A Variation on Spanish Rice

**Serve this flavorful rice with the Black Bean Chili recipe on this blog**

1 cup regular long grain rice or basmati rice (regular variety is preferable)

1/2 cup tomato juice (juiced in a blender or canned)

2 cups water (1-1/2 cups if using basmati rice)

1/4 tsp turmeric

1/4 tsp dhania-jeera (corinader-cumin) powder

1/4 tsp curry powder or chilli powder

1 tsp salt

1/2 cup canned corn, drained

1/2 cup chopped carrots

1/4 cup green onion, sliced (white and light green parts)

1 tblsp olive oil

1. Wash and drain the rice; put in electric rice cooker container.

2. Add all the other ingredients and stir.

3. Cook till done. (Check towards the end of the cooking cycle, when the water is almost evaporated. If rice is not tender, add a little more water).

Optional: Add a tablespoon of chopped coriander leaves (cilantro) towards the end of the cooking cycle.

Spicy Yogurt Dipping Sauce

This spicy dipping sauce is an excellent accompaniment to most appetizers and finger foods, and especially great served with falafel.

1 tsp chopped garlic
2 tsp grated ginger
1/2 tsp cumin seeds
1/2 tsp balck pepper
1 tblsp sesame seeds
1/4 cup coriander leaves, washed
1/4  cup mint leaves, washed
1 cup non-fat or low fat yogurt
1/2 tsp salt
1 tblsp olive oil

Heat olive oil in small pan or skillet. Add the chopped garlic. When almost brown, add the cumin, black pepper and sesame. When they pop, add the ginger, coriander and mint. Turn off the heat. Stir for a few seconds and remove from stove.

When cool, put the mixture in a blender container. Add yogurt and salt, and blend until smooth.

Tip: For a hotter sauce, add a small chopped green chilli.

Pasta Primavera with Roasted Garlic & Walnut Pesto

For the pesto sauce:
1 large or medium bunches of basil, hard stems removed, and washed
1/4 - 1/3 cup chopped walnuts
1/4 - 1/3 cup olive oil
1/2 tsp crushed red pepper
2 tblsp chopped garlic, roasted in olive oil until browned

Place ingredients in a blender, and pulse until ground, adding water a little at a time if required. (Tip: If not using the sauce immediately, you can simmer on low heat for a few minutes and refrigerate for longer storage).

Saute assorted vegetables in olive oil until crisp tender (suggested "green mix": broccoli, spinach, zucchini with or without red pepper and grape tomatoes). Add Italian or Meditteranean spices while cooking. Mix the blended pesto and simmer for a couple of minutes. Turn off heat.

While the vegetables are cooking, prepare a box of your favorite pasta (thin spaghetti, farfalle, fusili or penne) according to package directions. Drain.

Add the vegetables and sauce mixture to the pasta, and stir to combine. Garnish with freshly ground black or multi pepper.

Serve with a crusty loaf of bread.