Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Cashew | 1 oz (28g / ~18 nuts) | 157 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tofu | 100g firm | 76 |
| Grape | 1/2 cup (76g) | 62 |
| Almond | 1 almond (1.2g) | 7 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ cup (120 g ) Basmati rice
- 1 cup (240 g) diced firm tofu
- 2 tbsp olive oil
- 2 tbsp blanched slivered almonds
- 2 tbsp chopped cashews
- 1 tbsp raisins
- 1 bay leaf
- 4 peppercorns
- 1-inch piece cinnamon stick
- 2 whole cloves
- 2 cups (480 ml ) water
- Salt to taste
Directions
Wash the rice with several changes of cold water. Drain.
Add the water, bay leaf, peppercorns, cinnamon, cloves and salt and bring to a boil .
Reduce heat to medium low and cook covered for about 12 minutes until all the water has evaporated and the rice grains are tender yet separate.
Heat the oil in a pan.
Add the tofu and shallow- fry until for a few minutes on each side.
Scoop out of the oil and set aside.
To the same oil, add the nuts and the raisins and shallow-fry until the nuts are golden brown and the raisins have plumped up.
Remove from heat.
Turn the rice into a serving bowl and fluff gently with a fork.
Fold in the tofu and the nuts gently and mix well.
Serve hot.