Recipe Thursdays: Vegetarian Rice

"Organic food contains neither cosmetic nor unnecessary non-nutritive additives such as artificial flavor or color, or chemical preservatives. Thus, all items labeled 'organic' must be grown without the aid of pesticides or hormones and only organic fertilizer or compost may be used," says cookbook compiler Constance B. Bates. "To insure the retention of natural wholesomeness, grains and sugar should be refined as little as possible. It is to escape these additives and to gain the nutritive benefits of unrefined ingredients that most people venture into the realm of organic cooking." Here is a recipe for Vegetarian Rice from Ms. Bates's Simple Organic Cooking published by Peter Pauper Press in 1972.

Vegetarian Rice

8 ounces brown rice
1 tablespoon peanut oil
2 cups water or vegetable stock
1 tablespoon mixed herbs
2 medium onions
2 peppers
1 chopped cucumber
5-6 tomatoes
8 ounces grated cheese (or 3-6 ounces
   whole cashews may be substituted)

1.  Heat oil in saucepan and add finely chopped onions and rice. Stir.
2.  Add chopped tomatoes and other prepared vegetables. Cover. Bring to boil.
3. Reduce heat and simmer for 45 minutes.
4. Stir in herbs and season to taste.
Serve with cheese or nuts.

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