©2014 Eden Foods, Inc.
Serves 6 |
Prep Time 20 minutes |
Cook Time 1 hour
In separate bowls, soak the dried tofu, shiitake and lotus root, in separate bowls, in warm water to cover for 20 minutes. Reserve soaking water from shiitake and lotus root. If using whole shiitake, remove stems, discard and dice the caps. Squeeze out the soaking water from the dried tofu, cube tofu and discard soaking water. Chop the dried lotus root. Heat up the oil in a large saucepan. Sauté the garlic for 1 minute. Add the rice and sauté for 5 minutes, stirring frequently. Add all other ingredients except the parsley. Cover and bring to a boil. Reduce the flame to medium-low and simmer for 1 hour. Remove the lid, turn off the flame and mix the rice and vegetables together. Place in a serving bowl and garnish with parsley.
6g fat (17% calories from fat),
Gluten-Free, Good/High Fiber, Good/High Protein, Japanese Food, Low Sodium, Macrobiotic, Main Course, Mexican/Spanish, Oils, Vegan, Wheat-Free, Whole Grain