| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Veg4, Vegetarian |
4 |
servings |
INGREDIENTS
| 1 |
pk |
Cauldron Smoked Tofu; cut into 32 |
|
|
; triangles |
| 5 |
tb |
Olive oil |
| 18 |
oz |
Mixed vegetables; cut into 1in/2cm |
|
|
; pieces (e.g. |
|
|
; peppers, baby |
|
|
; sweetcorn, |
|
|
; broccoli, |
|
|
; mushrooms) |
| 5 |
oz |
Onion; chopped |
| 5 |
oz |
Carrot; cut into 1in/2cm |
|
|
; batons |
| 2 |
ts |
Garlic crushed |
| 1/2 |
|
Mild green chilli; finely chopped |
| 1 |
oz |
Brown rice |
| 1 |
pt |
White wine |
| 1 |
pt |
Light vegetable stock; double strength |
| 5 |
oz |
Tomatoes; peeled and chopped |
| 3 |
oz |
Pitted black olives; sliced |
| 2 |
|
Bay leaves |
| 2 |
tb |
Chopped fresh tarragon; (or 1tsp / 5ml |
|
|
; dried) |
| 1 |
tb |
Chopped fresh sage |
| 2 |
tb |
Chopped parsley |
|
|
Salt and black pepper |
| 1 |
|
Lemon; cut into 8 wedges |
INSTRUCTIONS
1. In a non-stick pan, fry tofu in oil over a medium heat until light
brown. Remove from pan.
2. Increase heat and add the mixed vegetables to the same pan. Cook until
browned slightly. Remove from pan.
3. Place onions and carrots in same pan. Cook gently until softened. Add
the garlic, chilli and rice. Cook for 1 minute.
4. Add wine, stock, chopped tomatoes, olives and bay leaves. Simmer,
covered. until the rice is cooked (about 25 minutes). Add more liquid if
necessary during the cooking time.
5. Remove bay leaves. Add the tofu, vegetables and fresh herbs. Season with
salt, black pepper and lemon juice. Garnish with lemon wedges.
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