Saturday, October 15, 2011

Jeweled Rice

Rice is so versatile. Have rice, can cook.

Jeweled Rice

One onion, chopped
5 cloves garlic, chopped
1/2 t. salt
Olive oil
One package firm tofu, drained and cut into little bite sized pieces
One green bell pepper, sliced small
One package frozen chopped broccoli
2 carrots, sliced
One small can mushrooms stems and pieces, drained
2 cans kidney beans, drained
1/2 t. dried basil
1/2 t. dried oregano
black pepper to taste
cayenne pepper to taste
1-1/2 c. basmati rice
2 tomatoes, chopped
One can small black olives, drained

Saute the onions, garlic and salt in the olive oil, until onions are softened. Add tomato juice, tofu, bell pepper, broccoli, carrots, mushrooms and beans. Stir gently but well. Add basil, oregano, black pepper, cayenne pepper and rice. Add water if necessary to make sure the rice will cook. Bring to a boil, cover and simmer 30 minutes, longer if needed to ensure rice is cooked. Add the tomatoes and black olive, stir. Serve when the liquid has all been absorbed. Serve. Enjoy!

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