Veggie Foodie

Ingredients:

• 1 cup long grain rice
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 bay leaves
• 1 onion, chopped finely
• 1/2 medium carrot, halved and sliced
• 1 cup green beans, cut into 1-inch length pieces
• 1 zucchini, halved and sliced
• 1/2 red pepper, cut into 1 inch length slices
• 1 large tomato, diced
• 1 cup spinach, chopped (fresh or frozen spinach)
• 2 cups tofu, diced
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon saffron
• 1 teaspoon whole cumin
• 1/2 teaspoon salt, to taste
• 1/4 teaspoon pepper, to taste
• 2 cups vegetable broth

Method:

1. Use a big pan with a tight fitting lid instead of a pot for this recipe. Rinse rice with water and drain
2. In a pan, heat 1 tablespoon of olive oil on medium heat and toss in a clove of crushed garlic. Add rice into the pan and sauté until the rice become dry and grains are slightly translucent. This will take about 10 minutes. Pour the toasted rice in a bowl and keep aside
3. Using the same pan, add 1 tablespoon of olive oil and sauté the onions, garlic, bay leaf, and carrot for 2 minutes. Add the zucchini, peppers, tofu, and green beans and sauté for another 2 minutes
4. Add rice into the vegetable mixture, as well as all the spices. Stir until all is well combined. Add diced tomatoes and pour in the vegetable broth. Let the pan come to a slight simmer (about 7-8 minutes) and cover it with the lid. Let it cook under medium heat for 10 minutes
5. Open lid quickly, toss in your spinach, cover the lid again and then turn off the heat
6. Let the pan sit for another 15-20 minutes. Don’t not open the lid. This ensures that all moisture and flavor is absorbed completely into the rice. After 15-20 minutes, stir the rice and serve hot

Serves: 4

Remarks:

This recipe has been adapted by adding tofu. The tofu is frozen and then thawed to give a unique texture

You may substitute tofu with 1/2 cup chopped almonds. Vegetable broth gives a unique flavor to this recipe; do not substitute it with water