Vegan Nasi Goreng (Indonesian Fried Rice)

 This is based on a recipe from Vegan Punks. I made Nasi Goreng ten years ago and loved it but couldn't find the recipe I use. Back then I mixed elements of Nasi Goreng and Chinese Fried Rice to get Jacquie Fried Rice. 

Vegan Nasi Goreng (Indonesian Fried Rice)

Ingredients

1 tbsp sesame oil

150 g tempeh - chopped into chunks

200 g carrots roughly 2 carrots - chopped into small cubes, about 1cm

250 g green beans - chopped into small 1cm chunks (I used peas)

1 red pepper - chopped into small 1cm cubes

1 onion - chopped into small 0.5cm pieces

4 cloves garlic - peeled and crushed

370 g rice dry weight - cooked the day before and kept in the fridge overnight

3 tbsp soy sauce

4 tbsp kecap manis (I used Sweetened Soy Sauce and a bit of Thai Magic Sauce)

1 tsp chilli paste or Indonesian sambal is even better, if you have it

To garnish:

Finely sliced spring onions.

Cucumber slices

Tomato slices

Rice crackers or vegan prawn crackers

Sesame seeds

Sambal or chilli sauce

Method

Heat up the wok and add the sesame oil, once hot add the tempeh.

Pour in 1 tbsp of kecap manis and fry for another couple of minutes, until the tempeh becomes sticky and then golden. 

Remove the tempeh from the wok and set aside.

Next, fry the onion over a medium heat. Once translucent add the garlic. 

Remember to keep them moving in the wok, in order not to burn them, as garlic burns quickly.

Pop in the green beans, peppers and carrot and continue to stir fry for a few minutes.

Now add the tempeh from earlier back to the wok. Give it all a good stir.

In a separate ramekin or small bowl, mix together the remaining kecap manis, soy sauce and chili paste.

Add your rice to the wok and stir gently until well mixed with the vegetables and tempeh.

Pour the sauce in, mix well, and top with sesame seeds and spring onions, then garnish with slices of cucumber and tomato and rice crackers.

Notes

If you don’t have kecap manis, increase the soy sauce by 1 tablespoon and add 1 tablespoon of maple syrup.

It’s important to use pre-cooked rice. Cook it the day before and leave in the fridge. This is so that it dries out and absorbs the sauce well, without becoming mushy and soft.

You can switch the tempeh out for tofu or vegan chicken pieces.

This dish can be frozen for up to 3 months.

Fried Shiitake & Chili Mayo Sushi

Adapted from a recipe on Olives for Dinner this delicious sushi option is flavorsome with heat and crunch. Kind of like a spicy California roll.

 

Fried Shiitake & Chili Mayo Sushi

Ingredients

Sushi Rice, cooled (around 2-4 cups cooked)
Nori papers
2 egg replacers
1 cup corn starch
1-2 cups fresh shiitake mushrooms (if using dried, soak in hot water for 30 minutes)
1/4 cup vegan mayo
1-2 Tbls sambal olak (chilli paste)
oil for frying


Method

Heat oil in a large frying pan, around 1-2" up the side of the pan, and set to medium-high.
Make up egg replacers according to packet instructions and set aside in one bowl.
Place corn starch in a separate bowl.
Slice mushrooms into strips, add to egg replacer and then into corn starch, coating well.
If oil sizzles when a drop of corn starch is dropped in then it's ready.
Add the mushrooms to the oil and let fry for around 3 minutes then remove and place on a paper towel.

In a small bowl whisk together the mayonnaise and chilli paste.
On a large flat surface lay out the nori paper and with damp hands grab around 1/2-1 cup of sushi rice and spread along the bottom third of the paper.
Drizzle some spicy mayo along the middle and place mushrooms end to end on top of the sauce.
Start rolling from the rice end and roll as tightly as possibly.
When you get to the end I find wetting the edge slightly helps it stick together.
Put to the side and start the next roll.
Once finished start with the first roll and using a VERY sharp knife cut slices in the desired length.
Place on serving plate and garnish with the rest of the mayo.
I used a ziplock bag with a hole cut in the corner to drizzle with more precision.
Serve with Tamari, pickled ginger and wasabi.

