Spanish Rice with Herbs, Vegan Sausage & Sun-Dried Tomatoes
Saute 2 chopped onions, handful minced fresh rosemary and 4 cloves minced garlic in EV olive oil. If you have fresh or frozen peppers, chop it and add. Otherwise add about 1 T dried chile flakes. Add 1 cup brown rice (pre-soaked, if possible) and sautee with the onions/garlic. Saute 2 tofurkey sausages in EV olive oil. Pour boiling water over 4 sun-dried tomatoes. After 10 minutes, drain and chop.
Stir together the onion/garlic/rice mixture with the chopped sun-dried tomatoes, 1/2 to 1 cup canned or cooked, drained garbanzos, 3-4 c. veggie broth (start with 3 c. and add more, as needed), plus a generous sprinkling of oregano and thyme, and 2 bay leaves. Add 1/2 c white wine if available. Simmer until rice is plump and broth is absorbed. Season to taste. Garnish with Spanish olives, roughly chopped almonds and clementine or tangerine section. Serve along with a cooked veggie such as green beans, broccoli or zucchini. NOTE: Vegan parmesan or feta may be stirred in before serving.
Even better the next day…