Saffron Rice Pilaf with Tofu and Cranberry Chutney
Photo: Getty Images
Skip the turkey this Thanksgiving and opt for hearty and nutritious vegetarian dishes that will have your tastebuds saying, "thanks." Chef Palermi's cranberry topped rice pilaf pleases the senses while providing a healthy and vibrantly rich alternative to typical Turkey Day fare.
ingredients:
2 cups basmati rice
1 tsp saffron threads chopped
4 cups vegetable stock
1 Tbsp chopped garlic
1 small onion finely diced
¼ cup finely diced carrots
¼ cup finely diced celery
¼ cup fresh shucked peas
½ cup diced tofu
Cranberry Lime Chutney
4-oz fresh cranberries
1 Tbsp chopped fresh ginger
2-oz rice wine vinegar
2 Tbsp sugar
1 cinnamon stick
1-oz fresh lime juice
1 tsp saffron threads chopped
4 cups vegetable stock
1 Tbsp chopped garlic
1 small onion finely diced
¼ cup finely diced carrots
¼ cup finely diced celery
¼ cup fresh shucked peas
½ cup diced tofu
Cranberry Lime Chutney
4-oz fresh cranberries
1 Tbsp chopped fresh ginger
2-oz rice wine vinegar
2 Tbsp sugar
1 cinnamon stick
1-oz fresh lime juice
directions:
1. Sauté garlic, onions, celery, and carrots in olive oil.
2. Add saffron threads and rice, toss. Add vegetable broth and bring to a boil.
3. Cover and cook until rice is soft. Keep warm. Just before serving fold in peas and tofu.
Cranberry Lime Chutney
1. In a small saucepan boil sugar, vinegar, cinnamon stick, and ginger. Add cranberries and cook out until soft but still chunky.
2. Remove from heat. Add lime juice and serve atop rice.
KITCHEN COUNTER:
Serves 4.
