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Vegetarian Rice Ring

Vegetarian Rice RingShort grain rice works much better than the long grain varieties in this rice ring, because it sticks together a bit and helps hold its shape. This is a fantastic dish for a holiday meal.

Serves 6-8.


    • 1 c short grain (calrose) rice, uncooked

(or 2 1/2 cups cooked)

  • 1/4 teaspoon sea salt
  • 2 cups water
  • 1 c frozen peas and carrot blend
  • 1/4 c boiling water
  • 2 tsp margarine or butter
  • 1/2 c onion, chopped
  • 1/2 c red bell pepper, chopped
  • 1 c cooked soybeans (or navy beans), drained
  • 1/2 c crushed or finely chopped canned pineapple, drained
  • 1 Tbsp soy sauce
  • 1/2 tsp ground ginger


  1. Combine rice, salt and water in a small saucepan; bring to a boil. Cover, reduce heat to lowest setting, and simmer 15-20 minutes or until rice is tender and liquid is absorbed. Set aside.
  2. Place peas and carrot blend in a small skillet with the boiling water. Simmer 3-4 minutes or until barely tender. Drain and set peas/carrots aside in a large bowl.
  3. Melt margarine in the same small skillet over medium-high heat. Add chopped onion and bell pepper; saute about 2 minutes.
  4. Add rice to the bowl of peas/carrots. Stir in the sauteed red peppers and onions, soy beans, pineapple, soy sauce, and ginger, stirring until well blended.
  5. Using margarine, fully butter a 6 cup ring mold. Pack hot rice mixture into mold, using the back of a spoon to lightly smooth and compress the mixture. Invert directly onto a serving plate. Fill center with raw kale or any garnish of your choice and serve hot.

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