| 6 | 40 | 349 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 20 min | 4 |
| Peanut-butter Tofu | |
| 4 cup | prepared Basmati Rice |
| 4 leaf | Red cabbage ((or 1 cup shredded)) |
| 1 cup | Arugula |
| 4 green onion (stem) | Green onion |
| 2 medium | Carrots |
| 4 serving(s) | Steamed Basmati Rice |
| 2 cup | Basmati rice, dry |
| 4 cup | Water |
| 1 pinch | Salt |
1. Prepare Peanut-butter Tofu according to recipe on page 80.
2. Prepare Basmatti Rice according to recipe on page 76.
3. Wash fresh veggies.
4. Cut green onions diagonally for a decorative cut. Arrange two green onions at a time and position knife perpendicular to onions. Move knife to 45 degree angle and slice.
5. Cut carrot into thin slices and then cut notched out to shape like flowers if desire. Cut purple cabbage leaves into flower shapes with kitchen scissors for the decorative presentation shown here, or simply shred with a grater.
6. Arrange tofu, rice, and fresh veggies in four serving bowls.
7. Enjoy
1. Rinse rice with cold water until water runs clear. Use a fine mesh strainer or you can do this in your cooking pot being careful not to pour out your rice.
2. Place rice into a pot with a tight-fitting lid and bring water to a boil over high heat.
3. As water begins to boil stir rice, cover, and reduce heat to low.
4. Allow rice to steam to perfection which usually takes about 20–25 minutes. Stir rice to check that it is almost completely soft before turning off heat.
5. Remove rice from heat and keep lid on for another 10 minutes to allow it to steam the rest of the way to perfection.
6. Remove lid, fluff rice with large spoon or fork, and serve. Enjoy!
