Who Is Mistral Dawn?

Mistral Dawn is a thirty-something gal who has lived on both coasts of the US but somehow never in the middle. She currently resides in the Southeast US with her kitty cats (please spay or neuter! :-)) where she works as a hospital drudge and attends graduate school. Taken By The Huntsman is her first effort at writing fiction and if it is well received she has ideas for several more novels and short-stories in this series. Please feel free to visit her on FaceBook or drop her a line at mistralkdawn@gmail.com

Friday, February 16, 2018

Sweet And Spicy Rice And Vegetable #Recipe!

Hey Everyone!! :-)

I've got another recipe that's definitely hot enough to warm you up on a cold winter night. Enjoy! :-)

2 cups brown rice or quinoa
4 cups water or vegetable stock
1 teaspoon honey
1/2 cup red wine vinegar
1/2 cup olive oil
1/4 cup canola or peanut oil
4 tbsp sriracha
4 tbsp chili powder
4 tbsp cumin
2 tbsp turmeric
2 tbsp paprika
1 tbsp cardamom
2 tsp nutmeg
1 cup basil shredded
8 cloves garlic minced
2 large carrots peeled and chopped
1 cup frozen peas or pea pods
1 zucchini chopped
1 fennel bulb cored and chopped
1 cabbage cleaned and shredded
3 onions chopped
1 20oz package button mushrooms sliced
1 bell pepper chopped
2 jalapeno peppers chopped
1 package frozen spinach thawed and drained
1 cup golden raisins
1 cup regular raisins
1/2 cup shredded, unsweetened coconut
1 cup walnuts chopped and toasted
2 14oz cans chickpeas drained
Salt to taste

Place the rice or quinoa in your favorite rice or quinoa cooking dish or appliance along with the water or stock, 1 tablespoon cumin, 2 tablespoons sriracha, 2 tablespoons chili powder, 1 teaspoon nutmeg, 1 clove garlic, 1/2 cup golden raisins, 1 teaspoon honey, and salt to taste. Cook the way you would normally cook rice or quinoa. Cool and set aside.

Heat a large deep-sided skillet or wok to high heat and add the oil, onions, carrots, peppers, fennel bulb, and cabbage. Cook until the vegetables wilt and start to brown. Add the spinach, zucchini, mushrooms, raisins, and garlic. Cook until all the vegetables are wilted and add the chickpeas and the remaining seasonings and spices except for the basil. Deglaze the pan or wok with the vinegar and add the nuts and the coconut. Taste and adjust salt as necessary. Add the basil and then stir in the rice or quinoa one cupful at a time so that the grains are coated with the seasoning. Stir continuously until all the rice is added and remove from heat. Serve hot with a side of yogurt or sour cream and flatbread.

Bon appetit!

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