What You’ll Need:
For the Baked Rice
1 ¾ Cup Basmati Rice
3 Tbsp Extra Virgin Olive Oil
2 Sweet Onions, Roughly Chopped
4 Garlic Cloves, Chopped
1 Tbsp Ground Cumin
1 Orange Zested and Juiced
3 ½ Cups Veggie Stock, Set in a separate pot to a boil
Salt and Pepper to Taste
½ Cup Castelvetrano Olives, Sliced in Half
½ Cup Fresh Dill, Rough Chop
For Squash & Tofu
1 Lbs Extra-Firm Tofu
2 Lbs Butternut Squash, Cut in Half, Seeded and Sliced in ¼ Pieces
3 Tbsp Honey
1/3 Cup Soy Sauce
2 Tsp Crushed Red Pepper
1 in Piece of Ginger, peeled and grated
8 Tbsp Coconut Oil
Salt & Pepper to Taste
6 Garlic Cloves, Sliced Thin
3 Tsp Toasted Sesame Seeds
2 Green Onions, Cut on the bias
Juice of 1 Lime
What You’ll Do:
For the Baked Rice
- Preheat oven to 400 degrees.
- Place a 12 inch cast iron pan or thick bottom pan over medium high heat.
- Add the olive oil and heat until shimmering.
- Add the onion to the pan and cook until softened and beginning to yellow.
- Add the garlic and cumin and cook for about 2-3 minutes more or until very fragrant.
- Add the boiling veggie stock along with the fresh orange juice to the pan and bring to a boil.
- Once boiling, place pan in the oven and cook for an hour or until all of the liquid is absorbed.
- After an hour, add the olive and loosely combine. Cook for an additional 10 minutes.
For the Squash and Tofu
- Mix together the honey, soy sauce, red pepper, ginger and oil.
- Spread the sliced squash and tofu onto a baking sheet and drizzle with the soy mixture turning until everything is fully coated. Place in oven and bake for 15 minutes.
- Remove from oven and turn over the squash and tofu. Add the sliced garlic on top then bake for an additional 10 minutes.
To Serve
- Remove rice and squash from oven.
- Plate the squash and tofu onto a large platter. Sprinkle with sesame seeds and green onion then drizzle with fresh lime juice.
- For the rice, leave in the cast iron and top with the orange zest and chopped dill.
- Serve family style at the table.
- Enjoy!!
The Yeast Priest 