We are excited to be stocking red rice. This is higher in protein, fibre, iron and antioxidants than white rice. It is also a whole grain. To find out more about whole grains check out our blog post on this topic.

Makes 4 portions

Ingredients

200g red rice *
1 pack of Clean Bean fresh tofu cubed *
1 tbsp extra-virgin olive oil *
50g dried shitake mushrooms (rehydrate in hot water for 15 minutes before slicing) *
2 large carrots, cut into batons *
2 spring onions or 1 onion chopped *
½ bok choy, pak choi or large handful spinach, thinly sliced *
Other seasonal vegetables (pre /part cook if needed) *
2 tbsp soya sauce *
1 tbsp honey (or maple syrup) *
Pinch of chilli flakes *
60g whole cashew nuts, toasted in a dry pan until fragrant, to serve *
Large handful fresh Thai basil (or regular basil) to serve *

* items available at Get Loose

Method

Rinse the rice and put in a pan with 500ml water
Bring to the boil, turn the heat to low-medium, cover and cook gently for 25-30 minutes. Drain thoroughly, then set aside for 10 minutes, uncovered, to steam dry
Meanwhile heat the oil in a frying pan
Stir fry tofu, remove form pan
Put onion and garlic in pan for 5 mins
Add the mushrooms and vegetables stir-fry for 2 minutes
Add soya sauce and honey / maple syrup, plus chilli flakes
Add tofu back in to pan
Serve with red rice on the side, or mix through, depending on preference
Scatter with cashew nuts and Thai basil