Thursday, February 09, 2006

Rice with Tofu and Nuts

Serves one as a main dish and 2 as a side dish


1/2 cup Basmati rice
1 cup diced firm tofu
2 tbsps olive oil
2 tbsps blanched slivered almonds
2 tbsps chopped cashews
1 tbsp raisins
1 bay leaf
4 peppercorns
1-inch piece cinnamon
2 cloves
2 cups water
Salt to taste


Wash the rice with several changes of cold water. Drain.

Add the water, bay leaf, peppercorns, cinnamon, cloves and salt and bring to a boil.
Reduce heat to medium low and cook covered for about 12 minutes until all the water has evaporated and the rice grains are tender yet separate.

Heat the oil in a pan.

Add the tofu and shallow-fry until for a few minutes on each side.
Scoop out of the oil and set aside.

To the same oil, add the nuts and the raisins and shallow-fry until the nuts are golden brown and the raisins have plumped up.

Remove from heat.
Turn the rice into a serving bowl and fluu gently with a fork.
Fold in the tofu and the nuts gently and mix well.
Serve hot.

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