Flower Nori Roll

This is a copy cat version of a sushi roll I used to get at Osaka Japanese in Layton, Utah - well as best as I can remember anyway. It wasn't on the menu but when we first started going there they told us about it. Avocado, cherry tomatoes and cilantro in an outside nori roll with a sweet miso dressing or sweet mustard  wasabi dressing.

 

Flower Nori Roll

Ingredients

Sushi Rice, cooled
Nori paper
cherry tomatoes, sliced in half lengthwise
cilantro, roughly chopped or stemed
avocado, sliced
red onion, finely sliced
Sesame seeds for coating

Sweet Miso Dressing

1/3 cup mild miso paste (white or light brown)
1/4 cup sugar
1 Tbls sake
3/4 water (or dashi)
Whisk all ingredients together and if using a non liquid sugar heat slightly to melt the sugar.
I out it in a squeeze bottle to drizzle with more precision.

Sweet Mustard Wasabi Dressing

1 Tbls Dijon/yellow mustard
1 tsp wasabi paste
1 Tbls Agave syrup
1 Tbls hot water
Whisk together till combined.

Method

If you're doing the outside rolls using a sushi rolling mat is the easiest ways, if you don't have one you can roll with the nori on the outside.
Place sushi rice in the top of the rolling mat and cover a rectangle around 1/3 of the length that the nori paper is and using damp hands push down till flat.
place the nori paper on top, rough side facing up.
In the bottom edge of the paper, away from the rice, place the avocado, cilantro, red onion and tomatoes.
Start rolling from the filling end up until the rice is on the outside, press firmly with the mat to ensure it stays together.
Remove mat and sprinkle sticky rice with sesame seeds.
Let sit for a few minutes until cutting so it becomes firmer.
Using a VERY sharp knife slice desired size sushi pieces.
Drizzle with Miso Sauce and sprinkle with sesame seeds.

Easy Spanish Rice

I was kind of winging this based on a few different recipes I found online and then put it in the rice maker and it was super easy.

Easy Spanish Rice

Ingredients

1 cup rice of choice (I used Jasmine cause it was what we had)
vegetable stock - the amount you would normally use to cook rice which may vary if you are doing it on the stove, around 1 1/2 cups for jasmine rice, more for brown.
1 can chopped tomatoes
1 tsp cumin
1 tsp chilli powder
1 tsp dried oregano
2 cloves of garlic
1 onion, chopped


Method

Fry up the onions first on a medium heat for around 5 minutes, until clear.
If using a rice cooker then transfer the onions to it, if cooking on the stove keep them in the pot.
Add all ingredients to the onions and stir to mix.
Cook in rice cooker or if doing on the stove top, bring to boil then simmer on a low heat until rice is cooked, stirring frequently to avoid burning.
Test rice and once done, serve. So easy!

Shown here with bean burritos :)

Mixed Mushroom Risotto

I adapted Jamie Oliver's basic risotto recipe to vegan and then made it mushroomy....mmmmm! This is a wonderfully rich dish so you may prefer it as a starter :)

Mixed Mushroom Risotto

Ingredients

1.1 litres vegetable stock
2 Tbls vegan butter
2 tablespoons olive oil
1 large onion, finely chopped
2 cloves garlic, finely chopped
½ head celery, finely chopped (I used 1 tsp celery salt in lieu)
400 g risotto rice
2 wineglasses dry white vermouth or dry white wine
sea salt
4 cups mixed mushrooms (I used porcini, shiitake, oyster and portobello)
1 tsp dried tarragon
3 springs of parsley, chopped
Juice of one lemon
freshly ground black pepper
2 Tbls of vegan butter
90 g vegan Parmesan cheese


Method

Heat the stock to nearly boil and then reduce heat to low and keep on a simmer.
In a separate pan, heat the olive oil and butter, add the onions, garlic and celery, and fry very slowly for about 15 minutes without colouring.
When the vegetables have softened, add the rice and turn up the heat to medium and keep stirring.
After a minute it will look slightly translucent.
Add the vermouth or wine and keep stirring.
Once the vermouth or wine has cooked into the rice, add in mushrooms and dried herbs and stir through.
Alternatively you can fry or grill your mushrooms separately and add once cooked.
Add your first ladle of hot stock and a good pinch of salt.
Turn down the heat to a simmer so the rice doesn't cook too quickly on the outside.
Keep adding ladlefuls of stock, allowing each ladleful to be absorbed before adding the next.
This will take around 15 minutes.
Carry on adding stock until the rice is soft but with a slight bite.
Don't forget to check the seasoning carefully.
If you run out of stock before the rice is cooked, add some boiling water.
Adding more stock will make the risotto too salty.
Add in lemon juice and fresh herbs.
Remove from the heat and add the butter and Parmesan. Stir well.
Place a lid on the pan and allow to sit for 2 minutes.
Season with salt and black pepper before serving.

