CRANBERRY RICE PILAF WITH TOFU Recipe

Ingredients
  • 3/4 cup celery, chopped
  • 1/2 cup onion, chopped
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 tablespoons vegetable oil
  • 1 cup uncooked long grain rice
  • 2 1/2 cups vegetable broth
  • 1/2 cup dried cranberries
  • 1/2 teaspoon granulated or powdered garlic
  • 1/2 cup fresh mushrooms, chopped
  • 1/2 teaspoon curry powder
  • salt and pepper to taste
  • 1 block firm tofu, drained and pressed under plate onto a towel to remove any liquid, can be done overnight
  • 2 tablespoons fresh parsley, chopped
  • 3 tablespoons pine nuts, toasted
Directions
In a large sauce pan, sauté celery, onion in butter and olive oil until tender or golden. Add rice, cook and stir about 5 minutes. Add broth and mushrooms, cranberries and spices. Salt and pepper to taste. Bring to a boil. Reduce heat and cover, simmering for about 20 minutes, until liquid is absorbed or rice is tender. Meanwhile, in a skillet, sauté cubed (1/2 inch cubes), tofu in remaining vegetable oil, until golden. Remove with slotted spoon, and drain on paper towels. When rice is cooked, gently add in tofu cubes to rice mixture, and top with parsley and pine nuts. Serves 6-8.
Similar Recipes
Easy Homemade Rice Pilaf
Rating of 5 out of 5.0 stars
butter
chicken broth
long grain rice
Rice Pilaf with Pasta
Rating of 5 out of 5.0 stars
butter
chicken broth
salt
uncooked long
Homemade Rice Pilaf
Rating of 5 out of 5.0 stars
butter
chicken broth
ground black pepper
orzo
Rice

CRANBERRY RICE PILAF WITH TOFU Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
E-mail: 
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2014 Tecstra Systems, All Rights Reserved, RecipeTips.com