Coconut Brown Rice with Cashews and Tofu
Recipe: #9169
April 20, 2013
Categories: Tofu/Soy, Rice, Brown Rice, Sunday Dinner, Gluten-Free, High Protein, Low Cholesterol No Eggs, Non-Dairy, Vegan, Vegetarian, Spicy, Vegetarian Dinner, Vegan Dinner, more
"This is a really tasty brown rice recipe, it's quite healthy lower-fat, and dairy-free, for the best flavor use a good-quality coconut milk and use extra-firm tofu"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (399.6 g)
- Calories 461.6
- Total Fat - 15.8 g
- Saturated Fat - 7.3 g
- Cholesterol - 15.1 mg
- Sodium - 9817.1 mg
- Total Carbohydrate - 61.2 g
- Dietary Fiber - 4.6 g
- Sugars - 12.7 g
- Protein - 19.1 g
- Calcium - 440.5 mg
- Iron - 3.5 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a medium-sized saucepan, combine the rice, coconut milk, water, almond milk, cashews, next 6 spices, sea salt, and cayenne pepper or black pepper. Bring the mixture to a boil over medium-high heat, reduce heat to low and allow the rice simmer covered for about 30 minutes (no more it will cook another 20 minutes after).
Step 2
When the rice is tender and cooked fluff the rice with a fork. Add 1/4 cup of the shredded coconut and stir to evenly distribute.
Step 3
Place the cubes of tofu on top of the rice (DO NOT stir the tofu cubes into the rice) cover and allow the rice to continue to simmer for 20 minutes longer, or until the rice is tender and the tofu is cooked through.
Step 4
At end of cooking, fold in the tofu and add more seas salt and pepper if needed.
Step 5
Garnish with the remaining shredded coconut and serve hot.
Tips
No special items needed.
0 Reviews
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