By the Gracious Vegan
This dish is related to risotto, which is made from Arborio rice, not brown rice. I prefer to use brown rice and skip oil and butter, so I took my inspiration from a recipe by Kim Campbell and adapted it for one of my favorite combinations, sundried tomatoes and basil. This could serve as a side dish or an entrée.
Makes: 6 servings
Over medium-high heat in a Dutch oven or large skillet, water-sauté the onions starting with ¼ cup water until the onions are transparent and starting to brown, about 5 minutes.
1 onion, diced
Add the following ingredients and cook for about 3 more minutes.
½ cup sundried tomatoes, chopped (the pouches of Bella Sun Luci tomatoes, julienne-cut, are ideal, because there is no oil, and they are soft; available at many supermarkets)
Separately, blend the following ingredients in a blender until smooth and creamy.
8 ounces silken tofu (any kind)
1 cup non-dairy milk
¼ cup nutritional yeast flakes
2 teaspoons lemon juice
2 teaspoons cornstarch
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
½ teaspoon sea salt
¼ teaspoon black pepper
Add the cream sauce, brown rice and basil to the onion-tomato mixture. Cook over medium heat until bubbly and thickened, about 3-5 minutes.
3 cups cooked short grain brown rice (or use long-grain rice; cooked brown rice can be purchased either frozen or in shelf-stable packages in the grocery aisle)
¼ cup (packed) fresh basil leaves, chopped or sliced
You may need to add a little water to thin out the mixture, especially if you reheat all or some of it – the rice tends to absorb more of the liquid the longer it sits.
Garnish with more chopped basil, if desired.
Timing: hands-on time 20 minutes, total time: 50 minutes (including rice)
Nutrition: 100% whole-food, unprocessed ingredients; WFPBNO
Nutritional information per serving:
231 calories, 7g fat, 1g sat. fat, 33g carbs, 45mg sodium, 4mg fiber, 10g protein