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Za’atar Rice

Ingredients

  • TOASTED PINE NUTS

  • 1/3 cup pine nuts

  • TOFU CRUMBLE

  • 100g extra firm tofu

  • 1 tbsp avocado oil

  • 1/2 tbsp soy sauce

  • 2 tsp dark soy sauce

  • RICE FRY-UP

  • 3 pieces garlic

  • 1 red onion

  • 1 green chili

  • 1 tomato

  • 2 tbsp olive oil

  • 1 tbsp za'atar

  • 1 tsp sweet paprika

  • pinch of salt

  • 1 1/2 cups water

  • 5-6 slices lemon

  • 1 cup basmati rice

  • SERVING

  • 1/3 cup chopped parsley

  • pickled turnips to serve

Method

  • PINE NUTS
  • Toast the pine nuts over medium heat for 3 - 4 minutes. Keep them moving. Should turn deliciously golden brown. Set aside. Spread onto a plate so they stay nice and crispy.
  • RICE PREP
  • Rinse and drain the rice to get rid of the excess starch. Set aside.
  • CRUMBLED TOFU
  • Pat the tofu dry, crumble it.
  • Sautée tofu over medium heat, in 1 tbsp oil, for 4-5 minutes.
  • Add 1/2 tbsp soy sauce, and 2 tsp dark soy sauce. Sautée for another 2-3 minutes.
  • Set the tofu aside.
  • SAUTÉE BASE
  • Finely chop the garlic. Finely chop the red onion. Finely chop the green chili. Dice the tomato.
  • Heat 2 tbsp olive oil over medium heat.
  • Sautée the onions and green chili for 2-3 minutes. Add in the garlic, and 1 tbsp za’atar, and 1 tsp sweet paprika.
  • Sautée for about a minute.
  • ADD & COOK RICE
  • Add the rice, tomato, a pinch of salt, and sautée for another minute. Use the juices from the tomatoes to deglaze the pan.
  • Add back in the crumbled tofu, and mix.
  • Add 1.5 cups water. Be sure to submerge the rice into the liquid.
  • Decorate with 5-6 thin slices of lemon.
  • Bring to a boil.
  • Once boiling, turn the heat to medium-low. Cover and cook for 15 minutes.
  • After 15 minutes, turn the heat off, and let the rice steam for 10 minutes.
  • GARNISH
  • Chop 1/3 cup worth of fresh parsley.
  • Carefully remove the lemon slices.
  • Add half of the chopped parsley to the rice, leaving the rest for further garnishing.
  • Add the toasted pine nuts.
  • Fold the rice around to combine.
  • Plate generously. Serve with parsley garnish, and pickled things.

Notes

Nutrition Data

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  "serving": "1 serving"
}
{
  "nutritionEntries": []
}
{
  "id": "zaatar-rice",
  "emoji": "🍚",
  "status": "👉 Refining",
  "name": "Za’atar Rice",
  "dataFilePath": "./data/eats/zaatar-rice.json",
  "slug": "zaatar-rice",
  "summary": "",
  "source": "",
  "sourceUrl": "obsidian:///Users/zachshilton/code/eats-plants/source-files/eats/zaatar-rice.md",
  "ingredients": [
    "TOASTED PINE NUTS\n",
    "1/3 cup pine nuts\n",
    "TOFU CRUMBLE\n",
    "100g extra firm tofu\n",
    "1 tbsp avocado oil\n",
    "1/2 tbsp soy sauce\n",
    "2 tsp dark soy sauce\n",
    "RICE FRY-UP\n",
    "3 pieces garlic\n",
    "1 red onion\n",
    "1 green chili\n",
    "1 tomato\n",
    "2 tbsp olive oil\n",
    "1 tbsp za'atar\n",
    "1 tsp sweet paprika\n",
    "pinch of salt\n",
    "1 1/2 cups water\n",
    "5-6 slices lemon\n",
    "1 cup basmati rice\n",
    "SERVING\n",
    "1/3 cup chopped parsley\n",
    "pickled turnips to serve\n"
  ],
  "method": "*   PINE NUTS\n*   Toast the pine nuts over medium heat for 3 - 4 minutes. Keep them moving. Should turn deliciously golden brown. Set aside. Spread onto a plate so they stay nice and crispy.\n*   RICE PREP\n*   Rinse and drain the rice to get rid of the excess starch. Set aside.\n*   CRUMBLED TOFU\n*   Pat the tofu dry, crumble it.\n*   Sautée tofu over medium heat, in 1 tbsp oil, for 4-5 minutes.\n*   Add 1/2 tbsp soy sauce, and 2 tsp dark soy sauce. Sautée for another 2-3 minutes.\n*   Set the tofu aside.\n*   SAUTÉE BASE\n*   Finely chop the garlic. Finely chop the red onion. Finely chop the green chili. Dice the tomato.\n*   Heat 2 tbsp olive oil over medium heat.\n*   Sautée the onions and green chili for 2-3 minutes. Add in the garlic, and 1 tbsp za’atar, and 1 tsp sweet paprika.\n*   Sautée for about a minute.\n*   ADD & COOK RICE\n*   Add the rice, tomato, a pinch of salt, and sautée for another minute. Use the juices from the tomatoes to deglaze the pan.\n*   Add back in the crumbled tofu, and mix.\n*   Add 1.5 cups water. Be sure to submerge the rice into the liquid.\n*   Decorate with 5-6 thin slices of lemon.\n*   Bring to a boil.\n*   Once boiling, turn the heat to medium-low. Cover and cook for 15 minutes.\n*   After 15 minutes, turn the heat off, and let the rice steam for 10 minutes.\n*   GARNISH\n*   Chop 1/3 cup worth of fresh parsley.\n*   Carefully remove the lemon slices.\n*   Add half of the chopped parsley to the rice, leaving the rest for further garnishing.\n*   Add the toasted pine nuts.\n*   Fold the rice around to combine.\n*   Plate generously. Serve with parsley garnish, and pickled things.\n",
  "notes": "*   Haven’t tried yet, but excited to try it!\n*   URL: <https://www.youtube.com/watch?v=-46Q8XeMsbE>\n",
  "nutritionData": {
    "serving": {
      "value": 1,
      "unit": "serving"
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  },
  "yieldData": null,
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    "eats": [],
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  },
  "usedIn": []
}