• 1 garlic (or less if you don’t like too spicy meals)
• 2 tbsp olive oil
• 150 g red onion rings
• 200 g red pepper
• 200 g green pepper
• 4 tomatoes
• 125 g green beans
• 2 eggplant
• 1/4 cup small raisins
• 1 tsp sweet paprika
• 300 g long rice
• 750 g vegetable stock

Place unpeeled garlic on a baking tray, grease with oil, and bake uncovered at 200 C for about 30 minutes or till the garlic is a bit soft.

Warm the oil in a big fireproof oven plate. Add onion, pepper, sliced tomatoes, cooked beans, and sliced eggplant. Stir well, and cook for about 10 minutes or till done. Add raisins and paprika.

Pour the rice with vegetable stock. Place the garlic in the middle, and bake uncovered at 200 C for 30 minutes. Stir only once.

• 400 g rice
• 4 egg yolks (or egg substitute)
• 300 g sugar
• 200 ml cream
• 100 g grated chocolate
• 40-50 g vegetable butter

Boil rice, and let it stand for 10-15 minutes. Then add sugar, cream, and egg yolks.

Grate black chocolate. Take a half of rice mix, and combine it with grated chocolate.

Grease baking pan with vegetable butter, and lay out the rice: one layer with chocolate, the next one without, and so on. Bake for 12 minutes at a full heat.

Before serving pour with melted chocolate.

• 500 g pumpkin
• 1/2 cup water
• 1/2 cup soy milk
• 3 tbsp sugar
• 1 cup rice
• 1 tbsp olive oil
• 1/2 cup raisins

Slice the pumpkin into pieces, place them in a pan with 1/2 cup hot water, and cook for 15 minutes.
Add milk, cooked rice, and sugar, and simmer for 20 minutes more. In the meantime heat the oil and make the raisins swell in it. After that add it all to rice and pumpkin and stir well. In 3 minutes take off from heat. Serve hot.

• 2 cups basmati rice
• 1 cup mixed vegetable (cauliflower, potato, carrot, french beans)
• 150 grams green peas
• 3 thinly sliced onion
• 2 thin sliced green chillies
• Salt to taste
• 1 tsp.Red chilli powder
• 2 tsp. cinnamon, Caraway seeds
• 4 cloves
• 1/2 tsp. black pepper powder
• 4 tomato
• 1/2 cup yogurt (curd)
• 4 tbsp. vegetable oil
• 1/2 tsp. mustard seeds
• Dry fruits (cashew nuts, raisin)

Wash rice well before cooking.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits. Cook it in pressure cooker(wait for one whistle and then switch off the gas). You can also cook it in a pan or do microwave cooking just the same way as you cook ordinary rice.

Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Also fry the green peas.

Then fry mustard seeds, green chilli, cinnamon and caraway seeds powder, cloves, black pepper powder for about half minute and then add onions. Fry till the color of onion changes to pink.

Add salt and red chilli powder and stir it properly. Add fine chopped tomatoes and fry till they are properly cooked. Next add yogurt (fine) and stir well.Heat it for about 10 seconds. Add all the fried vegetables.

Lastly add the cooked rice and mix well with very light hands so that the rice grain doesn’t break. Cook for about 3 minutes.

Keep the vegetable biryani in a serving dish. Decorate with dry fruits and green coriander leaves.

Via

• 8 cups almond milk
• 0.5 cup rice
• 0.5 cup sugar
• 0.25 to 0.5 t cardamom powder
• sprinkle of nutmeg
• chopped almonds and pistachios to taste, a few tablespoons is good
• a pinch of saffron

Wash rice. Boil the milk in a saucepan and add the rice about 5 minutes after it starts boiling. Keep boiling off the liquid fairly rapidly with stirring until its around half the original volume, then add the sugar and spice. Cook for another 8 minutes or so. Remove from heat and garnish with nuts and maybe some extra saffron.

