Wild Rice and Peanut Ginger Pilaf

Prep Time
15 min
Cook Time
40 min
Wild Rice and Peanut Ginger Pilaf
1 block of extra firm tofu, chopped
1 tablespoon rice vinegar
2 tablespoons Braggs Liquid Aminos or soy sauce
1 tablespoon minced ginger
4 cloves of garlic, minced
2 cups wild rice blend
1/4 teapoon salt
1 1/2 cups coconut milk
1 3/4 cup water or vegetable broth
3 cups chopped broccoli
3 carrots, chopped into thin rounds
1/2 red onion, chopped
1/2 teaspoon garlic powder
2 tablespoons fresh lime juice
toppings: chopped peanuts, cilantro, green onions

Warm your oven up to 400 degrees and grab a rimmed baking sheet. Place the chopped tofu in a bowl and toss it with the Braggs and rice vinegar. Set it aside.

It a medium-large pot with a lid, warm up a tablespoon of oil over a medium heat. Add the ginger and saute for a minute. Add the garlic and saute for another 30 seconds making sure you don't fucking burn that shit. Burnt garlic is the WORST. Now add in the rice blend and salt and stir everything up. Pour in the coconut milk and broth and bring that to a simmer. Once simmering, turn the heat to low, throw on the lid, and cook for the length suggested on the rice blend you bought, likely about 30-40 minutes, until tender and the liquid is basically gone.

While that is cooking, drain the tofu and reserve 1 tablespoon of the marinade. Throw the tofu together with the chopped broccoli, carrots, and onion in a large bowl. Drizzle over 1 tablespoon of olive oil, the reserved marinade, the garlic powder, and a pinch of salt. Toss and spread this in an even layer across the baking sheet. Roast for 20-25 minutes, until everything looks a little burnt, stirring halfway.

When the rice is ready, stir in 1 tablespoons of lime juice and drizzle the remaining tablespoon over the vegetables when they are finished roasted. To serve, top the wild rice with the roasted veggies and some chopped peanuts and green onions. If you wanna go the extra mile, pour over some of our Peanut Lime Sauce. Serve warm or at room temp.

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