into 1/4 inch pieces and hold.
into a small bowl. Cut the orange in half and squeeze into the same bowl, removing seeds if any.
Garlic (1 clove)
and set aside.
into 1/4 inch slices.
Fresh Basil (1/2 cup)
from the stems and discard stems; set leaves aside.
Extra Firm Tofu (1 pckg)
and cut the into 1/4 inch slices.
Divide and layer the tomato slices on 2 plates Overlap the tofu slices between the tomatoes, followed by the basil leaves.
Vegetable Base (1 pckg)
Water (1/4 cup)
to a medium saucepan over medium high heat and stir. Add the shallots.
Cook until translucent, about 10 minutes. Add the
Green Lentils (1 cup)
Brown Rice (2/3 cup)
Water (4 cups)
Salt (1 tsp)
and bring to a boil.
Yellow Onion (1)
. Slice in half, then cut each half into 1/4 inch slices; hold.
Once the rice and lentils come to a boil, reduce heat to low and add the
Ground Turmeric (1 tsp)
Ground Cumin (1 tsp)
Crushed Red Pepper Flakes (1/4 tsp)
, and garlic. Stir to combine. Simmer, covered, for 35 minutes.
Uncover and simmer for 10 more minutes, or until all the water is absorbed.
While the rice and lentils finish cooking, heat a small sauté pan over medium-high heat.
"Dry-cook" the sliced onions for 4 to 6 minutes. Add the orange zest, orange juice,
Ground Cinnamon (1/4 tsp)
Ground Black Pepper (1/4 tsp)
. Stir constantly and cook for 1 to 2 more minutes. Remove from heat.
Drizzle the tomatoes, basil and tofu with the
Balsamic Glaze (2 Tbsp)
Serve the Mujadara alongside, and garnish with the sautéed onions. Serve and enjoy!