Romanesco, Red Rice and A Coriander Pesto Sauce

What a tasty meal this was. The combination of the rice with the romanesco and the sauce was really a treat.

Serving Size: 4

Ingredients:

• 1 cup red rice
• 1 tablespoon oil
• 3 cups water and a bit of salt for the water
• 3 cups Romanesco broccoli florets
• 12 ounces tofu
• 1 tablespoon of oil for frying the tofu

for the sauce:

• 1/4 cup fine olive oil
• 3 tablespoons sunflower seeds
• 1 large clove garlic, sliced
• 1 lime juiced
• pinch sea salt
• 1/4 teaspoon vegetable bouillon powder
• 1-2 cups fresh coriander or cilantro, washed
• 1/4 teaspoon cayenne
• 2-3 tablespoons nutritional yeast

Directions:

Heat the oil in a large pot and add the red rice.
Cook the rice until it begins it becomes transparent, then add the water and salt.
Bring to a boil, then turn the heat down to a soft simmer.
It usually takes about 20-30 minutes to cook this rice so that it is soft.
After 20 minutes, check the rice, if it is soft, and most of the water cooked off, then remove it from the heat and place a lid on it to further absorb the rest of the water.
If the rice is still a bit hard and crunchy, add a bit more water and continue cooking until the rice is soft. Then remove from the heat and place a lid on it.

Meanwhile, dry the tofu with paper towels, and cut into small pieces.
Heat the oil and fry the tofu pieces a light golden brown on each side.
Remove from the oil and drain on paper towels.

At the same time:
Cut the Romanesco in florets and steam until al dente. About 8 minutes or so depending on the size of the florets. Check with a fork.

to make the sauce:
Put the olive oil in a blender.
Add the lime juice, garlic and sunflower seeds.
Pulse the blender to create a smooth pureed mixture.
When the mixture is blended.
Add the coriander or cilantro, the salt and vegetable bouillon and cayenne.
Pulse again to create a smooth mixture.
Add the nutritional yeast and blend again.
Season to taste.

to serve the meal:
Place a generous amount of red rice on individual plates.
Add some of the tofu pieces and some Romanesco florets.
Drizzle the sauce over the meal and possibly sprinkle a few sunflower seeds as garnish.