Apricot Studded Mushroom Pilaf

This recipe was submitted by a member on the Team Beachbody website. It was pretty tasty, although a bit tangy with the orange juice - I might try it with carrot juice next time...

Apricot Studded Mushroom Pilaf
Serves 4
Calories per serve 260, fat 5g

Ingredients

1 Tbls olive oil
1 cup finely chopped onion
3 cloves garlic, minced
8oz Portobello mushrooms, thickly sliced
1/2 cup sliced carrots
1/2 cup diced green bell peppers
1 cup brown rice
1/2 cup wild rice
2 cups carrot or orange juice
1/2 tsp rosemary
1/2 tsp dried sage
1/4 tsp black pepper
1/2 cup diced dried apricots


Method

In a large saucepan heat oil over a medium heat.
Add onion and garlic and stir until onion is golden brown.
Stir in mushrooms, carrot and bell pepper.
Cover and cook for 7 mins until vegetables are tender.
Stir in brown rice, wild rice, juice, herbs, pepper and 2 cups water.
Bring to boil then stir in apricots and cook for 45 mins or until rice is cooked and liquid has been absorbed.

Vegetable Paella

This recipe was submitted by a member on the Team Beachbody website.

Vegetable Paella
Serves 3
Calories per serve 391, Fat 10g

Ingredients

1 cup dry brown rice
2 cups low-sodium vegetable broth
1 pinch saffron
1 Tbsp. olive oil
4 medium shallots, chopped
2 cloves garlic, finely chopped
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
1 cup small whole mushrooms
½ cup cubed eggplant
10 medium black olives
10 medium green olives
¼ tsp. sea salt
Ground black pepper (to taste; optional)
½ tsp. ground cumin
1 lb. medium tomatoes, chopped
½ fresh or frozen green peas


Method

Heat rice, broth, and saffron in medium saucepan over medium-high heat. Bring to a boil. Reduce heat to maintain a gentle boil; cook, covered, for 45 to 50 minutes. Keep covered the entire time or rice will not cook evenly.
While rice is cooking, heat oil in a large ovenproof saucepan over medium-high heat. Add shallots, garlic, bell peppers, mushrooms, and eggplant; cook, stirring frequently, for 5 to 6 minutes or until bell peppers are tender.
Add olives, salt, pepper (if desired), and cumin; cook for 1 minute.
Preheat oven to 400° F.
Add rice, tomatoes, and peas to bell pepper mixture; mix well.
Bake for 10 minutes or until heated through.

Mushroom and "Chorizo" Risotto

This was so delicious I ate it cold for breakfast as well :) Original recipe from http://au.lifestyle.yahoo.com.

Mushroom and "Chorizo" Risotto

Ingredients

300g mushrooms, finely chopped
1 onion, chopped
2 cloves garlic, crushed
1 Tbls fresh thyme (or 1/2 Tbls dried thyme)
1 packet of Soyrizo (or vegan sausage, chopped and cooked if needed)
100g vegan parmesan cheese or nutrtional yeast
2 cups baby spinach
1 litre stock (vegetable or vegan chicken)
2 tbsp olive oil
1½ cups arborio rice
250ml dry white wine
1 Tbls vegan butter


Method

In a saucepan bring stock to the boil and turn down heat.
In a separate saucepan add olive oil and sweat onion, garlic and thyme.
Add blended mushrooms and rice to onions and cook for 2 minutes.
Add wine and reduce by half. Slowly add hot stock to just cover rice.
Stir well. Once stock is absorbed add more stock and continue adding and stirring till stock is almost finished. I found it needed an extra cup of water.
Just as the rice is almost cooked add the Soyrizo, vegan parmesan, spinach and butter. Continue stirring. Serve immediately.

"Chorizo", "Bacon" and Pea Risotto

I adapted this recipe from one I found on the Tesco website. Just as tasty without the fake bacon and even without the nutritional yeast and cream cheese. I threw in a little bit of fresh cilantro/coriander in mine too...YUM!

