Ingredients:
1 cup Arborio Rice
½ cup Wild Brown Rice
Smoked Tofu
Aubergine
Tomato puree
Tomato Concentrate (Kunserva)
Wine
Onion
Sugar
Guido’s Spice Corner (GSC)Fennel Seeds
Guido’s Spice Corner (GSC) Smoked Salt
Guido’s Spice Corner (GSC)Smoked Mushrooms
Guido’s Spice Corner (GSC)Green Veg Seasoning
Guido’s Spice Corner Italian Herb seasoning
Extra Virgin Olive Oil (EVOO)
Sunflower Oil
Parsley
Method
Combine the rice and add 3 cups of water and a pinch of GSC Smoked Salt into a small pot and cook gently until nearly all the water is absorbed. Turn off the heat and allow to cook with its latent heat.
Heat 1 tablespoon of EV olive oil in a large skillet. Add the finely chopped onion, eggplant, and fry until tender, about 5 minutes. Remove onion and eggplant from the skillet, and keep warm.
Heat 1 tablespoon of EV olive oil in a large skillet. Add the finely cubed tofu, Guido’s Spice Corner Italian seasoning and fry until golden, about 5 minutes. Remove from the skillet, and keep warm.
Heat 1 tablespoon of EV olive oil in a large skillet and this time add the tomato puree, concentrate and the Green Veg Seasoning, the smoked mushrooms, Sugar, wine and fennel seeds. Cook for 5 to 8 min before returning the Tofu and the Aubergine to the skillet to cook for some more minutes.
Taste and adjust the salt and sugar. (sugar is used to balance the acidity of the tomato puree). Turn of the heat and allow of a few minutes so that is sets.
Plating:
Place two or 3 ladles of the sauce on top of which place the rice. You can use a round portioner for the rice. Garnish with parsley and some EVOO.