Ingredients
- 3 sliced potatoes
- 2 tablespoon olive oil
- 1 3/4 cup rice
- 3 1/2 cups vegan vegetable broth
- 2 teaspoon salt
- 2 teaspoon allspice
- 1 teaspoon nutmeg
- 1/3 cup pine nuts
- 1 tablespoon non-hydrogenated vegan margarine
Directions
Heat oil in a skillet. Add the potatoes and fry
until golden. Set aside. Place the rice and
all but 1/3 cup of the broth, the margarine, and
salt in a large pot. Bring to a boil. When the
water is about level with the rice, reduce heat,
cover and let simmer for 13 minutes. Meanwhile,
in another skillet fry the pine nuts in a little
olive oil stirring continually. When they start
to become golden remove from pan with a slotted
spoon and put on paper towels. Next get the pan
with the potatoes in it and put the rice on top
of it. Press it down firmly with a spatula to
fill the crevices. Sprinkle with the remaining
broth. Flip onto a platter and top with
pine nuts. Serve with the vegan soy yogurt. This is
an awesome meal and all of my meat-loving family
thought it was delicious.
Serves: 4
Preparation time: 30 minutes