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Wild Rice with Glazed Carrot and Tomato Ragout

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B3, B9, C
    MineralsFluorine, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 3 teaspoons olive oil, divided

    2. 2/3 cup wild rice or wild rice blend

    3. 6 ounces extra-firm silken tofu, cut into 2-inch strips

    4. 1 cup peeled baby carrots, sliced lengthwise

    5. 9 cherry tomatoes, halved (2/3 cup)

    6. 2 tablespoons balsamic vinegar

    7. 1 1/2 tablespoons lemon juice

    8. 2 tablespoons chopped parsley, plus more for garnish

    9. 3 cloves garlic, minced (1 tablespoons)

    10. 1/2 teaspoon fennel seeds

    Instructions Jump to Ingredients ↑

    1. Cook rice according to package directions.

    2. Heat 1 teaspoon oil in nonstick skillet over medium-high heat. Add tofu , and cook 5 minutes, or until browned, turning once. Transfer to plate.

    3. Add remaining 2 teaspoons oil to skillet, and reduce heat to medium. Add carrots to skillet, and cook 10 minutes, or until softened and beginning to brown, stirring occasionally. Add tomatoes, balsamic vinegar, lemon juice, parsley, garlic, and fennel seeds , and simmer 2 minutes, or until liquid is thickened and reduced, stirring occasionally. Stir in reserved tofu; cook 1 minute, or until heated through. Season with salt and pepper, if desired, and serve over rice garnished with additional parsley.

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