YOUR SOLIN GENERATED RECIPE
Fresh Herb-Citrus Rice Pilaf with Toasted Pine Nuts
Enjoy a vibrant, light pilaf bursting with fresh herbs and zesty citrus. This dish combines wholesome brown basmati rice and quinoa with protein-packed edamame and extra firm tofu, finished with a sprinkle of toasted pine nuts for a delightful crunch. Perfect as a balanced meal option for breakfast, lunch, or dinner.
INGREDIENTS
0.5 cup Brown Basmati Rice, cooked (90g)
0.5 cup Quinoa, cooked (93g)
0.5 cup Shelled Edamame (75g)
150g Extra Firm Tofu, pressed
1 tbsp Toasted Pine Nuts (9g)
1 tsp Extra Virgin Olive Oil (5g)
2 tbsp Fresh Lemon Juice (30g)
0.25 cup Chopped Fresh Mixed Herbs (15g)
0.25 tsp Salt
0.25 tsp Black Pepper
PREPARATION
Rinse the brown rice and quinoa, then cook them according to package instructions until tender. Once cooked, fluff with a fork and set aside.
While the grains are cooking, press the extra firm tofu to remove excess moisture. Cut the tofu into small cubes.
In a non-stick skillet, heat the olive oil over medium heat. Sauté the tofu cubes until they turn lightly golden on all sides. Season lightly with salt and pepper.
In a large mixing bowl, combine the cooked rice, quinoa, sautéed tofu, and shelled edamame.
Add the fresh lemon juice and chopped mixed herbs to the bowl. Toss the mixture gently to distribute the flavors evenly.
Season with additional salt and pepper to taste.
Just before serving, sprinkle the toasted pine nuts over the pilaf for a delightful crunch. Serve warm or at room temperature.