Tired of just plain rice? We were, so I decided to try something new with a few ingredients I had laying around. The little vegan can be finicky, especially when ingredients are mixed together, but if I have things in that she really likes (in this case capers) and pulverize them she is more likely to try them. With that said, in the directions I place certain ingredients into a food processor but you could easily dice them up and use them that way to give the dish a little more texture.
You could easily add a protein like garbanzo beans, tofu or tempeh to make this a main course. We used it as a side and it yielded four servings. Also, I used dry sun dried tomatoes, if you use the type in oil you could probably cut back on the oil used in the recipe.
1/4 cup sun dried tomatoes
1 small shallot
1 large clove of garlic
1 tbsp capers
1 cup rice of choice (I used a wild rice medley)
1 tsp nutritional yeast
water per the directions on your rice for one cup of rice
1 tsp Vegetarian Better Than Bouillon No Chicken Base
Place sun dried tomatoes, shallot, garlic and capers in a food processor or blender and get it to a paste consistency. In a pot (large enough to cook rice in) saute tomato paste in olive oil for five minutes. Add rice and nutritional yeast and saute for another five minutes. Add water and bring to boil. Once boiling stir in Better Than Bouillon and reduce heat. Cover and cook per directions on your rice. Once all liquid is gone it is ready to serve.