nutritional information

Per 3/4 cup rice and 1 cup sauce:

  • Calories: 424
  • Protein: 19 g
  • Total Fat: 12 g
  • Saturated Fat: 2 g
  • Carbohydrates: 62 g
  • Cholesterol: 0 mg
  • Sodium: 342 mg
  • Fiber: 8 g
  • Sugar: 10 g
Vegan Gluten-Free

Wild Rice with Glazed Carrot and Tomato Ragoût

Wild Rice with Glazed Carrot and Tomato Ragoût

Serves 2

Nutty, chewy wild rice makes this simple dish special. We’ve called for extra-firm silken tofu, but you could also use your favorite baked tofu or sliced soy sausage in the sauce.
  • 3 tsp. olive oil, divided
  • ⅔ cup wild rice or wild rice blend
  • 6 oz. extra-firm silken tofu, cut into 2-inch strips
  • 1 cup peeled baby carrots, sliced lengthwise
  • 9 cherry tomatoes, halved (⅔ cup)
  • 2 Tbs. balsamic vinegar
  • 1 ½ Tbs. lemon juice
  • 2 Tbs. chopped parsley, plus more for garnish
  • 3 cloves garlic, minced (1 Tbs.)
  • ½ tsp fennel seeds

1. Cook rice according to package directions.

2. Heat 1 tsp. oil in nonstick skillet over medium-high heat. Add tofu, and cook 5 minutes, or until browned, turning once. Transfer to plate.

3. Add remaining 2 tsp. oil to skillet, and reduce heat to medium. Add carrots to skillet, and cook 10 minutes, or until softened and beginning to brown, stirring occasionally. Add tomatoes, balsamic vinegar, lemon juice, parsley, garlic, and fennel seeds, and simmer 2 minutes, or until liquid is thickened and reduced, stirring occasionally. Stir in reserved tofu; cook 1 minute, or until heated through. Season with salt and pepper, if desired, and serve over rice garnished with additional parsley.

March 2009

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comments

I thought this was going to be wonderful but there was a strange combination of flavors. It was good but I have not made it again

Ashley - 2011-02-18 03:17:48

My family and I LOVED this recipe!! It doesn't make much so you would most certainly want to at least double it. DELICIOUS

Cassie - 2011-02-16 21:23:28

I made this tonight and it was wonderful! I did find the quantities a bit small- the silken tofu comes in a 12 oz package so I went ahead and doubled the recipe, and there was only a little over one serving left... I didn't think our portions were very large. I made a brown & wild rice mix with a bit of parsley, red pepper flakes, and lemon zest thrown in with the cooking water- it really matched up well with the vinegar and lemon flavors of the main course.

Angie - 2011-03-03 21:48:17