Greek-Style Rice with Sun-Dried Tomatoes and Fresh Basil

Delicious on its own or with a little butter and salt, rice really does not usually need much adornment. But dressing it up to go along with a special meal can be an extra pleasing complement to the dinner. This Greek-style rice dish, dressed up with some tangy sun-dried tomatoes, fresh basil and a bit of spice is really quite straightforward to prepare, and that is a bonus too. If you wish to make it vegan or just add a slightly different twist, than use some vegan Parmesan cheese (recipe listed below) instead of dairy based Parmesan. You will likely have more vegan Parmesan left if you follow the quantities I have listed, but I encourage you to make even more, as it keeps well in the fridge in a covered container for several weeks. I love it so much, I find myself eating a few spoonfuls just as it is before it even goes into a dish.

Appearing with a delectable Greek-style cauliflower gratin with Feta and olives and a Greek lentil soup, everything you need is there for one fine feast of a meal that won't soon be forgotten. If you don't wish to make the gratin, then perhaps consider my classic Greek Salad.

Sun-Dried Tomato Rice served with gratin

Greek-Style Rice with Sun-Dried Tomatoes and Fresh Basil

Recipe by Lisa Turner
Cuisine: Greek
Published on April 26, 2018

Simple, colorful and delicious Greek-style rice with sun-dried tomatoes and fresh basil

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Rice:

2 cups water
1 cup long-grain white rice (I used jasmine), rinsed
1/2 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon sea salt
1/2 cup sun-dried tomatoes, soaked in hot water for 30 - 40 minutes, drained and chopped
1/4 cup fresh basil, trimmed and cut into thin strips
3 tablespoons grated Parmesan cheese or vegan Parmesan, or more to taste

Vegan Parmesan (optional — see note below):

3/4 cup raw cashews
3 1/2 tablespoons nutritional yeast
1/4 teaspoon garlic powder
3/4 teaspoon sea salt

Instructions:

Bring the water, rice, paprika, turmeric and salt to a boil in a medium saucepan. Reduce the heat to low, cover, and simmer for 15 to 20 minutes, until the water has absorbed. Remove from heat and set aside.
Stir in the chopped sun-dried tomatoes, basil and Parmesan cheese or vegan Parmesan. Fluff with a fork and taste for seasoning, adding more salt or Parmesan as desired. Garnish with extra fresh chopped basil and pieces of sun-dried tomatoes. A little sprinkling of dried oregano adds a nice touch too.
Serve alongside your favorite Greek dishes, piping hot.
Note: To make the vegan Parmesan, combine all of the ingredients in a food processor and pulse until well combined. Keep remaining vegan Parmesan refrigerated in a covered container for 2 to 3 weeks.

Makes 4 to 5 side servings