Orange flavoured risotto
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Onion, chopped |
| 2 | tablespoons | Vegetable oil |
| 1 | cup | Brown rice |
| 4 | cups | Vegetable stock |
| 1 | pounds | Firm tofu, cut into strips |
| 1 | small | Can water chestnuts, drained rinsed & thinly sliced |
| ½ | cup | Raisins |
| 2 | teaspoons | Tamari |
| 1 | Orange, juiced & rind grated | |
| 1 | dash | Cinnamon |
| 2 | tablespoons | Parsley, chopped |
| Salt & pepper, to taste | ||
| 4 | tablespoons | Cashews |
Directions
Saute the onion in the oil over moderate heat for 2 to 3 minutes, stiring occasionally. Stir in the rice & cook for 1 minute. Pour in the stock, cover & bring to a boil. Reduce heat & simmer for 40 minutes.
While the rice is cooking, mix together the tofu strips, water chestnuts, raisins, tamari, orange rind & juice. Add the cinnamon & parsley. Set aside.
When the rice has cooked, stir in the tofu mixture & gently heat through. Season with salt & pepper. Serve hot garnished with the nuts.
Recipe by Mark Satterly From: Date: 08-31-94 Submitted By CAROLYN SHAW On 01-23-95