Tuesday, April 20, 2010

Wild Rice & Lentil Dumplings in Tomato Sauce

Wild Rice & Lentil Dumplings in Tomato Sauce: Vegan cookbook ( Tony Weston & Yvonne Bishop)

I still haven't perfected the dumplings in this dish but the mix of flavors in the dumplings and sauce are fantastic. The tomato sauce consists of red pepper, red onion, balsamic vinegar & a touch of Molasses. The dumplings are a mix of wild rice, lentils, coconut flakes and a bunch of seasonings.

1/2 cup brown basmati rice
1/4 cup wild rice
1/4 cup lentils
2 cups vegetable stock
1/2 cup self-rising wholegrain flour
1 T. dried coconut
2 1/2 t. dried seaweed flakes
1 garlic clove, finely chopped
1 t. cumin
1 t. chopped mint
1/4 cup coconut oil

Tomato Sauce
1 T. olive oil
1 red onion, chopped
4 tomatoes, chopped
1 red pepper, seeded and chopped
1 small red chile, finely chopped (optional)
1 T. arrowroot
juice of 1/2 lime
1 T. blackstrap molasses
1 T. balsamic vinegar
1 t. salt
black pepper to taste

Place the rice and lentils in a large saucepan, add 2 cups of water, bring to a boil and simmer for 5 min. Drain, rinse well, then return them to the pan.

Add the vegetable stock, bring to boil and simmer for 15-20 min, until the rice is cooked (not all of the stock may be absorbed).

Meanwhile, make the tomato sauce. Heat the olive oil in a small saucepan and gently fry the onion until soft. Add the tomatoes, red pepper and chile to the pan and simmer for about 10 min.

Grease a baking sheet and preheat the oven to 350 degrees. Drain the rice and lentils, place in a mixing bowl and add the flour, coconut seaweed, garlic, cumin, mint and salt and pepper.

Using 2 spoons dipped in warm water to prevent sticking shape the lentil mixture into ovals the size of an egg and place them on the prepared baking sheet. Top each dumpling with a knob of coconut oil and bake for about 20 min., turning and basting occasionally, until golden and crispy all over.

Place the tomato mixture in a food processor or blender and mix until smooth. Mix together the arrowroot and lime juice and add to the sauce. With the machine still running, add the molasses, vinegar and salt and pepper, then return the sauce to the pan and simmer until the mixture thickens.

To serve, put the crispy dumplings into warmed bowls and pour over the tomato sauce.

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