Orange Black Pepper Barbecue Rice


Orange Black Pepper Vegetable Protein combined with long grain white rice. Then mixed with a fresh saute of celery, onion, green pepper plus canned mushrooms, fresh grated carrot, ginger and cilantro! 

Makes 20 cups

Orange Black Pepper Barbecue Plant Protein

1 c. TVP (textured vegetable protein)

1 c. boiling water

3 T. Bragg Liquid Aminos – soy sauce replacement

3 T. Worcestershire sauce – I used anchovie-free by Pampa

1 T. liquid smoke – I used hickory by house & herbs

3 T. light brown sugar

1 T. light colored sesame oil

1/3 c. Balsamic vinegar

1/2 c. ketchup

1-2 t. Tobasco Sauce (I used 2)

1 T. garlic powder

2 t. onion powder

1 t. salt

lots of fresh ground black pepper

1/3 c. orange marmalade

2 T. frozen orange juice concentrate


3 c. long grain parboiled Canilla rice, – place in lg. wire mesh strainer over pot and rinse till water in pot runs clear (no longer cloudy)

2-3/4 c. water

1/4 c. white vinegar

2 t. salt

Place all rice ingredients in large saucepan, stir, bring to boil, stir again, cover tightly, reduce heat to low and cook 15 minutes. Remove cover, fluff with stirring utensil and set aside.


3 T. extra virgin olive oil

3 c. diced celery – cut stalks in half from end to end, the crosswise into 3/8 inch pieces

2 c. sweet yellow onion, peeled and diced into 1/2 inch squares

1 c. diced green pepper, 1/2 inch squares

2 t. salt

2, 4 oz. DR. WT. cans mushrooms stems and pieces, drained well

1 grated fresh carrot

1 thumb size piece fresh ginger, peeled, cut into thin slabs, stacked and cut into tiny sticks

tops of 1 bunch of fresh cilantro, chopped finely

In extra-large skillet, over medium heat, melt olive oil.

Add celery, onion, green pepper and salt. Stir and saute till softened, but not mush.

Add drained mushrooms, carrot and ginger. Stir and saute a couple more minutes.

Now pour all of Orange Black Pepper Plant Protein with the marinade into skillet. Stir and cook, uncovered about 10 minutes, stirring often.

Transfer rice to extra-large mixing bowl or pot.

Add cilantro to rice. Toss.

Add all of barbecue mix to rice. Stir well to coat all grains.

Either serve immediately, or refrigerate for service later to avoid further cooking of the rice by the hot barbecue.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. 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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