Clementine, Pistachio Black Rice with Tofu
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 3 Servings
This black rice recipe idea came from Costco. Sutton went there one day and bought all the ingredients to make this rice that they were sampling. Now without having sampled it myself, it was a little tough to judge how much of each ingredient should be used. I ended up adding too many clementines for the amount of rice I had. Next time, I’m also going to add more chopped spinach. I think black rice and spinach go well together.
This was good, but I definitely see room for improvement!! We really like black rice, so I want to try out some different ways to use it. Leave a comment, if you know of a great black rice recipe!
The Tofu came from another recipe that we’ve tried: Orange Ancho Pan-Glazed Tempeh Tacos with Grapefruit Slaw. I decided to try the Orange Ancho Pan-Glaze with tofu instead of tempeh. It’s really good on both!!
Sutton Rated: 4
Angie Rated: 3.5
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Ingredients
- 1 cup uncooked black rice
- 1 3/4 cup vegetable broth
- 1/4 cup dried cranberries
- 3 clementines, peeled and chopped
- 1/4 cup pistachios, chopped
- handful of spinach, chopped
- Salt, to taste
- 1 lb tofu (wrap in paper towel and dish towel, let sit for 10-15 min, cut into strips)
- 1 cup freshly squeezed orange juice (3-4 large juicy oranges)
- 1 tablespoon freshly grated ginger
- 2 teaspoons tamari (or soy sauce)
- 1 1/2 tablespoons mirin
- 2 teaspoons maple syrup
- 1/2 teaspoon ground ancho chili powder
- dash of cayenne pepper
- 2 small garlic cloves, crushed
Instructions
- 1. Combine the black rice, vegetable broth, and cranberries in a medium saucepan. Bring to a boil. Cover, reduce heat and simmer for 30 minutes or until all of the liquid is gone. Remove from heat. Add the clementines, pistachios, spinach and salt, stirring to combine.
- 2. Put the orange juice in a small bowl. Squeeze the grated ginger over the bowl to extract the juices, then discard the pulp. Add the tamari, mirin, and maple syrup, ancho chili powder, cayenne pepper, and garlic. Mix together and set aside.
- 3. Put the coconut oil in a large frying pan over medium-high heat. When the oil is hot but not smoking, add the tofu and fry for 5 minutes, or until golden underneath. Turn and cook the other side for another 5 minutes, or until golden. Pour the orange juice mixture into the pan and simmer for 10 minutes, or until the sauce has reduced to a lovely thick glaze. Turn the tofu once more during this time and spoon the sauce over the tofu from time to time.
- Servings : 3
- Ready in : 55
- Course : Main Course
- Recipe Type : My Recipes
- Ingredient : Tofu
Instructions
- 1. Combine the black rice, vegetable broth, and cranberries in a medium saucepan. Bring to a boil. Cover, reduce heat and simmer for 30 minutes or until all of the liquid is gone. Remove from heat. Add the clementines, pistachios, spinach and salt, stirring to combine.
- 2. Put the orange juice in a small bowl. Squeeze the grated ginger over the bowl to extract the juices, then discard the pulp. Add the tamari, mirin, and maple syrup, ancho chili powder, cayenne pepper, and garlic. Mix together and set aside.
- 3. Put the coconut oil in a large frying pan over medium-high heat. When the oil is hot but not smoking, add the tofu and fry for 5 minutes, or until golden underneath. Turn and cook the other side for another 5 minutes, or until golden. Pour the orange juice mixture into the pan and simmer for 10 minutes, or until the sauce has reduced to a lovely thick glaze. Turn the tofu once more during this time and spoon the sauce over the tofu from time to time.
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