zucchini, sauté until tender and turning golden. Drain rice, shaking off well, to the skillet with garlic. Saute for a minute, then add in red sauce, water, pepper, thyme and Italian seasoning. Bring to a boil, cover and reduce heat to medium-low. Let simmer gently for 35 minutes, checking every 10 or 15 minutes to stir.

Remove lid, add in spinach, stir and cook uncovered for 15 minutes more, stirring often. Taste for seasoning, add salt if desired.

Sprinkle Tofu-catta on and serve.

Serves 4.

Tofu-catta

Ingredients:

• 14 to 15 ounce package extra-firm organic tofu
• ¼ cup Nutritional Yeast
• 1 Tbsp Italian seasoning
• ¼ tsp onion powder
• ¼ tsp granulated garlic
• ¼ tsp ground black pepper
• 1 tsp fresh lemon juice or rice wine vinegar (unseasoned)
• fine sea salt

Directions:

Drain the tofu in a mesh strainer. Crumble it in the strainer, leave over a bowl to drain.

Toss the tofu with the seasonings and lemon juice/vinegar. Cover and refrigerate, let the flavors develop for at least a couple of hours before serving. Salt to taste.

Makes enough for two meals, serving 8 total.

Sticky brown rice is so pretty – brown, green, tan and more, all mingling together -

Brown Rice and Pea Risotto

Ingredients:

• 1 cup short grain brown rice (sticky rice)
• 1 Tbsp extra virgin olive oil
• 1 large onion, peeled and diced
• 1 tsp dried or fresh thyme
• 3½ cups vegetable broth
• ½ tsp fine sea salt (if using no-salt added homemade broth)
• ½ tsp ground black pepper
• 2 cups frozen green peas, unsalted and thawed
• 2 Tbsp parsley, finely minced

Directions:

Rinse the rice in a fine mesh strainer, let soak in a large bowl of water until needed.

Heat a large/deep non-stick skillet over medium. Add oil and onion, sauté until tender and turning golden. Drain rice, shaking off well, to the skillet. Saute for a minute, then add in broth, salt, pepper and thyme. Bring to a boil, cover and reduce heat to medium-low. Let simmer gently for 35 minutes, checking every 10 or 15 minutes to stir.

Remove lid, add in peas and cook uncovered for 15 minutes more, stirring often.

Sprinkle parsley on and serve.

Serves 4.

~Sarah

PS: Tomorrow is the Virtual Vegan Potluck. My post will actually go live tonight as it is world-wide and I live on the west coast. Be sure to check it out! It is going to be great – 105 bloggers! Be ready for a lot of reading (and maybe drooling!)