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Sunday, May 3, 2009
A Vegetarian Plate: Roasted Tofu, Brown Rice Pilaf and Steamed Broccoli
The inspiration for this super-healthy vegetarian meal was a simply delicious brown rice salad that the lovely T. brought to a lunch at my house last week. As per T.'s instructions, I used a mixture of plain brown rice and a Lundberg wild rice mix. The whole thing was thrown together in about an hour, the time it took to cook the rice.
Roasted Tofu, Brown Brown Rice Pilaf and Broccoli Platter
1.5 blocks firm tofu (2 blocks for leftovers)
1 cup long grain brown rice
1 cup Lundberg wild rice mix
3 cloves garlic, smashed
1 bay leaf
1 tbsp. olive oil
3 cloves garlic, minced and lightly sauteed.
handful grape tomatoes
handful baby spinach leaves (chiffonade)
bunch of minced chives or herb of choice
1 bunch broccoli, stems peeled and cut into chunks, small florets
1. Saute garlic in olive oil until fragrant but not brown. Add rice, stir in salt and two cups of water. Bring to a boil, lower heat and simmer 50 minutes. Let stand 10 minutes and fluff with fork.
Then saute 2-3 cloves minced garlic and add to rice, along with spinach leaves and tomatoes. Toss in minced chives.
2. Meanwhile, steam broccoli in a large pot. Steam stems first for 5 minutes, add florets and cook 8 minutes more or until tender.
3. While rice is cooking, cut tofu into squares. Lay on baking sheet and drizzle with soy sauce. Bake at 450 for @15 minutes or until sizzling.
4. When all components are ready, arrange on a plate and serve. Drizzle rice with extra olive oil if desired.