Vegan side dishes with yellow rice?

February 23, 2018 9:09 PM

Hi. I am looking for some tasty vegan side dishes with yellow rice. It can be any crusine as long as it meshes well with the yellow rice dish (salads, tofu, etc.) Thanks!
posted by RearWindow to Food & Drink (9 answers total)

Flavoured rice goes well with Sri Lankan foods, many of which are vegan by default (or easily made vegan by swapping butter for oil.) My favorites include Dahl (lentils), brinjal curry (eggplant/aubergine) and pumpkin curry. Peter kuruvita is a chef with plenty of googleable recipes online.
posted by cholly at 11:26 PM on February 23, 2018 [2 favorites]

I'm a little confused . . . do you mean dishes involving yellow rice, or dishes to accompany yellow rice? If the former, tonight I made a paella involving chickpeas and saffron rice.
posted by filthy_prescriptivist at 11:32 PM on February 23, 2018 [1 favorite]

If you mean mixed dishes, yellow rice and black beans is a totally addictive classic at the Dominican restaurants I go to in NYC.
posted by velveeta underground at 4:51 AM on February 24, 2018 [1 favorite]

Vegetable tagines are a really flavourful Moroccan dish and while they are normally served with couscous, I'm not a Moroccan purist and think yellow rice would work well.

Ditto any vegetable curry.
posted by DarlingBri at 5:36 AM on February 24, 2018

I put dal tadka and channa masala on top of yellow rice. These particular recipes are my fav. :-)
posted by machinecraig at 6:34 AM on February 24, 2018

http://www.charlottepuckette.com/recipes/vegetarian/red-lentil-curry-with-zucchini-and-coconut-milk/

This is delicious!
posted by sconbie at 7:05 AM on February 24, 2018

I *always* make Madhur Jeffrey's Lentil Salad from her World of The East cookbook when I make yellow rice. Works great!
posted by purplesludge at 8:12 AM on February 24, 2018

I served this alongside yellow rice at my wedding. It was well received:

Eggplant and chickpeas braised in lime, saffron, chilli and tomato sauce

400g can chickpeas, drained
One large eggplant, cut in bite size pieces

400g can diced tomatoes
One medium red onion, finely diced
3-6 cloves garlic, fineley chopped
1-2 birdseye chillies,finely chopped
4 kaffir lime leaves, finely chopped
1/4 teaspoon saffron threads, steeped in hot water for +20 minutes
One teaspoon ground cardamom
2 dried limes (Loomi or Limu Omani), pierced or cracked
Salt, pepper and sugar (if required)

1. Sauté onion in olive oil over medium heat for a few minutes until translucent. Add garlic and sauté for another 2-3 minutes.

2. Add chillies, lime leaves, dried limes, cardamom, and saffron water to pan and stir. Reduce heat to low, add tomatoes and simmer for a few minutes, checking for seasoning. Add sugar if sauce is too sour.

3. Add eggplant pieces and chickpeas and simmer for 1 1/2-2 hours, until eggplant has collapsed. Season and serve.
posted by the duck by the oboe at 7:35 PM on February 24, 2018

I'm Sri Lankan and I agree with the first comment that Sri Lankan curries do pair very well with yellow rice. The thing to remember is that it isn't only the pairing of the rice with the side dish that makes Sri Lankan cuisine delicious but the combination of side dishes together.

My first thought for yellow rice is cashew curry and eggplant pickle (which isn't really a pickle, but is just a lovely sweet/ tangy taste to go with the nutty creaminess of the cashew curry. This is actually part of a bigger dinner menu which includes meat dishes, but to me the taste of this menu really comes from the non-meat part of the meal.
posted by Everydayville at 11:59 AM on February 26, 2018 [1 favorite]