"Chorizo", "Bacon" and Pea Risotto

Ingredients

1 cup chopped fake bacon (or bacon bits)
200g Arborio risotto rice
Half a Soyrizo vegan chorizo sausage packet (one sausage)
1 medium white onion finely chopped
3 spring onions sliced
60g frozen peas
40g vegan Parmesan cheese (or nutritional yeast)
1 heaped tbsp vegan cream cheese
500ml vegan chicken or vegetable stock ( I like to keep it on a simmer in another pan)
1 glass of dry white wine
1 Tbsp of extra virgin olive oil
3 Tbls of vegan butter


Method

In a large saucepan heat the olive oil and the butter on a medium heat and add the white onion and spring onions until soft and without colour.
Add the chopped Soyrizo and cook for 2 minutes, then add the risotto rice.
Cook for a further 2 minutes ensuring all the rice is coated in the oils.
Add the white wine and continue to stir until the wine has been absorbed then add a ladle of the hot stock. Reduce the heat to a simmer.
Keep stirring allowing each ladle of stock to be absorbed before adding the next.
You may need to add a couple more cups of water but just use water and not stock or else the risotto will be too salty.
Once all the stock has been used, stir in the cream cheese and Parmesan, then mix in the frozen peas. Remove from the heat and cover with a lid for 2 minutes.
Sprinkle fake bacon on top or mix through before serving.

Pumpkin & Pea Risotto

I just made this up last night and it was yummy, very Autumny.

Pumpkin & Pea Risotto

Ingredients

1/2 Buttnernut Pumpkin, peeled and chopped into small chunks
1 white onion, chopped finely
2 Tbls olive oil
2 cloves garlic
2 cups aborio rice
4 litres veg stock
1 cup peas
Handful of english spinach
Tbls Fresh Thyme, stalks removed chopped
Tbls Fresh Sage, chopped
salt & pepper to taste


Method

In a large pot add oil and heat to medium.
Fry onion and garlic until onion is soft and clear.
Add rice and mix well to coat in the oil.
Add pumpkin and 2 litres of stock, turn heat up to high.
Once stock is boiling turn heat down to medium and simmer until most of the liquid has evaporated, stirring frequently.
Add peas, herbs and 1 litre of stock and simmer until liquid has evaporated, stirring frequently.
Add last litre of stock and stir until evaporated to 1/3.
Add salt and cracked black pepper to taste.

Tomato, Olive & Vegan Sausage Risotto

Risotto is so simple and you can just add whatever ingredients you have in the house.

Tomato, Olive & Vegan Sausage Risotto

Ingredients

2 cups aborio rice
2 litres vege stock
3 tomatoes, chopped
1 can chopped tomatoes
1 onion, choppped
2 cloves garlic, crushed
1 Tbls mix herbs
1 cup black olives, chopped
4 vegan sausages, chopped
1 cup vegan cheese, chopped (I used Sheese Gouda)
3 Tbls olive oil


Method

In a large pot heat the olive oil on medium and saute onions until clear.
Add rice and garlic, stirring for 2 mins making sure the oil coats the grains.
Add 1 cup of stock and continue to stir occasionally until liquid has simmered off.
Add tomatoes, olives, herbs and vegan sausages and stir through.
Add another cup off water and stir, repeating this step as water boils off.
You may not need all your stock, just cook until rice is tender but still firm.
Your risotto should be not too liquidy or too dry. It will become firmer as it cools down as well.
Once heat is turned off stir through cheese and serve.

Risotto Balls

Also know as Arancini, these were a bit of work (for my lazy arse anyway) because you need to make the risotto first, wait for it to cool then make them into balls, crumb and fry them but they are so yummy! Great use of leftover risotto as well! A definite crowd pleaser. Recipe from Vegan Easy

Risotto Balls

Ingredients


2 garlic cloved, minced

1 onion, finely chopped
2 cups Arborio rice
½ cup white wine
4 cups water
2 'chicken style' stock cubes
1 tsp dried mixed herbs
1 tsp ground black pepper
1/4 cup chopped fresh herbs (parsley, chives, basil)
1 tbsp savoury yeast flakes
½ cup pine nuts, toasted and chopped
½ cup plain flour
¾ cup vegan breadcrumbs
Oil for deep frying
1 jar salsa/marinara sauce (for serving)

Method


Place the water, stock cubes, mixed herbs and black pepper into a saucepan, bring to a boil then lower heat so it is just simmering.
Heat a little olive oil in a large pan over a medium heat and fry onion and garlic until soft and just starting to brown.
Add the rice and cook, stirring continually for about 2 minutes, do not allow the rice to brown.

