Indonesian Vegan Rice

This dish is rich in fibre, carbohydrates, vitamins and trace elements. It keeps for several days if refrigerated and tastes good also if served at room temperature. You may serve the rice just like this or with your favourite tomato sauce.

2 cups (500 ml) brown rice, long or short grain
3 3/4 cups (935 ml) water
1 tsp (5 ml) sea salt
2 medium-size onions, diced
1 Tbsp (15 ml) extra-virgin olive oil
2 cloves garlic, minced
2 cups (500 ml) white cabbage, shredded
1 stalk celery, sliced
1 green pepper, diced
1 red pepper, diced
1 large carrot, coarsely grated
1 Tbsp (15 ml) hot pepper sauce or 1/4 tsp (1 ml) cayenne pepper
1 Tbsp (15 ml) soy sauce
1 tsp (5 ml) curry powder
1 tsp (5 ml) chili powder
1 Tbsp (15 ml) fresh cilantro leaves, finely chopped or 2 tsp (10 ml) dried cilantro
1 vegetable bouillon cube
1 cup (250 ml) boiling water

In a medium-size pot, bring rice and salted water to a boil, then reduce heat to low and cook for 25 to 35 minutes or until done. Rinse rice in cold water to prevent stickiness then pat dry. In a large saucepan, saut?nion in olive oil until translucent. Add garlic, cabbage, celery, peppers, carrot, hot pepper sauce (or cayenne), soy sauce, curry and chili. Saut?or three to five minutes until vegetables are slightly tender.

Thoroughly combine vegetables with rice. Dissolve vegetable bouillon in boiling water and add to the rice-vegetable mixture. Adjust for taste by adding more cayenne pepper if desired. Stir in cilantro just before serving. Serves six.

Source: alive #232, February 2002