Saturday, 15 March 2014

Black rice, Tofu, beansprouts

My one pot black rice

·         300g black rice
·         400g bean sprouts
·         200g Tofu
·         100g frozen petit pois
·         Half cucumber (100grs)
·         1 scotch bonnet
·         1 teaspoon ground lemon grass
·         2 tablespoons dark soy sauce
·         1 small onion
·         5 garlic cloves
·         Olive oil

Rinse the rice and place it in a sauce pan with 500ml water, salt and a spoon of olive oil. Cook for 1 hour. Regularly check and top up water as needed. Black rice is much harder to cook than all the other rice, so, you will need 45 minutes to 1 hour for it to cook through.

In the meantime, do all the preps as the rest of the cooking goes very fast once the rice is pre-cooked.
Once the rice is cooked, set aside. Assuming that you have done all the preps and cleared your work space, heat 3 table spoons of olive oil in a wok, cut the tofu into chunks and brown with half of the chopped onion.  The tofu tends to disintegrate quite easily, so, once fried set it aside and just add to the dish just before serving. Unlike soya meat, tofu doesn’t absorb flavours. If you have ever eaten a boiled egg white, that is exactly the consistency of tofu.

Once you have removed the tofu from the wok, brown the rest of onion in the same pan for 2 minutes. Now add the rinsed bean sprouts, stir for another 2 minutes. Add the frozen petit pois, courgette, garlic, rice, black soy sauce and finely cut scotch bonnet (chilli). Stir well and cover for 5 minutes.
The hardest vegetable here is the courgette so, after 5 minutes, it should be soft, but crunchy. After 5 minutes  open the pot and stir the content from bottom to top to spread the heat. Cover for another 5 minutes.  Turn off the heat and fold in the previously fried tofu. It is ready to serve.

Bon Appetit! J
Serving suggestion


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