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Black rice with red pesto and marinated tofu

Black rice with red pesto and marinated tofu

In summer we like to eat refreshing dishes, so, on the summer tables there are cold pasta, mixed or rice salads. Today we propose a very special variant of the classic rice salad, black rice seasoned with dry tomatoes, olives, cashew nuts and almonds and decorated with marinated tofu! The recipe is very healthy, rich in antioxidants, such as lycopene of dry tomatoes and anthocyanins of black rice, but it contains also fibers, plant based proteins, vitamins and mineral salts in addition to a lot of colors and taste. Enjoy your meal!

Ingredients for 4 persons

300 grams of black rice
20 dry tomatoes
1 tablespoon of cashew nuts
1 tablespoon of almonds
5-6 black olives
15 leaves of basil
150 grams of tofu
Tamari sauce
Ginger
Apple cider vinegar
Aromatic herbs (marjoram, thyme, basil, oregano, lesser calamint)
Extra virgin olive oil
Fresh chili pepper
Sea salt
Cut the tofu into cubes. In a bowl pour three tablespoons of extra virgin olive oil, 2 teaspoons of tamari sauce and 1 teaspoon of apple cider vinegar. Grate 1 cm of fresh ginger, add the aromatic herbs and place the tofu to marinate for about 1 hour. Boil the black rice in abundant salt water in accordance with the timing reported on the pack. Drain the rice and put it under cold running water, drain it again. Pour the rice in a bowl and season it with a little olive oil. Now prepare the pesto. Soak the dry tomatoes in water for about 10 minutes, then drain them and rinse them well, finally dry them. Remove the stones of the olives. In the mixer put the dry tomatoes, the cashew nuts, the almonds, the olives and the basil, blend until the ingredients will chopped. Pour the pesto in a bowl and add as much olive oil as it is needed to obtain a creamy sauce. Complete with grated chili pepper and season the black rice, stir with a spoon. Finally decorate with basil leaves and cubes of marinated tofu!
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