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Wild Rice With Glazed Carrot And Tomato Ragoût

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 20 min
  • 75 min
  • $$
Gatheredtable
inspired by Vegetarian Times

Ingredients

  • 2 tablespoons olive oil, divided
  • 1 cup wild rice
  • 12 ounces extra firm tofu, cut into 2-inch strips
  • 2 cups carrots, cut into 2-inch pieces
  • 2 cups cherry tomatoes, halved
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons lemon juice
  • 4 tablespoons chopped fresh parsley, plus more for garnish
  • 6 clove garlic, minced
  • 1 teaspoon fennel seeds

Directions

Prep: 1. Cook rice according to package directions. (this usually takes about an hour) 2. Meanwhile, slice tofu, carrot, and tomatoes. Juice lemon and chop parsley. Make: 1. In a nonstick skillet over medium-high heat, heat half the oil and cook tofu until browned, about 3 minutes per side. Remove to a plate. 2. Add remaining olive oil and reduce heat to medium. Add the carrots, cut side down, and cook for about 5 minutes, stirring occasionally (or until they reach the desired level of softness, up to 10 minutes). 3. Add remaining ingredients and stir until well combined and continue to simmer until sauce begins to thicken, about 5 minutes. 4. Add tofu back in and simmer until warmed through, about 2 minutes. 5. Serve over rice.

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