Wehani Red Rice and Sweet Corn Pilaf

5.0 (1 reviews)
Print

1/4 c. small diced onion
1/4 c. small diced bell peppers (pref. mixed colors)
1/4 c. small diced celery
3 Tbsp. olive oil
1 cup Wehani red rice, rinsed well (may substitute Bhutanese red, Himalayan red, or even forbidden black)
1/2 c. fresh corn kernels, stripped from cob and raw
3 cups water or vegetable stock
1 bay leaf
2 tsp. fresh thyme
1/4 cup roasted poblano chile, sliced small

• Sweat the onion, peppers, and celery in the oil for 3 minutes, until tender.
• Add the remaining ingredients (except for the poblano) and bring to a simmer. Reduce the heat to a slow simmer and cook for 45 to 50 minutes, or until the grains just begin to pop.
• Drain any excess water, season with salt and pepper to taste, and add the roasted poblano.

Optional: Stir in 1 1/2 Tbsp. Earth Balance.

Get PETA Updates

Stay up to date on the latest vegan trends and get breaking animal rights news delivered straight to your inbox!

By submitting this form, you are agreeing to our collection, storage, use, and disclosure of your personal info in accordance with our privacy policy as well as to receiving e-mails from us.

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind