With so many people in shelters, hotels, friends and relatives homes I can't help but wonder if everyone is getting enough to eat and not having to resort to industrial-style fast food and institutional rations. Robin Robertson, has authored more than 20 cookbooks, including Vegan On The Cheap, one of my favorites. She has graciously allowed me to post one of her recipes here to help offer some help for those out there needing to feed a group of hungry flood victims. This recipe as presented is for just 4 servings, however, it would be very easy to multiply....and cheap...less than $1.50 per serving ! If you are cooking at high-altitude, you may need to extend the cooking time, because of the brown rice. Or go with a white rice, which cooks in less time.
Coconut Curry Rice
The richness of the coconut milk can go a long way to making a simple meal of rice and chickpeas seem like a restaurant meal. If you're not a fan of curry, leave out the curry powder and tomatoes for a luscious coconut-centric rice dish.
1 tablespoon olive oil
1/2 cup minced onion
1 clove garlic, minced
2 to 3 teaspoons hot or mild curry powder
1 cup long-grained brown rice
1/2 cup vegetable stock [or water]
1 ( 13-ounce ) can unsweetened coconut milk
1 1/2 cups or 1 ( 15-ounce ) can chickpeas, drained and rinsed
1 ( 14.5-ounce ) can diced tomatoes, drained (or about a 1/2 pound of cherry tomatoes )
1/2 cup frozen peas
1/3 cup unsalted roasted cashews
1) In a medium saucepan, heat the oil over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Stir in the garlic and curry powder and cook for 30 seconds.
2) Stir in the rice, then add the stock [or water] and coconut milk and bring just to a boil over medium-high heat. Reduce the heat to medium and season with salt to taste. Cover and simmer until the rice is tender, 35-45 minutes.
3) Stir in the chickpeas, tomatoes and peas. Season with salt and pepper to taste, and add more curry powder, if necessary. Cook, uncovered, to allow flavors to blend, about 10 minutes. Serve hot, sprinkled with the cashews.