Brown rice adds texture and flavour to this risotto, resulting in a more nutritious and very delicious alternative to regular risotto.
You can use the risotto as a base for any flavour combination. Here I’ve roasted cauliflower and tofu in a sweet and spicy marinade, and added some tasty crunch with roasted macadamias. If you don’t have macadamias, you could substitute almonds.
juice of 1 lime
1 teaspoon minced ginger
1 clove garlic, crushed
2 tablespoons tamari
2 tablespoons maple syrup
2 tablespoons extra virgin olive oil
¼ teaspoon chilli flakes
½ teaspoon dried oregano
400g cauliflower, cut into small florets
350g firm tofu, drained and cubed
100g raw macadamias
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, crushed
3 bay leaves
2 cups (400g) brown rice
3 cups (750ml) vegetable stock
1 bunch fresh coriander, chopped
Preheat the oven to 180 °C / 350 °F / Gas 4.
Spread the macadamias on a baking tray and bake for 5 or 6 minutes until lightly browned. Remove and cool.
Mix all the marinade ingredients in a large bowl and toss the cauliflower and tofu in it. Marinate for an hour if you have the time, then lift out with a slotted spoon and tip onto a baking tray. Save the rest of the marinade. Bake for 30-40 minutes, until brown and crispy.
While the cauliflower and tofu are roasting, make the rice. Fry the onion in olive oil for about 5 minutes until translucent. Add the garlic and bay leaves and stir for a minute or so until the garlic smells good but does not brown. Add the rice and stir around until all the grains are coated. Add the stock and bring to the boil. Reduce to a low simmer and cook for 30-40 minutes, until the rice is tender but still retains a bit of a chewy texture. Stir in the cauliflower and tofu mixture, remaining marinade and chopped coriander. Season with salt and black pepper to taste