November 12, 2022

RECIPE: Everything Rice

This isn't a recipe review, but rather a recipe I adapted from a cookbook called 'How it all vegan!" by Tanya Barnard & Sarah Kramer. (In the book, it's called Kieran's Favourite Rice.) I found the book, which was printed in 1999, at a thrift store and even though there weren't pictures--I don't like recipes without pictures!--I figured it was worth a look-see for $1.

Well, let me tell you... if there is only one recipe in this book that is worth making, I'm so glad that I chose to make this. I've made a few others, which were good, but this is extra-level good.

This is my-whole-family-including-Eli-likes-it good! The second time I made it, I changed some things up and was more specific about ingredient portions, so this is the modified recipe. This is going to be a once-per-week staple in my house from now on.

This was my first time cooking tofu in a liquid. I wasn't thrilled about the idea of it because I just didn't want mushy tofu--the thought of it grossed me out. I always buy extra-firm tofu and I press it really well--usually overnight--so get the most liquid out of it and give it a meatier texture.

I was very surprised then, when I cooked the tofu in liquid this way, just how great the texture was! To describe it, I would say that it had the texture of an omelet, only a little firmer. The pieces held up well and didn't fall apart like I expected. AND ELI ATE IT. He only took a couple of the cubes of tofu, but he ate them and he liked them. That alone says it all.

I call this "Everything Rice" because it has a little of everything in it! Rice, lots of different veggies, beans, tofu, and herbs and spices. Even tomato juice instead of broth. This is a recipe that you can basically grab whatever vegetables you have on hand and toss them in. I really liked this combination of vegetables, though. Fresh green beans would be a good addition.

The nutrition profile of this rice is amazing. It reheats well. And it makes a huge amount (you may want to cut it in half if you don't want leftovers; we got six generous servings out of it).

Anyway, here is the recipe in printable form! But I'll post it here as well. Hopefully you'll enjoy it as much as my family does!

2 Tbsp. olive oil
1 onion, chopped
6 cloves garlic, minced
1 tsp. salt
2-1/2 cups tomato juice
1 cup water*
1 (14-16 oz) block extra-firm tofu, drained, pressed, and cut in bite-size cubes
1 green bell pepper, chopped
2 cups broccoli, cut into small florets
2 carrots, peeled and chopped
8 oz. mushrooms, sliced small
1 (15-oz) can red beans
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
1-3/4 cup basmati rice
2 roma tomatoes, chopped
1/2 cup black olives, sliced

Heat oil in a large stock pot over medium heat and add onions, garlic, and 1/2 tsp. of the salt. Stir frequently and cook until the onions are soft. Add the tomato juice, peppers, broccoli, carrots, mushrooms, beans, basil, oregano, black pepper, cayenne, the other 1/2 tsp. of salt, and water. Stir to combine, then gently fold in the tofu and rice. Give it a gentle stir, so as not to break the tofu.

Increase the heat to high, and bring to a boil. Cover the pot and reduce heat to low. Do not stir or remove the lid, or the rice may become gummy. Cook over low heat about 20 minutes, until the rice is cooked through. Remove from heat and gently toss in the tomatoes and olives. Makes about 6 generous servings.

*Note: You may need to adjust the amount of water depending on how much and what types of vegetables you use. I found 1 cup to be the right amount with the other ingredients as listed.

1 comment:

  1. I've been compiling a lit of recipes for Ed to try and just added this. Looks so good.


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