Pour in the wine and continue stirring until it has been absorbed.
Add the stock, a little at a time, stirring until absorbed before adding more. Continue until all stock is used.

Roast pine nuts in a 180C oven for 5-10mins.

Turn off the heat and stir through the savoury yeast flakes, fresh herbs and pine nutes. Taste and add extra seasoning if required. Leave to cool.

Stir the flour into the rice mixture. Then take a spoonful at a time and roll into balls, slightly smaller than a golf ball. Roll each in breadcrumbs until well coated.
Heat about 3-4 cm of oil in a large pan. Then fry the balls a few at a time until golden brown. Drain on kitchen paper.

Rainbow Rice

Last night I had some left over cooked rice in the fridge that I wanted to use up so I thought I'd try to experiment (which never ends well). It's around 20% rice and 80% vegetables. Just add whatever vegetables you have - hence Rainbow Rice!

Rainbow Rice

Ingredients

2-3 cups cooked cold rice
1 red capsicum, washed and chopped
2 carrots, washed and chopped
1 Tbls minced garlic
1 Tbls minced ginger
1/2 chinese cabbage, washed and chopped
I bunch chicory, washed and chopped (I found the chicory a bit bitter and overpowering)
1 Tbls oil for frying

Sauce;
1 Tbls seaseme oil
4 Tbls soy (I used tamari)
2 Tbls sambal oelek
2 Tbls sweet chilli sauce
4 Tbls peanut butter


Method

In a large pot heat the frying oil on a medium heat. Add carrots and capsicum and fry until softening.
Add chinese cabbage and fry until wilted.
Add chicory (or spinach) and fry until wilted.
Add rice and simmer on a low heat until most of the liquid has evaporated.
Add all the sauce ingredients into a bowl and whisk together then add to pot and stir through.
Test the flavour and add more/less as desired.

Sushi Rolls (Nori Rolls & Boats)

Ok, so they are technically Nori Roll as sushi is raw fish on rice but they are better known as Sushi Rolls.
This is just a simple recipe and you can add whatever filling you like.

Tools: sushi rolling mat & rice boat makers.

Sushi Rolls


Ingredients

1 3/4 cup Sushi Rice
1 pk Nori sheets (you normally get around 10 sheets to a packet)
3 Tbls Sake or Rice Wine vinegar
7 1/2 tsp Sugar
2 tsp sea salt
Desired fillings (see bottom of page for suggestions)

For serving;
Soy sauce (I use Tamari)
Pickled Ginger
Wasabi paste


Method

Rinse rice 2-3 times before cooking.
I use a rice cooker because I'm lazy but if you're doing it on the stove just cook per instructions on the packet.
Mix sake, sugar annd salt together in a small saucepan and bring to boil melting the sugar. Allow to cool and and mix well into cooked rice.
Allow rice to cool before handling.
If you use a sushi mat to roll make sure you cover it in cling wrap first. I use my hands.
With slightly damp hands I take a sheet of nori (it usually has lines patterned across, make sure line is horizontal to you). I find it handy to have a bowl of water near by that I can keep dunking my fingers in.
Put some rice on the sheet at the end closest to you and pat down. Depending on how thick you want your roll, add more or less rice to each roll.

Add your first ingredient across the rice, don't over pack because it will fall apart.

Take the front peice of nori and roll, tucking it under as you go to make sure your roll is firm.

Once rolled all your sushi you can cut into pieces. Make sure you use a very sharp knife.

If you're making boats like these below, you fill up your rice boat container then pop them out and wrap a piece of nori paper around the outside, leaving space inside to fill with desired filling.

