Aztec Rice Simmered in Beer
Clocking in at 47 minutes, this spicy, Mexican-inspired, vegan recipe takes a little more time than most of the main dish recipes in Carole Raymond’s “Student’s Vegetarian Cookbook,” but the recipe lists quantities to make three portions so you can have leftovers to eat for lunch and/or dinner the next day.
INGREDIENTS:
1 tablespoon minced jalapeño chile
½ cup (125 ml) finely chopped onion
3 large cloves garlic, minced
1 ½ teaspoons olive oil
1 tablespoon finely chopped fresh cilantro
1 ½ teaspoons ground coriander
½ teaspoon ground cumin
1 cup (250 ml) brown rice
1 cup (250 ml) water
1 cup (250 ml) dark bear, ale, or stout*
¼ teaspoon salt
½ cup (125 ml) frozen peas, thawed
- Many brewers, especially large manufacturers, use animal-based products (egg whites, gelatin) to filter and clarify their beer after it’s brewed. Smaller local manufacturers, microbreweries and home brewers can be good sources for beer that is not processed in this way. If you like food really hot, leave a few of the seeds in the jalapeño. If you like a mild flavor, remove the seeds and vein. In a medium saucepan, sauté the jalapeño, onion and garlic in olive oil until the onion softens, about 5 minutes. Add the cilantro, coriander, and cumin and sauté about 1 minute.
Add the rice, water, beer, and salt. Bring the pot to a boil. Reduce the heat and cover. Cook on low heat for 35 to 40 minutes, until the rice is tender. When the rice is nearly done and the liquid is almost gone, turn off the heat and let the rice sit on the burner for another 5 minutes.
Remove the pot from heat and stir in the peas. Re-cover the pot and let it sit for 5 minutes to warm the peas. Serve.
Yield: 3 servings
B-man 