How to Spice up your Rice!
When you’re looking for delicious, time-saving, and healthy options for your table The Spice Way has you covered! Add spice to your rice with The Spice Way Rice & Quinoa Blends — extra flavor, not extra time. Simply combine one of The Spice Way Rice & Quinoa Blends with your choice of white or brown rice, quinoa — even cauliflower rice — for the perfect side for your meal. You’ll be adding flavor, texture, color and all the health benefits of cooking with spices.
Many of The Spice Way Rice & Quinoa Blends are salt-free so you can season to taste, leave salt out completely or sub in The Spice Way Ground Sumac. Many of our Rice & Quinoa Blends already include sumac for its lemony flavor — perfect as a salt alternative. Here’s a recipe to showcase how easy The Spice Way Rice & Quinoa Blends are to prepare for your table any day of the week:
Roasted/Grilled Vegetables with Pistachio Rice
Rice Cooker Instructions:
1. Add uncooked rice and water into rice cooker and select “White Rice” function.
2. After the rice is cooked, add in The Spice Way Pistachio Mix, olive oil and salt directly into the rice cooker pot and stir well. Let stand 5 minutes covered on the “Keep Warm” setting.
1. In a medium pot bring the water to a boil. Add rice, cover, and cook 20 minutes.
2. Fluff rice with a fork and stir in The Spice Way Pistachio Mix, olive oil and salt. Let stand 5 minutes covered.
Roasted/Grilled Vegetable Ingredients:
12 baby bell peppers
1-2 tbsp The Spice Way Extra Virgin Olive Oil House Blend
1 tsp salt
1 tsp pepper
Cut zucchini and eggplant into 1/4 inch slices and leave baby bell peppers whole. Toss vegetables in a bowl with olive oil, salt and pepper.
If grilling, cook the vegetables in batches using a stovetop grill pan or outside grill. If roasting, preheat oven to 450 F and roast vegetables for 30 minutes in a tray.
Plate rice and vegetables and serve alongside your favorite protein.
It’s easy to include The Spice Way Rice & Quinoa Blends with your meals — we’ve got a flavor for everyone: