Saturday morning I got up wanting something tasty and different for breakfast. I mean really different.
I had cooked myself some lovely short grain brown rice the night before and put an extra portion in the fridge. I thought yes some nutty brown rice and egg like a stir fired rice but no eggs did not appeal. Tofu did. The plainness of tofu oft deters me but I love that it is like a blank canvas and it holds flavours well. I had not cooked with the delicious nutty Happy Heart Rapeseed oil, I had been savouring it in an unheated state. But I reckoned the tofu would pick up the flavour well and compliment the nutty rice.
So I sliced up the tofu and marinated it for about ten minutes in soya sauce, lemon juice, sambal (an Indonesian shop bought hot salty chilli condiment) and then I added a surprising element marmalade.
I heated the oil in a small frying pan, the smell of the rapeseed oil filled the kitchen, when it was good an hot I placed the tofu slices in to fry them. They quickly browned and I turned them over adding the rice then gently mixing so as not to brake up the tofu. I added the marinade and cooked it off. Two sliced scallions were added at the end. The result a surprisingly delicious tofu and twice cooked rice.
Red pepper rice and salmon is an easy and surprisingly delicious all in one pot dish for a mid week diner.
1 medium onion
1 large garlic clove
1 large red pepper
1 teaspoon paprika
2 teaspoons dried thyme
1 teaspoon parsley
1 Bay leaf
Basmati rice (1 mug of rice x 1.5 mugs water)
4 slices of salmon (can be frozen)
2 stalks of celery
Squeeze of lemon juice.
Slice the onion. Heat the olive oil in the pan and add the onions and reduce the heat to soften them, add the garlic and stir. Slice the pepper and add it also. Continue to sauté the vegetables. Add the rice and mix well. Stir in the paprika and thyme. Measure out the water for the rice and add to the pot. Turn up the heat. Sprinkle the dried parsley over pot and stir for the last time, add the bay leaf. Cook for five minutes and reduce heat right down to a bare simmer.
Add the four fillets of fish. These can be marinated or straight from the freezer.
Dice the celery and put in on top of the fish. Cook for another 5 minutes then turn the pot off but leave it on the ring for an additional 8 minutes. Both the fish and the rice should be cooked. Finish off with a squeeze of lemon juice.
This is surprisingly filling. Note no salt in the rice the flavours carry it without the dish needing salt.
It would benefit from a light crisp salad with a simple lemon dressing.