Starting with wild rice as the base, I built up the layers by adding marinated tofu and mushrooms since wild rice by itself can be quite bland. The hazelnuts and shredded coconut add some crunch to the soft tofu and mushrooms, especially after the entire dish is baked in the oven. I have never cooked with wild rice before, but I was glad that I did since it’s not as starchy as other types of rice; I stored some leftover rice in a container and had it for lunch the next day! I definitely recommend making extra wild rice if you’ll be eating it throughout the week, since it took a while to cook. I used some of the leftover rice to make stuffed mushrooms as an appetizer, which I will be posting the recipe for tomorrow! I hope that you like this recipe!
Serves 4-5 people
1 cup wild rice
1 3/4 cup water
1 tsp butter
½ tsp sea salt
1/3 cup diced Alfonso mango
¼ cup coriander
1 tsp unsweetened shredded coconut
1/3 cup hazelnuts
½ cup grated Pecorino Romano
1/3 cup Panko breadcrumbs
For the marinated mushrooms:
½ tsp olive oil
2/3 cup sliced Baby Bella mushrooms
1 tsp fig balsamic vinegar
For the marinated tofu:
2 tbsp olive oil
1 package of firm tofu (12 oz.)
4 tbsp dahi (Indian yogurt, found at most Indian stores) or greek yogurt
1 tbsp Tandoori paste (found in Indian stores)
1 tsp tamarind chutney (found in Indian stores)
1 tsp garlic chutney (found in indian stores, usually red in color and a little spicy)
- Place the wild rice in a large pot and pour the water over it. Bring water to a boil, then turn heat to low and let simmer for 45 minutes. Cover with lid.
- While the rice is cooking, put ½ teaspoon olive oil on a skillet with the sliced mushrooms. Cook for 5-7 minutes on medium heat. Let cool for about 2 minutes, then place in a plastic bag. Pour the fig balsamic vinegar into the bag, seal, and place in fridge for an hour (this will be ready by the time the rice is done cooking.)
- Drain and dice tofu, then place into a skillet with 1 tablespoon of olive oil. Cook for 5 minutes on medium heat, add another teaspoon of olive oil and cook for an additional 5 minutes on medium-high heat while stirring with a wooden spoon.
- Put the Indian yogurt and all chutneys in a small bowl. Place the tofu over it and mix until the tofu is evenly coated. Set aside to use later.
- Preheat oven to 350 degrees. Chop the hazelnuts, mango, and coriander and grate the Pecorino Romano. After the rice has cooked for 45 minutes, remove from gas and let it steam with the lid on for 10 minutes. The rice is finally done cooking!
- Begin preparing the dish by spreading ½ tsp olive oil in a 8 inch by 9 inch glass pan. Spread ¼ cup of the Panko breadcrumbs evenly into the pan. After the rice is done steaming, add 1 tsp butter and 1/2 tsp sea salt to it, fluff it with a fork and spread evenly into the baking pan. The remainder of the dish simply consists of individual layers: spread the Pecorino Romano over the rice, then marinated mushrooms, hazelnuts, marinated tofu, and 1/3 cup breadcrumbs. Top with the mango, shredded coconut, and coriander.
- Bake at 350 degrees in the oven for 20 minutes. Enjoy! 🙂