Chef Steven Petusevsky
Confetti Rice Primavera
Confetti Rice Primavera
Rated 5.0 stars by 1 users
Category
Side Dish
Cuisine
Asian
Servings
4 servings
Prep Time
0 minutes
Cook Time
15 minutes
Ingredients
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1 teaspoon canola oil
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2 teaspoons sesame oil
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1/2 cup organic carrots, chopped
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1/2 cup organic celery, chopped
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1/2 cup red peppers, chopped
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1/2 cup jicama, peeled and chopped
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1 cup organic cabbage, diced
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2 teaspoons ginger root, minced
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2 cloves organic garlic, minced
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2 cups basmati and wild rice pilaf, cooked
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1 tablespoon soy sauce or tamari sauce
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1 cup organic spinach, cooked and chopped
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1 cup organic firm tofu, diced
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1/4 cup peas, cooked
Directions
Heat oils in a large non stick pan.
Sauté the first 8 ingredients for 5 minutes until vegetables are tender.
Add all remaining ingredients except tofu and continue to sauté for 3 minutes until heated through.
Add the tofu and fold in the rice mixture.
Filed in:
Bell Peppers,
Cabbage,
Carrots,
Celery,
Confetti Rice Primavera,
Garlic,
Ginger,
Ginger Root,
Jicama,
Mushrooms,
Organic Bell Peppers,
Organic Cabbage,
Organic Carrots,
Organic Celery,
Organic Garlic,
Organic Spinach,
Organic Tofu,
Side Dish,
Spinach,
Tofu
