Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Chop the
Shallot (1)
into 1/4 inch pieces and hold.
Step 2
Zest the
Orange (1)
into a small bowl. Cut the orange in half and squeeze into the same bowl, removing seeds if any.
Step 3
Mince the
Garlic (1 clove)
and set aside.
Step 4
Cut the
Tomato (1)
into 1/4 inch slices.
Step 5
Remove the
Fresh Basil (9 g)
from the stems and discard stems; set leaves aside.
Step 6
Pat dry
Extra Firm Tofu (1 pckg)
and cut the into 1/4 inch slices.
Step 7
Divide and layer the tomato slices on 2 plates Overlap the tofu slices between the tomatoes, followed by the basil leaves.
Step 8
Add the
Vegetable Base (1 pckg)
and
Water (60 mL)
to a medium saucepan over medium high heat and stir. Add the shallots.
Step 9
Cook until translucent, about 10 minutes. Add the
Green Lentils (225 g)
,
Brown Rice (115 g)
,
Water (960 mL)
, and
Salt (6 g)
and bring to a boil.
Step 10
Peel the
Yellow Onion (1)
. Slice in half, then cut each half into 1/4 inch slices; hold.
Step 11
Once the rice and lentils come to a boil, reduce heat to low and add the
Ground Turmeric (2 g)
,
Ground Cumin (2 g)
,
Crushed Red Pepper Flakes (as needed)
, and garlic. Stir to combine. Simmer, covered, for 35 minutes.
Step 12
Uncover and simmer for 10 more minutes, or until all the water is absorbed.
Step 13
While the rice and lentils finish cooking, heat a small sauté pan over medium-high heat.
Step 14
"Dry-cook" the sliced onions for 4 to 6 minutes. Add the orange zest, orange juice,
Ground Cinnamon (as needed)
, and
Ground Black Pepper (as needed)
. Stir constantly and cook for 1 to 2 more minutes. Remove from heat.
Step 15
Drizzle the tomatoes, basil and tofu with the
Balsamic Glaze (45 g)
.
Step 16
Serve the Mujadara alongside, and garnish with the sautéed onions. Serve and enjoy!
