Aromatic Rice with Vegetables

Here is another "main" from Angelika's auction Vegan Feast (see menu below).  Angelika says the next time she makes it she would reduce the amount of rice to better feature the vegetables and she would double the olive oil, soy sauce, and toasted sesame oil.  The "revised ingredients list" below incorporates her suggestions so you don't have to do the math.

Angelika adapted the recipe from The Stay Home Chef:  Slow Cooker Cookbook by Rachel Farnsworth. 

The revised amount of rice will make 4+ cups; plan for a serving size when accompanying one main dish of 1 cup each.

This gluten-free recipe can be made ahead and heated before serving; store after the meal for up to 4 days.  You can use a pot on the stovetop rather than a rice cooker, if you prefer.

Revised Ingredients List

1 1/2 cups long-grain white rice

3 cups water

3 T olive oil

3 T soy sauce (choose a GF soy sauce)

1 T + 2 t toasted sesame oil

1 medium yellow onion, diced

4 medium carrots, peeled and diced

1/2 cup frozen peas, thawed

spring onions for garnish

Directions

1. Add the rice, water, olive oil, soy sauce, and toasted sesame oil to a crockpot.

2. Sprinkle the onion, carrots, and peas on top of the rice mixture.

3.  Cover and cook for 2-3 hours until the rice is cooked through and all liquids have been absorbed.  (For cook time on the stove, figure whatever you would normally for rice.)

4.  Before serving, sprinkle chopped spring onions (whites and greens) on top.

Menu for Angelika's Vegan Feast

We'll be adding the other recipes as Angelika has time to make them available.

Appetizer:  

    tomato soup

Main course:

    Roasted Beets and Sweet Potatoes Angelika

    chili with "sour cream"

    curried cauliflower and green beans

    Aromatic Rice with Vegetables

    perfectly boiled golden potatoes  

Dessert:  

    "ice cream" Neopolitan freezer cake 

    chocolate cookie sandwiches