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Rice Pockets

Vegan. Serves 2

Ingredients

  • 1/2 cup brown rice
  • 1 - 2 tablespoons pine nuts
  • 1 tub tomato paste (maybe 3 tablespoons)
  • 1 cup water
  • 1 1/2 teaspoons vegetable stock powder
  • 2 teaspoons olive oil or other vegetable oil
  • 1 small onion chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/4 cup white wine
  • 12 small or 6 large mushrooms sliced
  • 1 small zuccini cut into roughly 1cm cubes
  • 2 tablespoons sultanas
  • 2 teaspoons garam masala (a spice mixture, Coles sells it)
  • 2 - 3 medium size pita breads

Instructions

  1. The rice can be cooked a day ahead. Cook the brown rice as follows: Rinse rice well and let drain. Combine the rinsed rice and 1 1/3 cups of water in a saucpan with a tight fitting lid. Cover and bring to boil on high heat. When steam escapes from beneath the lid, lower the heat to very low and simmer for about 35 minutes or until all of the water has been absorbed.
  2. Toast the pine nuts under the grill
  3. Combine the tomato paste, water and stock powder in a bowl or jug.
  4. Heat the oil in a high sided frypan over medium heat. Saute the onion for 2 -3 minutes or until it starts to soften.
  5. Add the cumin and coriander and stir for 1 min.
  6. Add the wine and allow to boil for 1 min.
  7. Add the tomato paste mixture, the mushrooms, zuccini and sultanas to the pan and bring to a slow simmer. Simmer until the zuccini is soft.
  8. Stir in pine nuts, brown rice and garam masala and cook over low heat until the rice is warmed through.
  9. Serve in halved pita breads with steamed vegetables or salad
Last modified: 18-Jul-2021