Outstanding recipe from Vegetarian Today (formerly Vegetarian Times) magazine! We had it with their coconut-crusted tofu on the side, but it would be perfectly fine with beans.
Ingredients:
2 c. vegetable broth
1 14-oz. can light coconut milk
1/2 c. diced bell pepper
1/4 c. diced onion
2 t. minced fresh garlic
2 t. minced fresh ginger
2 t. minced fresh jalapeno
3 T. olive oil
1.5 c. dry Arborio rice (Be sure to get this specific type of rice, which gives risotto its creamy texture.)
1 T. curry powder
1/8 t. red pepper flakes
1/2 c. dry white wine
1 c. fresh spinach, chopped
1 c. grape tomatoes, halved
1 Granny Smith apple, diced
1 T. vegan margarine
1/2 t. salt
Method:
Simmer broth and coconut milk in a saucepan over low heat.
Sauté bell pepper, onion, garlic, ginger, and jalapeno in oil over medium heat until soft, 3 - 4 minutes. Stir in the rice, curry powder, and red pepper flakes. Cook 1 - 2 minutes.
Add wine, and simmer, stirring constantly, until liquid is absorbed (about 2 minutes). Stir in 1/2 cup of broth mixture, and simmer until completely absorbed. Continue adding broth mixture in 1/2-cup increments, stirring frequently and adding more broth only after previous addition is absorbed. This takes about 15 minutes. The rice should be firm, but not chalky or chewy in the center of the grain.
Remove from heat. Stir in spinach, tomatoes, apple, butter, and salt.
Serves 3 - 4.
1 14-oz. can light coconut milk
1/2 c. diced bell pepper
1/4 c. diced onion
2 t. minced fresh garlic
2 t. minced fresh ginger
2 t. minced fresh jalapeno
3 T. olive oil
1.5 c. dry Arborio rice (Be sure to get this specific type of rice, which gives risotto its creamy texture.)
1 T. curry powder
1/8 t. red pepper flakes
1/2 c. dry white wine
1 c. fresh spinach, chopped
1 c. grape tomatoes, halved
1 Granny Smith apple, diced
1 T. vegan margarine
1/2 t. salt
Method:
Simmer broth and coconut milk in a saucepan over low heat.
Sauté bell pepper, onion, garlic, ginger, and jalapeno in oil over medium heat until soft, 3 - 4 minutes. Stir in the rice, curry powder, and red pepper flakes. Cook 1 - 2 minutes.
Add wine, and simmer, stirring constantly, until liquid is absorbed (about 2 minutes). Stir in 1/2 cup of broth mixture, and simmer until completely absorbed. Continue adding broth mixture in 1/2-cup increments, stirring frequently and adding more broth only after previous addition is absorbed. This takes about 15 minutes. The rice should be firm, but not chalky or chewy in the center of the grain.
Remove from heat. Stir in spinach, tomatoes, apple, butter, and salt.
Serves 3 - 4.
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