Michelle's FreeFrom Smoked Tofu and Black Rice Pilaf
Wheat, gluten, corn, nightshade, dairy & nut free

Black rice is available in most fine food departments of delis and, rather like squid ink, it has a dramatic effect on anything that you cook with it! The whole lot goes jet black.
You can use plain or marinated tofu if you cannot find or do not like smoked.

4 large cloves garlic
2 tbsp olive oil
100g / 4oz small button mushrooms
100g / 4oz black rice
800ml / 27fl oz wheat/gluten free vegetable stock
300g / 11oz smoked tofu
100g / 4oz brown basmati rice
50g / 2oz pine nuts
sea salt and freshly ground black pepper
large handful of parsley

Peel the garlic cloves and halve them.
Heat the oil in a wide, heavy pan and add the garlic - fry gently.
Wipe the mushrooms and halve if they are quite big.
Add to the pan and fry fairly briskly for 4-5 minutes.
Add the black rice and the stock. Stir well and bring to the boil.
Cook fairly briskly, uncovered, for 15 minutes.
Cut the tofu into bite-sized cubes.
Add the brown basmati along with the tofu and continue to cook for another 15 minutes or until both rices are cooked. Add extra liquid if you need to.
When the rice is cooked, add the pine nuts and season to taste.
Serve hot, warm or at room temperature, with lots of freshly chopped parsley.

Serves 6 - per portion
290cals - 14g protein
14g total fat - 2g sat / 4.5g mono / 4g poly
29g carbohydrate of which 1g sugar
1g fibre - 268mg sodium / 0.6 salt
7mg calcium

Good Source of: Vitamins B1

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