We are having some issues with our refrigerator leaking, and there was so much stuff in my way Saturday night I didn’t feel like bothering to cook. But I was looking at food blogs. And I became very hungry. So even though I had to squeeze behind or in front of the fridge to get around, and step over cords, I decided to go for it.
I found this smoked basmati rice and quinoa blend on clearance at the health food store a while ago, and it’s just been sitting around.
I boiled 1 C of the rice in 2 C of salted water, with turmeric to give it a nice color. I had been looking at vegan mac n cheese recipes but didn’t have most of the ingredients, so I decided…at least I can make something yellow and creamy.
While the rice cooked, I made a tahini sauce with lemon juice, salt, garlic, onion powder, a couple squirts of Dijon mustard and a little water. And even more turmeric.
When the rice was done, the bright yellow color was just stunning. I love making food bright and colorful.
I poured the sauce over the rice in the pan, stirred it up, then transferred it to a greased casserole dish in which there rested on the bottom a layer of caramelized onions. I forgot to take a picture of the onions.
Then I made a breadcrumb topping…
About 1/2 – 3/4 C Panko bread crumbs with 1 – 2 Tbsp olive oil, salt to taste. Nutritional yeast optional, to taste.
Top the rice with bread crumbs, cover the dish with foil, and pop it in the oven for about 15 – 20 minutes.
Then uncover and bake an additional 5 – 10 minutes, or until it gets brown on top. Or…just use the broiler. Might not brown as evenly, though.
I ate half Saturday night, and half on Sunday. It was good hot and cold. One thing, though – next time I would make slightly less rice and slightly more sauce. It was creamy, but not very saucy.
And the sweetness from the caramelized onions really set it off, so I might do twice as many (or three or four times) and just mix them right into the rice next time. Hopefully the next time will be soon!