Amrita Veda
Nectarean Foods for Mind & Body


Vegetable Rice Flakes


Ingredients

  • 1 onion (finely chopped)
  • 2 cloves garlic
  • Cumin, coriander, black pepper
  • 1/2 tsp turmeric powder
  • Any vegetables (carrot, courgette, parsnip, broccoli etc.)
  • 2 handfuls of rice flakes (either white or brown rice)
  • 1/4 cup rice or soya milk
  • Coconut cream

Method:

This is an easy recipe that is quick to cook and uses up whatever veggies are left in the fridge.

  1. Place some ghee in a pan and sauté the spices, onion and garlic until golden brown.
  2. Chop any vegetables that you have and add them into the pot with a little water.
  3. If you are using white rice flakes then place them in a colander and run them under a tap for 30 seconds until they start to soften. If you are using rice flakes from brown rice then you will need to leave them to soak in some warm water for about 5-10 minutes. (Quinoa flakes make an interesting alternative to rice flakes.)
  4. When the vegetables are nearly cooked, stir in the turmeric powder and rice milk and then add the rice flakes. Rice flakes from white rice cook in a few minutes; those from brown rice may take a little longer.
  5. When the rice is cooked and soft add some coconut cream. (This comes in a hard block, which should be kept in the fridge. Shave off a chunk, chop it finely and stir it into the dish.)
  6. Serve with freshly cut herbs.

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