You might be wondering, another dish with parsley, well, I got a big bunch of curly leaf parsley, have used it in three dishes and still have some left in the fridge, unlike coriander this remains fresh for a long time. This time I made a pilaf with it, a very simple one, I didn't grind any masalas, it gets all its flavor from the parsley, to make it a little more wholesome, I added some sauteed tofu, turned out really good..
Need To Have
- Basmati Rice - 2 cups
- Chopped Parsley - 1 + 1/2 cup
- Toasted Tofu - 1 cup
- Onion - 1 big chopped
- Garlic - 4 cloves chopped
- Red Capsicum - 1 big chopped
- Chilli Flakes - 2 teaspoons
- Cumin Seeds - 1 teaspoon
Soak the basmati rice for 30 mins. Heat oil, add cumin seeds, once it stops spluttering add the onions and garlic, saute till the onions turn transparent. Next, add the chopped capsicum, saute for a couple of mins, add the 1 cup parsley, chilli flakes, saute for a minute or two. Add the rice, mix everything well, add water, cover and cook till done, at the end add the 1/2 cup parsley, cover and switch off. Once the rice cools down a bit, add the toasted tofu, mix and serve warm with some curry and raitha.
Sending this to Vegetarian Food And Me for I'm The Star event,
to Sumee's Culinary Bites for the Bon Vivant event,
to Shama's Easy2cook Recipes for Sara's Cooking With Love - Granddad Series event,
to Spicy Treats for the Show Me The Hits - Fiber Rich Foods event,
to Zesty South Indian Kitchen for the Hearth And Soul Blog Hop event,
to Food Corner for the Midweek Fiesta event,
to Srav's Cooking Concepts for Vegan Diets - Only Plant Based event and
to Sara's Corner for the Women's Day Celebration event.
Use extra firm tofu.
Cook rice with twice the amount + cup of water, once it starts to boil, reduce the heat, cook till almost all the water is absorbed, then switch off and don't disturb it for atleast 1/2 an hour. This way, I get perfectly cooked but not mushy pilaf, can do it in rice cooker too.