Wild rice is nutty and chewy. I combined cooked jasmine rice with wild rice (cooked separately.)
Ingredients: 3/4 cup wild rice blend 3 tsp olive oil, divided 6 oz firm tofu, cut into 2 inch strips 1 cup carrots, sliced thin and long 9 cherry tomatoes, halved (3/4 cup) 2 TBS balsamic vinegar 1 1/2 TBS lemon juice 1 tsp sugar 2 TBS chopped parsley 3 cloves garlic, minced (1 TBS) 1/2 tsp fennel seedsInstructions: - Cook rice according to package directions.
- Heat 1 tsp oil in a nonstick skillet over medium high heat.
- Add tofu and cook until browned, turning once. Transfer to plate.
- Add remaining 2 tsp oil to skillet, and reduce heat to medium.
- Add carrots and cook 10 minutes until they soften and begin to brown.
- Add tomatoes, balsamic vinegar, lemon juice, sugar, parsley, garlic, and fennel seeds, and simmer two minutes, until liquid is thickened and reduced, stirring occasionally.
- Stir in reserved tofu, cook one more minute to heat through.
- Season with salt and pepper, and serve over rice, garnished with parsley.
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