easy vegan Herbed Rice with Raisins

This easy vegan herbed rice with raisins recipe I found on an old magazine I had. It had no introduction or picture. I remember thinking that those ingredients seemed perfect together, and they are! This versatile dish is great hot or cold, making an excellent side dish for the Summer, and even the holidays.

Rice is one of my favorite foods, and my love for rice goes back to my childhood. My grandfather had a small farm where he grew sushi rice (his preference), vegetables, and some small animals. We would prepare delicious bowls of rice topped with black beans and all sorts of gravy, and often make rice cakes, fritters (made with leftover rice), and pudding. Every single day.

substitutions

I make this dish quite often, but the pea shoots are always available at supermarkets. So I use watercress or baby arugula, as I love the peppery flavor and crunchy texture. Baby kale or massaged kale is also a great substitution. Use herbs you like; some herbs could be dried if fresh are not available.

Any other rice will work for this recipe, and I highly recommend wild rice for its rich flavor and texture. And if you use wild rice, substitute the raisins for dried cranberries! This will make a great side dish for the holidays.

It is really important not to add too much water when cooking the rice as it can make the salad mushy. I cook the rice with A LOT of water and as soon as it is cooked, I strain it right away and spread it on a baking sheet to let all the moist evaporates.

easy vegan Herbed Rice with Raisins

Vegan Herbed Rice with Raisins

Servings 4 servings

Ingredients

1 cup basmati jasmine or jasmati rice
1/3 cup golden raisins
1 lemon grated zest and juiced
1/4 cup chopped basil
1/4 cup chopped fresh chevril or tarragon
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
1 medium carrot grated
1 3.5- ounce package pea shoots
3 tablespoons rice vinegar
2 tablespoons coconut sugar or maple syrup
Sea salt and freshly ground black pepper to taste
1/4 cup extra-virgin olive oil

Instructions

Cook the rice as the label directs. Spread out on a baking sheet and let cool completely.
Soak the raisins in the lemon juice in a cup, 10 minutes. Meanwhile, toss the rice with the chevril or tarragon, basil, parsley, cilantro, and carrot in a large bowl. Chop the pea shoots, reserving some whole for garnish, and add to the bowl.
Drain the raisins, straining the lemon juice into a separate bowl. Add the vinegar, lemon zest, sugar, 1/4 teaspoon salt, and pepper to taste to the lemon juice.
Whisk in the olive oil. Add to the rice mixture along with the raisins and toss. Season with salt and pepper to taste. Top with the reserved pea shoots.