“Make every hour a happy hour.”
Love this recipe because I happen to have 6 lovely pints of veggie broth that I made the other evening. And what could be better on a cool fall day than some roasted veggies with a rice dish on the side. So here’s a great rice dish.
3 T coconut oil
yellow onion, diced
3 cloves garlic, pressed
4 stalks celery, diced
jalapeno pepper, diced – you decide how much
1 large can crushed tomatoes
2 cups uncooked brown rice
5 cups veggie stock
3 bay leaves
1 t smoked paprika
1 to 2 t hot sauce
cilantro or parsley for garnish – my fridge is home to a bunch of flat leaf parsley
Saute the onion, garlic, celery and jalapeño in the oil for about 4 minutes. Add the rest of the ingredients except for the cilantro or parsley. Cover and simmer for about 40 minutes until the liquid is absorbed and the rice is cooked.
FULL DISCLOSURE – I halved the recipe and did it in my crockpot. I have a half can of crushed tomatoes in the fridge waiting for me to becomes inspired. I used jalepenos from a jar instead of fresh jalapeños. The world continued to spin on its axis.
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.