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Rice Kabouli (P)
Source: Unknown
Yield: 4 to 6 servings

1 cup TVP (texturized vegetable protein) chunks
2 cups water
4 large carrots
1 to 3 tbsp. cooking oil
1 large onion, thinly sliced
1 tsp. cinnamon
1-1/2 tsp. powdered cardamom
1/2 tsp. powdered cloves
1 tsp. allspice
1 bay leaf (optional)
1/2 cup water
1 cup black currants
2 cups Basmati rice

Soak dry TVP in 2 cups water for 15 minutes or longer. Cut carrots in half. Slice each half length-wise, thinly.

Heat oil in a wide, low pot with a tight-fitting lid and sauté thinly sliced onions until brown. Add TVP and brown further, for one minute. Add all spices and stir.

Add a 1/2 cup water. Simmer for 5 minutes.

Add carrots, currants, rice and salt. Add enough water to cover the entire mixture (about 3-1/2 cups). The water level should be 1" higher than the rice.

Bring to a boil, then simmer on low heat for 20 minutes, with the lid closed tightly. When cooked, rice should separate and fluff. Serve with salad, etc.

Posted by Shayla Goldstein

Nutritional Info Per Serving: N/A