with Wild Rice Medley and Creamy Green Beans
Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, magnesium chloride) (soy) • Green beans • Carrots • Yellow onion • Wild rice medley (parboiled rice, wild rice) • Cranberry spread (sugars (sugar, concentrated cranberry juice), water, sweetened dried cranberries (cranberries, sugar, vegetable oil), pectin, citric acid, potassium sorbate) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat).
Allergens
Utensils
Tags
Tofu
1 unit(s)
Wild Rice Medley
0.5 cup
Green Beans
170 g
Carrot
1 unit(s)
Yellow Onion
1 unit(s)
Cream Cheese
1 unit(s)
Cream Sauce Spice Blend
20 g
Crispy Shallots
28 g
Cranberry Spread
4 tbsp
Soy Sauce
0.5 tbsp
Whole Grain Mustard
1 tbsp
Vegetable Stock Powder
15 g
Oil*
1 tbsp
Butter*
2 tbsp
Salt*
tsp
Pepper*
tsp
- Before starting wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- Peel, then halve carrot lengthwise. Cut into 1/8-inch half-moons.
- To a medium pot, stir together wild rice medley, carrots, half the stock powder, 1 cup (2 cups) water 1 tbsp (2 tbsp) butter. Bring to a boil over high heat.
- Once boiling, reduce heat to medium-low. Cover and cook for 20-25 min, until rice is tender and liquid is absorbed.
- Remove the pot from heat. Set aside, still covered.
- While rice cooks, trim green beans. Cut in half.
- Peel, then cut onion into 1/4-inch slices.
- Heat another medium pot over medium-high (use same for 4 servings). When hot, add 1 tbsp (2 tbsp) butter and onions. Season with salt and pepper. Cook for 3-4 min, stirring often until soft and golden.
- Sprinkle over half the Cream Sauce Spice Blend. Stir to coat. Add cream cheese, half the mustard, remaining stock powder, 1/4 tsp (1/2 tsp) sugar and 1/3 cup (1/2 cup) water. Cook for 1-2 min, stirring often until sauce thickens slightly.
- Add green beans. Reduce heat to medium. Cover and cook for 7-10 min, stirring often until tender.
- Heat a large non-stick pan over medium-high.
- While pan heats, cut into 1/2-inch pieces, then pat dry with paper towels. Add tofu and remaining Cream Sauce Spice Blend to a shallow dish. Toss to coat.
- When hot, add 1 tbsp oil, then tofu. Pan-fry for 7-8 min, turning occasionally, until golden. (NOTE: Cook tofu in two batches for 4 services, using 1 tbsp oil for each batch.)
- Remove pan from heat. Add soy sauce, half the cranberry spread and remaining mustard. Stir to coat.
- Fluff rice with fork. Stir in half the crispy shallots.
- Divide rice, green beans and tofu between plates.
- Sprinkle remaining crispy shallots over green beans.
- Drizzle remaining cranberry spread over tofu.
810
kcal
Calories
39
g
Fat
16
g
Saturated Fat
95
g
Carbohydrate
27
g
Sugar
9
g
Dietary Fiber
27
g
Protein
45
mg
Cholesterol
2370
mg
Sodium
1
g
Trans Fat
900
mg
Potassium
700
mg
Calcium
5
mg
Iron
