Fragrant, Delicious and Simple: Middle Eastern Sweet and Savory Rice

Lunch & Salads Recipes

We are all stuck at home during COVID-19, but this simple, fragrant, and rich dish by Elysabeth Alfano can be whipped up with what sitting in the back of the pantry! Taking a break from hosting the Plantbased Business Hour and the Awesome Vegans Podcast, Elysabeth dishes us something sweet and savory, and as easy and nutritious as one, two, three: Middle Eastern Rice.



2 Cups of Brown Rice
½ white/yellow onion, diced
4 cloves of garlic, diced
2 inch chunk of ginger sliced very thin
1/2 cup raisins
½ cup cashews, salted
18 chopped dates
½ cup almonds
1 teaspoon of apple vinegar cider powder
Zest of one large regular lemon
½ teaspoon Cinnamon, Nutmeg and Cardamom
2 Tablespoons Extra virgin olive oil
Mushroom Broth to make rice
Salt to taste


Make rice according to directions using Mushroom Broth
When ready, put in a bowl.
Sautee ginger, onions and garlic in olive oil.
While that is sautéing, add raisins, dates, Cinnamon, Nutmeg and Cardamom
Add in Almonds and Cashews to saute pan, to let them crisp up.
Add contents of pan to rice.
Add Apple Cider Vinegar Powder (optional) and lemon zest. Mix and serve.

Recipe must be served immediately. Can easily be doubled.

For more yummy, healthy, plant-based recipes, click here.

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