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Vegan 'Western' Main Course Meals
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Rice with Nuts and Raisins
From: Ilene Rachford


Still Life With Menu Cookbook
by Mollie Katzen
[buy US]
[buy UK]

(from Still Life with Menu, Mollie Katzen)

  • 2 T oil
  • 1 t. minced ginger (can omit)
  • 2 C uncooked brown rice
  • 3 C boiling water
  • 2 T margarine
  • 1 1/2 C chopped nuts (any combination: almonds, cashews, walnuts, pecans)
  • 1 C raisins
  • 1/4 t salt (or to taste)
  • 1/2 to 1 t grated orange or lemon rind (or a combination)
Heat oil in large saucepan.
Add ginger and saute over medium heat for a few minutes.

Add the uncooked rice and continue to saute with occasional stirring for another 5 to 8 minutes.
Meanwhile, put water up to oil.

Gently pour in the boiling water, cover and turn heat down as far as possible.
Simmer 35 minutes.
Check for tenderness, cooking additional 5 minutes if necessary.

While rice is simmering, melt margarine in heavy skillet.
Add chopped nuts and saute over medium-low heat, stirring occasionally for 10-15 minutes or until nuts are lightly browned.
Stir in the raisins, salt and citrus rind.
Cook and stir for 1 more minute.

When rice is tender, add the nut mixture and mix well.

Keeps well. I've also found this to be great for breakfast!