Pair any of these dishes with grilled meats, cooked beans or sauteed tempeh for a lovely meal!
You will need:
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon each: thyme and rosemary
2 1/2 cups vegetable broth
Add the rice, toast briefly, and then cover with vegetable broth.
Nutty Rice Flatbread
Preheat oven to 250 degrees.
In a spice grinder, grind:
1 cup sweet nuts (almonds or pecans)
1 cup savory nuts (walnuts or hazelnuts)
1 cup seeds (pumpkin or sunflower)
Mix together in a bowl with1 cup leftover rice. Make sure you have cooked the grains down into a porridge-like consistency before mixing them in with the nuts and seeds.
Add ½ teaspoon salt and any spices you like.
Try one of these combinations: cumin, coriander, turmeric OR thyme, coriander, oregano.
If mixture is a bit dry, add a few splashes of olive oil. Mix well before adding any additional oil – the nuts already contain oil.
Grease a cookie sheet with oil and spread mixture in a thin layer.
Bake for 1 hour. Enjoy!
Sweet Potato Rice Cakes
Preheat the oven to 375 degrees.
Grease a cookie sheet with vegetable oil (I like grapeseed or sunflower oil).
Combine these ingredients in a mixing bowl:
1 cup rice flour
½ teaspoon each: nutmeg, coriander and cinnamon
Make a well in the center and add:
1 heaping spoonful almond butter
2 heaping spoonfuls melted coconut oil
1 cup steamed, mashed sweet potatoes
Make a well in the center, combine the wet ingredients and stir until thoroughly blended.
Incorporate wet and dry ingredients until they are well combined.
Shape into cakes/patties, place each one on cookie sheet, and bake for 25 minutes.