Recipe from Vivian Lee (Instagram @vivayounghealth)
Ingredients:
1 1⁄2 cup BD Provisions brown basmati rice (Bin #1170)
2 1⁄4 cup water + 2 T water for sautéing
1 garlic clove, minced
BD Provisions Salt and pepper to taste
1 tsp lime zest
1 cup cilantro, washed and chopped (optional to
destem)
2 scallions, chopped
Juice of a lime*
3 oz of tofu, sliced into slabs
For cilantro chutney:
1 bunch of cilantro, washed and coarsely chopped
1 small green serrano chile (or jalapeno), finely chopped
2 garlic cloves, minced
2 Tbsp lime juice plus more, if desired
1 Tbsp BD Provisions maple syrup
(Optional) 2 T water to thin out
Shopping notes:
* You may want to purchase three limes in total and two bunches of cilantro for this
entire recipe.
Instructions for the chutney:
1. Blend all the ingredients except the water and additional lime.
2. Taste test and add more liquid if the mixture is too strong or thick.
3. Add 1 tsp of maple syrup at a lime if more sweetness is desired.
4. Store in a small glass jar.
Instructions for the rice:
1. Wash and rinse the basmati rice.
2. Heat a medium saucepan on medium heat with the 2 tablespoons of
water. Add the rinsed rice and stir occasionally until it starts to brown.
3. Add the minced garlic until the rice starts to smell aromatic but before
it starts to burn.
4. Add the water, optional salt, lime zest.
5. Bring to a rolling boil, cover, and lower the heat to a simmer.
6. Allow the rice to cook for 20-25 minutes until fully cooked.
7. Remove from heat and let it cool for ten minutes.
8. While the rice is cooling, panheat the tofu by adding a tablespoon or
two of water in a frying pan. Flip the tofu and heat both sides. Set aside.
9. Return to the rice and fluff it with a fork, stirring in lime juice, cilantro,
and scallions.
10. Plate the rice and place the tofu on top. Drizzle with the chutney with a
spoon.
11. Garnish with extra sprigs of cilantro, if desired.