Ingredients:
1 block of firm tofu, cut into 1/2 inch cubes (optional)
2 tablespoons butter
1 shallot, minced
3 garlic cloves, minced or pressed
2 teaspoons ground coriander + a few scrapings of nutmeg
salt + pepper to taste
2 fresh tomatoes, coarsely chopped
2 cups basmati rice
2 giant handfuls spinach
1/4 to 1/2 cup of cashews or almonds, toasted if you like, coarsely chopped
1/2 lemon
Method:
In a medium saucepan, fry the tofu in the butter until golden brown on at least two sides. Add the shallots, garlic, coriander and nutmeg, saute until fragrant. Then add tomato, rice, stir for one minute. Add 2 2/3 cups water* and salt, stir once, then cover and let simmer for 15 minutes. Remove cover, add spinach, then recover until spinach is wilted and rice is done (up to five minutes). Fold in cashews or almonds and squeeze the lemon over just before serving.
*This is assuming you use white basmati. if you use brown, use 2 cups rice:4 cups water, and increase cooking time to 35-40 minutes, adding spinach a few minutes from the end.
This recipe lends itself to many variations… try it with cashews, almonds, raisins or chopped dried apricots, frozen peas, coconut milk, curry powder or garam masala, lemongrass, fennel seeds, green beans, lentils, potatoes… The permutations and combinations are endless!