Walnut Jasmine rice combined with a sauté of onion, celery, green pepper and carrot. Pickled Serrano peppers, fresh cilantro and salsa add the zest to this special rice. Served with a smokey coriander and fresh cilantro tomato sauce!

Serves 6-9

3 c. water

½ c. walnut crumbles: place 2 cups walnuts into food processor and process till fine; measure out ½ cup for this recipe, and place remainder in jar for other use.

2 t. salt

3 c. Jasmine rice

3 T. walnut oil

1 c. finely diced yellow onion

½ c. finely diced celery

½ c. finely diced green pepper

2 lg. carrots, peeled and shredded over lg. holes of hand grater

2 t. sea salt

8 pickled Serrano peppers, finely chopped, seeds and meats

couple handfuls of fresh, coarsely chopped cilantro leaves

½ c. med.-hot salsa from a jar, whatever your favorite is (Tostito brand is gluten-free)

In large sauce pan combine water, walnut crumbles and salt. Bring to boil, add rice, stir, return to boil, stir well again, cover tightly, reduce heat to low and cook exactly 15 minutes. Remove from heat, remove cover, fluff with fork and set aside.

In extra large skillet, over medium-high heat, melt walnut oil. Add onion, celery, green pepper and carrot and salt. Saute till tender and charred in spots.

Add Serrano peppers, stir to distribute.

Now reduce heat to medium, add rice all at once, stirring to evenly disperse all ingredients.

Add cilantro leaves and salsa. Stir well and cook till very hot, stirring often.


1 c. canned plain tomato sauce

1 c. med.-hot jarred salsa

2 t. ground coriander

2.25 oz. can sliced black olives including liquid

½ t. garlic powder

½ t. onion powder

1 t. liquid smoke, I used mesquite flavor

1 t. sugar

freshly ground black pepper to taste

a handful fresh cilantro, coarsely chopped

salt to taste

In small saucepan combine tomato sauce, salsa, coriander, sliced olives including liquid, garlic and onion powders, liquid smoke, sugar, black pepper and cilantro. Stir well, heat through and salt to taste.

To serve: Place ¼ – 1/3 c. sauce on middle of individual serving plates. Fill a 1 cup measuring cup or custard cup moderately firmly, to the rim, with rice. Invert onto the center of the sauce on each plate. Tap bottom, lift cup off gently.

Garnish by sprinkling with additional chopped cilantro.

Notes: If you want to serve this rice family style, mound rice on platter, sprinkle with fresh chopped cilantro, then serve sauce in separate bowl to let guests take their own.

It’s hot, not too hot though. We had fresh sweet red grapes for dessert. That’s all we needed.

Published by Sharon Lee Davies-Tight, artist, writer, chef

AFC GLOBAL™. Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior GLOBAL™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. Global Word Chef™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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