Vegan Italian-Style Wild Rice and Vegetables

Name: Vegan Italian-Style Wild Rice and Vegetables
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 6 serving(s)
Ingredients: 1/2 cup long grain brown rice; 1/2 cup wild rice; 2 1/2 cups water; 4 cups cauliflower florets, coarsely chopped (1 head); 5 cups broccoli florets, coarsely chopped (4 bunches); 1 (28 ounce) can diced tomatoes; 2 (15 ounce) cans green beans, French style; 3 tablespoons olive oil; 4 garlic cloves, minced; 2 tablespoons dried oregano; 2 tablespoons dried basil; 2 teaspoons ground black pepper; salt

Submitted by tendollarwine

"I got this recipe (slightly altered) from The Vegan Gourmet expanded 2nd edition cookbook. It's light, tasty, easy and very healthy! This dish goes very well with a light garlic bread and mixed green salad."

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photo by tendollarwine

Ready In:: 55mins
Ingredients:: 13
Serves:: 6

ingredients

¹⁄₂ cup long grain brown rice
¹⁄₂ cup wild rice
2 ¹⁄₂ cups water
4 cups cauliflower florets, coarsely chopped (1 head)
5 cups broccoli florets, coarsely chopped (4 bunches)
1 (28 ounce) can diced tomatoes
2 (15 ounce) cans green beans, French style
3 tablespoons olive oil
4 garlic cloves, minced
2 tablespoons dried oregano
2 tablespoons dried basil
2 teaspoons ground black pepper
salt

directions

Heat 1 tbsp of the oil in a small pot over medium heat. Add the rice and 1 tbsp each of basil and oregano. Stir for 1 minute and add the water. Bring to a boil, reduce heat to a simmer, cover and cook until rice is tender, 30-45 minutes.
While rice is cooking, chop the broccoli and cauliflower and drain the cans of green beans.
In a large, deep pan over medium heat, add the rest of the oil. Once heated, add the garlic, stir until fragrant, then add the broccoli and cauliflower. Toss until they begin to soften, then add the can of tomatoes, juice and all, as well as the rest of the basil, oregano, salt and pepper. Toss well and loosely cover to let some of the steam out.
Uncover every few minutes and stir until the vegetables are fork-tender, about 15 minutes. Next, add the green beans, toss well to combine, turn the heat down to low, and loosely cover until the rice is done.
To serve, place only a few small spoonfuls of rice on a plate and cover with lots of vegetables.

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Reviews

This has awesome flavor, and is even better with some balsamic vinegar sprinkled over the top! will be making this again.

WarmFeather

RECIPE SUBMITTED BY

tendollarwine

Milwaukee, WI

I've been vegan since February of 2005, and I was vegetarian for almost a year before that. I love cooking vegan food. People always ask me, "What do you eat?" or, "Doesn't being vegan make it harder to cook?" Nope! In fact, I've found that going vegan opened up a whole new world of cooking for me. I've tried ingredients I otherwise never would have heard of, and found vegan products that are even better than their non-vegan counterparts. I love creating new dishes and recipezaar has been a wealth of inspiration. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">

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