Creamy Rice with Sundried Tomatoes

By the Gracious Vegan

Creamy Rice with Sundried Tomatoes portrait.jpg

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 fiber10g protein


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