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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This came from a cookbook (something like 'Healthy in a Hurry') belonging to a girl at work. I changed quite a bit...so i suppose that makes it mine. I love this with spicy greens like watercress and sorrel. Ingredients:
4 cups chicken broth |
1/3 cup white rice |
12 ounces silken tofu |
1 tablespoon olive oil |
1/4 teaspoon curry powder |
1/3 cup lemon juice |
1 tablespoon fresh parsley |
1 tablespoon fresh dill |
1/4 teaspoon black pepper |
Directions:
1. Simmer the rice and broth together for 20 minutes (rice should be very tender).
2. Place 1/2 of this in a blender. Carefully add the tofu, oil and curry powder and very carefully purée until smooth.
3. Whisk this smooth mixture back into the remaining rice and broth.
4. Season with fresh herbs, pepper and salt-to taste. Heat through.
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