Kerala Coconut Rice with Tofu, Carrots, Cashews

Ingredients:

• 1 tbsp canola oil
• 1 tbsp brown mustard seeds
• 1 large jalapeño, minced
• 2 medium carrots, chopped
• 1 cup long grain brown rice
• 1 1/3 cups light coconut milk (I used regular)
• 12 oz extra firm tofu, drained, pressed, cubed
• 3/4 cup veggie stock
• 3/4 tsp salt
• 1 cup cilantro, chopped
• 1/2 cup cashews, unsalted, toasted
• 1/4 cup shredded coconut

Directions:

Preheat the oven to 375 degrees. In a Dutch oven or other heavy ovenproof pot with lid, heat the oil. Add the mustard seeds and jalapeño, cook until the mustard seeds start to pop. Add the carrots and rice and stir, coating the grains with oil.

Add the milk tofu, stock and salt. Bring to a boil. Cover then put pot in the oven to bake for 55 minutes. Test the rice; if it is not tender, cover again and bake for 5 to 10 minutes more. Let the dish stand, covered, for 5 minutes after taking it out of the oven to finish steaming the rice.

Stir in the cilantro while the rice is still hot. Top with the cashews and coconut and serve.