Introducing a vibrant and wholesome recipe that brings the flavors of Guyana to your table, the Vegetarian Guyanese Raisin Rice is a mix of Basmati rice, vegetables, and Soya chunks, all brought together with the sweetness of raisins and a blend of spices.
This dish is packed with nutrients, making it a perfect option for a healthy, vegetarian meal. The combination of aromatic Basmati rice, protein-rich Soya chunks, and a variety of vegetables creates a balanced and satisfying dish.
The addition of raisins adds a unique sweetness that complements the savory spices, while the garnish of fresh cilantro or parsley adds a refreshing touch.
Whether you’re a vegetarian or simply looking to incorporate more plant-based meals into your diet, this Vegetarian Guyanese Raisin Rice is sure to impress with its flavors, textures, and nutritional benefits.
Guyanese Raisin rice
Equipment
- Large Pan
- Medium Pan
- Garlic Press
- Vegetable Grater
Ingredients
- 2 cups Basmati rice rinsed and drained
- 4 cups water
- 1 cup Soya chunks
- 1 large onion finely chopped
- 2 cloves garlic minced
- 1 medium carrot peeled and grated
- 1 bell pepper any color, diced
- ½ cup corn use fresh, canned, or thaw if frozen
- ½ cup green beans thaw if frozen
- 1 cup raisins
- ½ teaspoon ground ginger
- Salt to taste
- ¼ teaspoon black pepper
- 2 season peppers
- 2 tablespoons vegetable oil
- ½ teaspoon Chinese spice powder
- ¼ teaspoon mustard
- 1 Maggi tomato cube
- ¼ teaspoon sugar
- ½ teaspoon green seasons
- 1 teaspoon soy sauce
- Fresh cilantro or parsley chopped
Instructions
Prep Work:
- Grate the carrot and dice the bell pepper. Make sure the corn is ready to use (drained if canned, kernels removed if fresh, or thawed if frozen). Thaw the green beans if frozen.
- Soak the chunks in warm water for 20 minutes. Drain and squeeze out the excess water. Heat a pan with oil, add the Soya chunks, season with salt, black pepper, dash of soy sauce, tomato cube and green seasons. Cook for 10-15 minutes, then set aside.
Rice and Vegetables:
- In a large pan, heat the oil over medium heat. Sauté the onions, and garlic, and season peppers until translucent.
- Add the rinsed Basmati rice and raisins, stirring to mix them well with the aromatics.
- Stir in the corn and green beans, mixing gently.
Cook the Rice:
- Add 4 cups of water and bring to a boil. Season rice with salt, sugar, mustard, ginger, and Chinese spice. Once boiling, reduce the heat, cover, and simmer for 18-20 minutes, or until the rice is tender and the water has been absorbed.
Combine:
- Fold the cooked Soya chunks into the rice mixture. Add the grated carrot and diced bell pepper, sautéing briefly (about 3-4 minutes) until just beginning to soften.
- Remove from heat, cover, and let it sit for 5 minutes to allow the flavours to blend.
Finish and Serve:
- Fluff the rice with a fork, adjust salt as needed, and garnish with freshly chopped cilantro or parsley before serving.
