Videhis VeggieTable

Distinguished Vegetarian Cuisine With Flavours From Around the World.

Quorn Vegan Coconut & Saffron Rice

Today I have a fantastic recipe, a very opulent one at that.  For this recipe I have elevated the classical coconut rice by adding, saffron, cashew nuts, and sultanas…and taking it a step further, I’ve incorporated the Quorn Vegan Savoury Pieces.   Another special and very important ingredient in this recipe is the use of fresh coconut, which is finely grated or ground in a food processor.  It is important to note that the flavour the fresh coconut brings to this dish cannot be successfully replaced should you substitute it with dry desiccated coconut.  The flavours will be dramatically altered.  With that been said this is my recipe for: Quorn Vegan Coconut & Saffron Rice

quorn-vegan-coconut-saffron-rice

Recipe below

quorn-vegan-coconut-saffron-rice

Quorn Vegan Coconut & Saffron Rice

Preparation:  15 mins      Cooking time: 40 – 45 mins       Serves:  4

INGREDIENTS

1 packet Quorn Vegan Savoury pieces

1 ½ cups (375ml)  uncooked parboiled basmati rice

2-3 tbsp (30-45ml) coconut oil

2 pieces cinnamon sticks

2-star anise

2 black cardamom seed

½ tsp (2.5ml) mustard seeds

½ tsp (2.5ml) cumin seeds

2 tsp (10 ml) split urad dhal

1 spring fresh curry leaves

1 small onion finely chopped

2-3 bay leaves

4-5 dry red chillies

½ cup chopped green bell peppers

½ cup chopped red bell peppers

1 – 2 tsp salt (5 -10 ml) adjust accordingly

2 tsp (10ml) pure saffron – soaked in 30ml water

¼ cup (60ml) cashew nuts) (you may add more)

1 tbsp (15ml) sultanas

1 small coconut pulsed in food processor (1 ½ cups (375ml)

Let’s Cook 🙂

Cook rice as per the instruction on the pack – once cooked keep aside

Heat the oil in a big pan

Toss in the cinnamon sticks, star anise, cardamom seeds, mustard seeds, cumin seeds, urad dhal and curry leaves.  As soon as the mustard seeds pop and leaves splatter

Add the onions, bay leaves and chillies – cook the onions for a minute or two.

Toss in the Quorn Vegan savoury pieces – give it a good stir and cook for about 10 minutes

Toss in the bell peppers, salt and saffron –  sauté for 3 – 5 minutes

Add the cashew nuts, sultanas, and ground coconut.  Give it another good stir.  Cook for 5 mins and then add to the cooked rice.  Gently stir in with a fork.  Return the pot back to the stove and let it steam for 5 – 8 minutes on very, very low heat.  This will allow the rice to soak up all the flavours and spices.

Best served with dhal and a fresh garden salad

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