Veganomicon: The Ultimate Vegan Cookbook Part 49

2 tablespoons finely chopped cilantro

Freshly squeezed lime juice, for garnish

HEAT THE peanut oil and garlic in a medium-size, heavy-bottomed saucepan over medium heat. When the garlic begins to sizzle, add the onion and jalapeno, and fry, stirring occasionally, until the onion is soft and slightly golden, 6 to 8 minutes. Add the millet, stir to coat, and saute for 4 to 6 minutes, until the millet is lightly golden. Pour in the vegetable broth and add the tomato paste, salt, c.u.min, and diced fresh tomato.

Bring the mixture to a boil, stir once, and cover. Lower the heat to low and cook for 25 to 30 minutes, until all liquid is absorbed.

Remove from the heat and allow to sit, covered, for 10 minutes, then sprinkle with chopped cilantro and fluff the millet with fork. Garnish each serving with a little fresh lime juice and diced tomato, if desired.

MESSY RICE.

SERVES 4.

TIME: 1 HOUR.

This is supposed to be like dirty rice, but the dirt is from crushed coriander seeds, not whatever gross stuff they traditionally put in dirty rice. The ingredients are simple but the rice is deceptively flavorful and scrumptious. Serve with Hot Sauce-Glazed Tempeh (page 129) and Creole Stuffed Peppers (page 61) for a down-home meal. Don't sub with commercially prepared coriander powder; it won't do this rice justice.

1 tablespoon vegetable oil

cup finely chopped yellow onion

2 teaspoons whole coriander seeds, crushed

2 cloves garlic, minced

2 tablespoons tomato paste

teaspoon salt

Several pinches of freshly ground black pepper

1 cup jasmine rice (plain old white rice works, too,

but we love the flavor jasmine lends it)

1 cups water

PREHEAT A medium-size saucepan over medium heat. Saute the onions in the oil for about 5 minutes, until softened and lightly browned. Add the crushed coriander and garlic, and saute for 2 more minutes. Add the tomato paste and stir it around for about a minute to get it well distributed. Add the salt, pepper, rice, and water, and stir. Cover and bring to a boil.

Once the mixture is boiling, give it another stir and lower the heat immediately to as low as it will go (to prevent sticking). Cover and cook for 35 to 40 minutes, until the rice is thoroughly cooked. Then, fluff with a fork and serve.

SAFFRON-GARLIC RICE.

SERVES 4.

TIME: 45 MINUTES.

This tasty, golden-hued rice is infused with subtle saffron and gently sauteed garlic. It's easy to cook on a back burner while preparing a main-dish protein or vegetables, and tasty enough that you'll never ever want to go back to those rice pilafs out of a cardboard box. Serve this simple rice side with any Spanish or Middle Eastern entree or perfectly steamed asparagus paired with your favorite sauce. We like the way bouillon tastes here but if you would rather use vegetable broth be our guest.

1 cup water

1 vegetable bouillon cube

Pinch of saffron threads (5-6 threads)

2 tablespoons olive oil

5 cloves garlic, minced finely

1 small yellow onion, diced finely

1 cup long-grain white rice, such as jasmine or bas-

mati, rinsed and drained

Pinch of ground coriander

Salt and ground white pepper

cup toasted, sliced almonds (optional)

The saffron threads can be drained and used once more in another dish. The easiest way to do this is to place the threads in a small cup and pour in cup or less of the hot, prepared bouillon. Allow the threads to steep for at least 10 minutes. Using a small fine-mesh strainer (the kind used for straining tea leaves), pour the steeped broth back into the rest of the vegetable broth. Set the strainer aside, over the cup or on a dish, and allow the saffron to dry completely. Gently shake or tap strainer to remove the dried saffron threads, and store in an airtight container.

IN A medium-size saucepan boil the water, add the bouillon cube, and stir until the cube has dissolved. Turn off the heat, add the saffron threads, and stir. Cover and set aside until ready to use.

Preheat a medium-size pot over medium heat. Saute the garlic in oil until it has softened and is just starting to turn golden, 3 to 4 minutes. Add the onion and continue to saute until the onion turns translucent, 5 to 6 minutes. Add the rice and stir to combine. Saute the rice for about 1 minute. Pour in the warm vegetable broth and stir in the coriander. Cover and bring to a boil, stir the rice just once, and lower the heat to low. Cover and let the rice simmer for 20 to 25 minutes, until the liquid has been absorbed and the rice is tender.

Remove from the heat and allow the rice to stand for 10 minutes. Fluff with a fork, add the toasted almonds, and season with salt and ground white pepper, if desired.

BEANS.

RUSTIC WHITE BEANS AND MUSHROOMS.