This recipe is from Levana Kirschenbaum, author of the cookbook, Levana Cooks Dairy-Free! Levana says, "I also used to think that rice is rice, until I found dozens of different varieties, at specialty food stores (Fairway, Zabar’s, Kalustyans, etc…) I urge you to make a visit to any one of them, and treat yourself!"
Author: Levana Kirschenbaum
Serves: 4 servings
Ingredients
¼ cup olive oil
1 large onion
1 inch piece ginger
1 tablespoon lemongrass powder
1 tablespoon turmeric
2 cups basmati or other interesting rice (red, jasmine etc…)
4 cups water
¼ cup coconut milk
Salt to taste
2 cups frozen peas
2 cups frozen small cauliflower florets
½ cup raisins
⅓ cup roasted peanuts or cashews, chopped (omit for nut-free)
4 scallions, sliced very thin
Instructions
Heat the oil in a large skillet.
In a food processor, coarsely grind the onion and ginger, and add to the skillet, with the lemongrass and turmeric, and sauté just 1 -2 minutes, until just fragrant.
Add the rice, water, coconut milk and salt, and bring to a boil.
Reduce to medium and cook covered 15 minutes.
Add all but last 2 ingredients and cook 5 more minutes.
Just before servings, stir in the nuts and scallions.
Serve hot.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/entrees/vegetable-rice-byriani-vegan-gluten-free-nut-free-soy-free