Deceivingly delicious and really simple. A quick rice pilaf made with bone broth, sautéed tri-colored peppers and onions, topped with ham bits. On a lark, I sprinkled some garam masala on the rice before adding the ham bits, and it turned out to be a good choice.
I don’t remember what vegetable we had, but probably a nice dark green one like rainbow chard.
Adventures of Dorrie Anne 
It looks very yummy, now I just have to figure out a sub for the ham, and I’m good to go!
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To make this vegan, sauté the onions and peppers in coconut oil and then put in the rice to frizzle a bit and soak up the flavors from the veggies. Keep an eye on it and stir occasionally so it doesn’t burn. When the rice starts to get a bit golden, put the veggies back in and add the appropriate amount of boiling fluid – veggie broth, if you have some; water if you don’t. Try to use a very hot fluid rather than cooling the whole thing off by splashing it with cold fluid. Be careful, though, because it can spit at you. Take it off the fire while you put in the liquid, and pour it in just a little at a time until it stops sputtering.
Bring it back to the boil and turn the burner off. Assuming you are using a gas stove, Terri, so just leave it off until everything settles down, and then turn it back on as low as possible. If you have a Flame Tamer, now is the time to put it to work for you. You want the pan and contents to stay pretty hot, but not boil furiously – not an easy task on a gas flame. If you have an electric burner, use that on low, low, low. Give it plenty of time. Rice is usually cooked in about twenty minutes, but if you allow forty minutes start to finish, you will be a happier camper with the results.
Once the rice is cooked, put the top on with a bit of an opening and let it sit there to decompress for a while. You will find that the grains stick together much less this way. Just don’t be in a hurry. Start earlier than you think is necessary.
For the ham, use tempeh, mushrooms, black olives, veggie sticks that have been steamed, squash cubes, sweet potato cubes or sticks, Brussels sprouts, pecans, almonds, walnuts, sesame seeds, hazel nuts, or beans that aren’t too soupy. Use a different spice/herb with different toppings – whatever seems good to your taste buds.
It’s easy to substitute any other whole grain for the white rice, and make any number of variations to suit your mood du jour! Leftovers are particularly good because the flavors get melded together and taste great.
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Interesting idea, to sprinkle garam masala like this! 🙂
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How are you supposed to use it? Ignorance is bliss!
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I usually cook with it, but it’s a great idea to just sprinkle it on already cooked food. Ignorance is indeed a bliss! 😀
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wonderful idea, Judi, have a nice day, virtual hugs Mitza
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