Fillings I like;

• Avocado
• Teriyaki Tofu (everyone will think this is chicken)
• Japanese Pickled Mushrooms
• Bean curd boats (you can get these bean curd wrappers from an Asian market)
• Julienne Carrot, Julienne Cucumber and Avocado
• Flower Nori Roll
• Fried Shiitake & Chilli Mayo Rolls
• Watermelon “Tuna” Sashimi

Fried Shiitake & Chilli Mayo

Flower Roll

Japanese Pickled Mushrooms

Teriyaki Tofu

Black Pepper Tofu with Coconut Rice

This was sooo good. Took about 30 minutes. I added greens to the original recipe which can be found on Easy As Vegan Pie. If you find this too salty you can replace half of the soy sauce with water.

Ingredients

800gm firm tofu, drained and cubed 2cm
2 tbsp of oil
12 small shallots, sliced thickly (I didn't have any so I used one yellow onion, sliced)
8 fresh red chillis
12 garlic cloves
3 tbsp fresh ginger
8 Tbls Tamari (Original recipe asks for 3Tbls Sweet soy, 3Tbls light soy and 3Tbls dark soy)
2 tbsp caster sugar (I used evaporated cane juice)
2 tsp black pepper, bashed in a mortar and pestle
16 spring onions, thinly sliced
(I added greens 1 min before serving)

Method
Pan fry the shallots, chillies, garlic and ginger on medium high until the shallots start to brown. Add tofu to the pan and fry with the veg until it starts to brown a little.

Add all the soy sauces, sugar and pepper and cook on high until it starts to simmer and thicken up a bit. Then add the spring onions and saute for a couple of minutes. Serve over coconut rice.



Coconut Rice

Ingredients
2 cups Thai jasmine-scented white rice
2 cups good-quality coconut milk
1 3/4 cups water
2 heaping Tbsp. dry shredded unsweetened coconut
1/2 tsp. salt
1/2 tsp. coconut oil, OR vegetable oil
1 kaffir lime leaf (I didn't have this)
Optional: 1-2 Tbsp. toasted coconut for garnish, also I've heard a little bit of fresh lemongrass is magic as well.

Method
Throw all the ingredients in a rice cooker, set to your manufacturers settings.

Jacquie Fried Rice

Makes 6 decent serves

Ingredients

4 cups cooked Brown Rice (cold)
1 cup frozen peas (thawed)
2 carrots diced
1 block firm tofu cut into dice or strips
Mock bacon or ham diced
5 Shallots/Spring Onions chopped
1 Brown Onion chopped
1 Tbls Sesame oil for flavour
4 Tbls Soy Sauce
2 Tbls Sambal Olak
Oil for frying (I use olive or coconut)
1 block Soft tofu
1tsp Black salt



Method

Crumble the tofu with the black salt and get lightly on a low heat until resembles scrambled eggs.
Place on a plate for later.
Fry up onion, ham/bacon, carrot and tofu.
Once browned add rice (supposed to be cold rice but I always add it hot). Once heated through add spring onions, peas, sesame oil, sambal olak & soy sauce.
Add in the tofu.
Add more of anything for taste.

This dish freezes really well too so you'll always have a meal ready!

Summer Paella

This recipe is from the Mouth Watering Vegan blog. It's got such a  mix of flavours that you could really add whatever vegetables you liked. For once though I was pretty strict with the recipe.

Ingredients1½ cups of Basmati Rice, cooked and set aside
1 tsp turmeric powder
4 large mushrooms sliced
4 cloves garlic very finely chopped
1 tbsp tomato puree
small red pepper finely chopped
3 tomatoes finely chopped
1½ cups of frozen spinach (thawed first)
1 tsp smoked paprika
½ tsp fennel seeds
1 tbsp lemon zest
1 cup of vegetable stock
8 black olives chopped
Juice of ½ a lemon
1 tsp dried garlic
handful of flat leaf parsley finely chopped
olive oil for frying

MethodFirst, pre-boil the rice, adding 1 teaspoon of turmeric powder to the water. I just used the rice cooker.

Next, fry your mushrooms in a deep, non-stick pan, or a wok if you have one with a lid.  Then add the garlic and stir for a minute or so, making sure you don’t burn it.

Now add the tomato puree, and continue to mix for a minute or so. Then add the red pepper and chopped tomatoes, the herbs and paprika, and stir around for the next 10 minutes or so.

At this point stir in the pesto and the thawed spinach.  Mix for a minute or so and then add the vegetable stock.  Cover and allow to cook on a low heat for 10-15 minutes.

Finally, add the rice, and mix around until ingredients are properly blended.  Then add the black olives and the rest of the ingredients.