Rice with vegetables and tofu

4 servings

20 minutes

The recipe is taken from the collection of recipes by Nastya Ozerova.

Energy value per serving

• Calories: 284.3
• Proteins: 6.9g
• Fats: 10.4g
• Carbohydrates: 41.1g

Ingredients

• Basmati rice: 1 glass
• Carrot: 1 pc
• Zucchini: 0.5 pc
• Onion: 1 head
• Tofu: 100 g
• Water: 1.5 glass
• Vegetable oil: 2 tbsp
• Cinnamon: 1 pc
• Turmeric: 1 tsp

Cooking steps

1. Wash the rice. Pour in water and put it on the fire.

   Required ingredients:

   • Basmati rice: 1 glass
   • Water: 1.5 glass

2. Add a cinnamon stick, bring to a boil, cover with a lid, and reduce the heat to low.

   Required ingredients:

   • Cinnamon: 1 piece

3. After about 10 minutes, remove the rice from the heat and let it steam without removing the lid.

4. Heat oil in a deep pot over medium heat, add turmeric, onion, and diced carrot. A couple of minutes before the carrot is ready, add zucchini, tofu, and rice. Simmer for a few more minutes.

   Required ingredients:

   • Vegetable oil: 2 tablespoons
   • Turmeric: 1 teaspoon
   • Onion: 1 head
   • Carrot: 1 piece
   • Zucchini: 0.5 piece
   • Tofu: 100 g
   • Basmati rice: 1 glass

5. Cover with a lid and remove from heat.

6. Turmeric gives rice a beautiful yellow hue — it additionally improves digestion.