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Hippie Rice w/ Tofu ...for this dirty hippie.

One of my birthday wishes was from an old friend who said- "Happy Birthday my fellow dirty hippie!"  Luv ya, Shel.  No shame in my game.  Although, dirty is just something people think when they think hippie...so it's kind of a joke...but the hippie part...that I'm good with.  I was always pretty clean hippie chic.  No dreads...no hairy pits...no cigarettes.  That's all I'm gonna deny....the rest of the hippie definition?  Totally true.  So a few months back, when Kim made Bitty's Hippie Rice, I knew it was in my future, too.  Although I realized that her version was a different one...from HTCEV, while mine comes from the newer Food Matters Cookbook (which I totally need to procure, by the way...mine's a library copy and I totally love it!).  Looking back, I think both versions are groovy in their own rite.  I ate this for lunch over the next few days.  It was substantial...and actually very tasty with the nuttiness of the sunflower seeds playing against the sweetness of the raisins, the chewy brown rice and the slight bits of heat from the chiles.

Hippie Salad w/ Tofu
from The Food Matters Cookbook by Mark Bittman
makes ~4 svgs.

1/3 c. sunflower seeds, toasted
1 c. any long-grain brown rice
salt
~1 lb. broccoli, cored and roughly chopped
2 Tbs. olive oil
1/3 c. raisins
1 lb. cubed pressed tofu extra-firm
½ tsp. red chile flakes, or to taste
lemon wedges

Put rice in pan and add water to cover by ~1".  Add a pinch of salt and bring to boil over medium-high heat.  Adjust so mixture bubbles gently.  Cover and cook until most of water is absorbed and rice is just getting tender, 20-30 mins.

Pack the broccoli  and tofu into the pan on top of the rice- don't stir; just leave it on top- and add a little more liquid if water is evaporating too quickly.  Replace lid and continue cooking, adding a small amount of water if pan boils dry, until rice and broccoli are both tender, 5 to 10 minutes.  Transfer rice and broccoli to bowl with sunflower seeds and raisins then toss with oil and red chile flakes.  Taste and adjust seasoning if needed, serve warm or at room temperature, squeezing lemon wedges over top.
Now, if you'll excuse me...I'm off to light some incense, dab on some patchouli, pop on a Dead record and enjoy the rest of this peaceful day...

*This post is linked to:
TacklingBittman cookbook sundays