Middle Eastern Rice Pilaf

with Lentils, Crispy Tofu and Spinach

30 min

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Contains: Soy, Sulphites

May Contain: Mustard, Wheat, Gluten, Milk, Egg, Sesame, TreeNuts, Peanuts, Fish, Shellfish

What We'll Send

Basmati Rice
Canned Brown Lentils
Extra Firm Tofu
Golden Raisins
White Wine Vinegar
Garlic
Sambal Oelek
Spinach
Raw Sugar Pack
Crispy Onions
Onion Sliced
Spice Blend
Cumin, Coriander, Turmeric, Cinnamon, Nutmeg, Ground Cloves
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, gluten, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.
This recipe contains sulphites and soy.

Nutrition
Calories 946
Fat 36g
Protein 39g
Carbohydrates 123g

What You'll Need

Cooking Directions

1

Prepare Ingredients

Rinse and drain brown lentils in a fine mesh sieve. Add lentils to a small bowl. Rinse and drain basmati rice in same sieve. Drain extra firm tofu and pat dry with paper towel. Wash spinach.

2

Cook Rice Pilaf

Heat 1 tbsp. (2 tbsp. for 4 servings) oil in a large saucepan over medium-high. Add basmati rice and spice blend. Stir for 1 minute to coat rice with spices. Add white wine vinegar, 1 ¼ cups (2 ½ cups for 4 servings) water, and drained lentils to saucepan. Season to taste with salt and pepper. Bring to a boil, reduce heat to low, and cover with a lid. Cook for 16-18 minutes, or until grains are tender and liquid is absorbed. Remove saucepan from heat.

3

Fry Onions 

Meanwhile, heat 1 tbsp. (2 tbsp. for 4 servings) oil in a large wide skillet over medium-high. Add sliced onion and cook for 5-7 minutes, until deep brown. Stir onions into rice mixture immediately. Add golden raisins, raw sugar, and sambal oelek to taste to saucepan and stir to mix well.

4

Cook Tofu

Add 1 tbsp. (2 tbsp. for 4 servings) oil to same skillet over medium heat. Slice tofu into ¾ inch cubes. Add tofu to skillet. Season to taste with salt. Cook for 6-8 minutes, turning as needed, until tofu is golden and crispy. Reduce heat to low. Add spinach and garlic. Cook for 2-3 minutes, stirring often, until spinach is bright green and tender.

5

Finish Mejadra + Serve

Divide rice pilaf onto large plates. Top with spinach and tofu. Garnish with crispy onions and remaining sambal oelek to taste. Enjoy!

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