Via

• 1 tablespoon oil
• 1 onion, diced small
• 1 tablespoon minced garlic
• 1 roasted red bell pepper, thinly sliced
• one 16-ounce can black beans or 2 cups cooked black beans
• 2 Tbsp white vinegar
• 5 to 10 dashes Tabasco sauce or other hot red pepper sauce
• 1/4 cup roughly chopped cilantro
• 3 cups cooked long grain rice
• salt and freshly milled black pepper

In a large sautй pan, heat the oil over medium-high heat until hot but not smoking. Add the onion, and sautй, stirring occasionally, until transparent, 5 to 7 minutes. Add the garlic and roasted pepper, and sautй, stirring occasionally, for an additional 2 minutes. A

dd the black beans, vinegar, and Tabasco sauce. Bring the mixture to a boil; reduce the heat to low, cover, and simmer 5 minutes. Add the cilantro and rice; mix well.

Season to taste with the salt and black pepper. Serve accompanied by additional hot pepper sauce.

Via

• 2 cups rice
• 1/2 cup parsley, chopped
• 1/4 cup lemon juice
• 1 tsp. black pepper
• 1 cup oil
• grape leaves
• 1/4 cup lemon juice
• 5 large onions, chopped
• 1/4 cup mint, chopped and fresh
• 3 (8 oz.) cans tomato sauce
• 1 green Chile, chopped
• 1 tbs. salt

Preheat oven to 350 degrees.

In a saucepan and on medium heat, saute onions in oil. Add rice, parsley, 1/4 cup lemon juice, 2 cans tomato sauce, pepper, salt, mint, and green Chile along with 2 cups water.

Cook until water is absorbed. While this is coo king drain grape leaves.

Cool rice mixture and spoon 1 tsp. rice into each grape leaf. Tuck the sides in and roll up. Place in baking dish.

Mix together 2 cups water, 1 can tomato sauce and 1/4 cup lemon juice. Pour over the grape leaves.

Bake 1 1/2 hours at 350 degrees. Serve warm or cold.

Via

• 4 cups leftover cooked rice
• 2 eggs, beaten
• 2 green onions, chopped
• 1 carrot, small dice
• 1 onion, small dice
• 1/4 cup green peas, fresh
• 1.5 TB soy sauce
• 1/2 tsp. white pepper
• 4 TB oil, divided

Add half the oil to pan and scramble eggs over medium heat until firm. Remove from pan and set aside. Heat wok to medium high and add remaining oil. Add green onions, carrot, onion, and peas and stir fry until onion is lightly browned. Add rice and fry for a few minutes, making sure the rice does not stick. Add eggs, soy, pepper, and green onion to the rice and stir. Cook one more minute, remove from heat, and serve.

• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 2 teaspoons olive oil
• 2 14-ounce cans reduced-sodium chicken broth
• 1-1/2 cups brown rice
• 1/2 teaspoon dried oregano, crushed
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1/8 teaspoon paprika
• 1 14 1/2-ounce can diced tomatoes, drained
• 1 11-ounce can whole kernel corn with sweet peppers, drained
• 2 tablespoons snipped fresh cilantro
• 8 small green, yellow, and/or red sweet peppers

In a large saucepan cook onion and garlic in hot oil over medium heat about 5 minutes or until onion is tender. Stir in broth. Bring to boiling; add uncooked rice, oregano, black pepper, salt, and paprika. Simmer, covered, about 40 minutes or until rice is tender. Remove from heat and stir in tomatoes, corn, and cilantro.

Preheat oven to 400 degrees F. Slice tops from sweet peppers; remove and discard seeds. In a 3-quart rectangular baking dish, arrange peppers in a single layer. Spoon rice mixture into sweet peppers; place pepper tops onto rice. Bake, covered, about 30 minutes or until peppers are crisp-tender and rice mixture is heated through.

Via

• 1 yellow zucchini, chopped
• 3-4 large carrots, chopped
• 1 cup uncooked brown rice
• 1 15 ounce can diced tomatoes (undrained)
• 1/2 small cauliflower, chopped
• 1/2 cup diced onions
• 1-2 tbsp olive oil
• 1 tsp minced garlic
• 1 49 1/2 ounce can chicken broth
• 1-2 tsp oregano
• 1-2 tsp Italian seasoning

Saute garlic and onion in oil in saucepan. Add and lightly saute carrots, zucchini, and cauliflower. Add broth, rice, and tomatoes and bring to a boil. Simmer 35 minutes or until rice is soft. Add seasoning.

Via