Ingredients:
2 tablespoons olive oil
1 tablespoon unsalted margarine
1 small onions, chopped
2 cups carnaroli rice, uncooked
1/4 cup soymilk ( or skim milk)
1/4 cup apple juice
6 cups vegetable stock
1 (8 ounce) containers firm tofu, cubed
1 (6 1/2 ounce) jars marinated artichoke hearts, drained, liquid reserved
2 garlic cloves, minced
1 (8 3/4 ounce) cans whole low-sodium kernel corn
cayenne pepper, to taste
Directions:
Using a large saucepan over medium heat, heat oil and margarine. Saute 1/2 of the onion until tender. Add rice and cook until lightly browned, stirring to prevent rice from burning.
When rice is browned, pour in soy milk and apple juice. When the liquid is absorbed gradually pour in vegetable stock, about 1/2 cup at a time until this is absorbed, reserving about 1/4 cup of stock. Cover saucepan and cook for approximately 20 minutes or until rice is tender.
In a medium saucepan over medium heat, add the marinated artichoke heart liquid that was reserved and lightly brown the remaining onion and tofu. Stir in garlic.
Remove rice from heat, add the set aside 1/4 cup of vegetable stock, tofu mixture, artichoke hearts, corn, and cayenne pepper. Mix together well and heat thru. Serve immediately.
Servings: 6-8
Time preparation: 30 min.
Time total: 60 min.