The Spiceman Cometh



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Recipes  – Two to Try

Pink Peppercorn Vinaigrette

1 tbsp. dijon-style mustard
1/4 cup balsamic vinegar
3/4 cup olive oil
1 tbsp. crushed pink peppercorns

Mix all ingredients in a stainless-steel bowl with a wire whip. Set aside for about 30 minutes. Mix again and pour over fresh-mixed greens.

 

Brown Basmati Rice Pudding

1 1/2 cups brown basmati rice
3 cups of water
3 eggs
2 1/2 cups almond/coconut milk
1/2 cup turbinado sugar
1 tsp. vanilla extract
1/2 tsp. salt
1/2 cup currants
1/2 tsp. Vietnamese cinnamon
1/2 tsp. nutmeg

Combine rice and water in a heavy sauce pan and bring to a rapid boil, stirring to prevent sticking. Cover and turn off heat. Let sit for about 20-30 minutes until water has been absorbed and rice is cooked.

In a large bowl, combine the remaining ingredients and beat well until well combined. Stir in rice and pour into a 9x13-inch baking dish. Bake uncovered for 30 minutes at 325 degrees, stir, and continue baking for another 30 minutes or until a knife inserted in the center comes out clean. Best served warm.

 

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