Keliedescope RiceUser Submitted Recipe
sauteed in olive oil and combined with fresh lemon cilantro and fennel seeds as garnish to make the Keliedescope entree.
Taste better when left for another day. Feel the bursting energy from this Energetic Meatless Main!"
1 1b basmati rice ( or jasmine, or texmati)
1 orange bell pepper,
1 yellow bell pepper
1 red bell pepper
1 green bell pepper
4 fresh fleshy red tomatoes ( use vine, or roma or your personal choice)
4 cloves fresh garlic
1 purple onion
4 ribs of celery
2 long sticks of organic carrots
2 tbs spoons
2 Tbs fennel seeds
1 tbs spoon dill
1 tbs Sea salt
1 sprig of cilantro
1 spring broad leaf parsley
1/2 of a fresh lime or lemon
For best cooking experience: Thinly, julienne the fresh peppers using the back edge of a sharp kitchen knife
Cut up the celery in half moon shapes
Slice the tomatoes down the middle and then cut them across in similar half moon shapes similar to the celery
Cut the purple onion down the middle and strip it along the veins finishing off with nice thin slices
Finely slice the cloves of garlic
In a deep sauce pan bring 1 1/2 cups of water to a rolling over boil
Add the rice and turn the heat down to the low on the stove top. Cover to allow the rice to steam. It will be very fluffy.
Add the olive oil in the saucepan and add the colorful vegetables in taking turns for each, stirring in to combine
After two minutes: Add the steamed rice, stirring until it becomes this Keliedescope of colors
Finally stir in the fennel seeds and salt.
Garnish with finely chopped cilantro and broad leaf parsley and squeeze 1/2 of a fresh lemon or lime juice stir.
Enjoy this meatless main bursting with freshness!! You'll feel energized and happy
On day of- reheat and enjoy the aroma and again feel the burst of energy from eating all fresh vegetable rice!
In a large deep saucepan add generous amount of olive oil