Tomato Rice Topped With Roasted Mushrooms And Tofu Recipe

INGREDIENTS:

For tomato rice:

• Brown Rice-1 1/2cup
• Chopped onion-1medium
• Chopped tomatoes-2
• Kalonji/onion seeds-1tsp
• Minced garlic-2cloves
• Chilli powder-1tsp
• Turmeric-1/4tsp
• Whizzed tomatoes/tomato puree from 2tomatoes
• Lemon juice, salt- to taste
• Oil-1tbsp

Garnish:

• Chopped mint leaves
• For roasting mushrooms and tofu:
• Chestnut mushrooms-200gms (cleaned and sliced)
• Firm tofu-150gms
• Olive oil-1tbsp
• White pepper powder-to taste
• Salt- to taste

INSTRUCTIONS:

Preparation:

1. Drain water from tofu and gently squeeze out some of the water. Cube tofu and place it on the tea towel/paper towels, fold the towel over tofu and place some heavy on top to help the tofu drain.
2. Rinse the rice thoroughly in a fine mesh under running water and set aside.
3. For roasting tofu and mushrooms:
4. Pre-heat the oven at 200deg C. line the baking tray with baking/parchment sheet and set aside.
5. Transfer drained tofu, mushrooms into a bowl.
6. Whisk together oil, salt pepper and corn starch in a small bowl and drizzle over toft and mushroom and toss well to coat.
7. Arrange marinated mushrooms, tofu on to the line baking tray in an even layer and bake for 20minutes, tossing half way through cooking and bake until the tofu and mushrooms are golden on the edges.

For tomato rice:

1. Bring 4-5cups of water to boil in a saucepan, once the water is boiling add rinsed rice,salt and let it cook for 18-20minutes or until cooked. Once cooked remove from heat, drain and use a fork to fluff the rice.
2. Now heat oil in the pan add onion, whizzed tomatoes, minced garlic and saute for 4-5minutes.
3. Add chopped tomatoes, chilli powder, turmeric, kalonji and cook until tomatoes are mushy (approx. 8-10minutes)
4. Add the cooked rice, salt and stir well and simmer until heated through.
5. Turn off the flame, stir in some lemon juice.

For serving:

1. Transfer the rice onto plate and top with roasted mushrooms, tofu and chopped mint leaves.
2. Serve hot.

Note:
The recipe used red rice but you can use any type of rice.


Source: Chitra's Healthy Kitchen

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