back to basics - fast and easy brown rice

Brown rice is something we all know we should include in our diet in lieu of white rice. This is more challenging to do in the sense that when brown rice is traditionally cooked, in the proper ratio of water to rice, the rice takes almost an hour to cook and at times is not cooked properly. I've had brown rice that was overcooked, undercooked, mushy, hard as a rock, etc. 

Here is the perfect way to cook long grain brown rice every single time. It turns out fluffy, each grain separate, tender and, best of all, is ready in around 20 minutes.  

Long Grain Brown Rice - Fast and Easy

The Process:

Step 1. Bring a pot of water to boil, about 1.5 quarts of water per cup of rice. Season the water with salt and add the long grain brown rice. Continue to lightly boil the rice until it is tender. Start checking if the rice is tender after 15 minutes of cooking.  

Step 2. When the rice is tender drain it.

Step 3. Return the rice to the hot pot it was cooked in and cover with a kitchen towel and then with a lid.

Step 4. Allow the rice to steam (using its own residual heat) for 5 minutes. This step absorbs excess moisture and leaves each grain fluffy.

The Result. Perfectly cooked brown rice in about 20 minutes.

tikka masala + "one-dish vegan" giveaway

I am so excited to finally have the time to blog again! 

My cookbook, being published soon by Vegan Heritage Press, is nearly written and I am almost free of the cookbook-writing bondage. 

On to blog-writing? Sure, makes sense! More soon about the book, but other things to get to now.

Cauliflower and Chickpea Tikka Masala

Britain's influence in India and Indian influence in Britain is a well-documented historical truth; however, you will be hard-pressed to find a Chicken Tikka Masala in any Indian cookbook, as it was more influenced by Indian cuisine than having actually been developed in India. 

This is a rather modern dish, having been only around for less than a century. 

Legend has it (I love food legends!) that in a British Indian restaurant an unruly, unsatisfied, grumpy costumer sent back a Chicken Tandoori, citing it's lack of moisture. The bird was too dry for his taste. The ingenious, brilliant chef (yes, another one of those - sort of like the Prince Charming of the culinary world), quickly set about fixing the dish (instead of remaking it?!?) and chopped up the dry bird parts, and tossed it with a tomato-cream sauce, spiced with a good amount of Indian spices. 

Viola! A chicken curry was born and another cantankerous client satiated!

Let's get cooking!

Cauliflower and Chickpea Tikka Masala

Printer-Friendly Cauliflower and Chickpea Tikka Masala Recipe
(coming!)

The spice list: oil, ginger, salt, garlic, turmeric, cayenne, garam masala and cumin.

Rub the spice paste into the cauliflower steaks, bake and chop.

Make the sauce by roasting the chickpeas, onion and Serrano peppers.

Add more spices, crushed tomatoes, cauliflower, yogurt and milk. 

Simmer and serve.

CAULIFLOWER AND CHICKPEA TIKKA MASALA PRINTER-FRIENDLY RECIPE

Other News:

As you may know I am a big (BIG!) fan of Robin Robertson and an avid recipe tester for her, so it is no surprise that I tested her latest book, One-Dish Vegan. I have to say, it is just as creative and delicious as her other books. Drool over some of our favorite tested recipes:

Fettuccine and Broccoli with Almond-Herb Sauce  from One-Dish Vegan

One Pot Cheesy Mac from One-Dish Vegan

Quinoa Salad with Zucchini and White Beans from One-Dish Vegan

Spinach Alfredo Linguine from One-Dish Vegan

Spinach and Rice Stuffed Peppers with Almond Butter Sauce from One-Dish Vegan

I know Robin had a huge blog tour late last year, giving away many copies of the book, but I was a little busy at the time to participate. I'm a big believer of "it is never too late," and with that in mind, as a New Year's offering, am giving away my own copy of the book. Comment below and you will be entered in the contest faster than you can read this post. Contest is over. 

Contest is open to US residents only, I'm afraid, and the winner will be chosen February 19.