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Tasty Tuesday-Chik'n Rice



Chik’n Rice

Yield: 8 ½-cup servings


Ingredients:

  • 1 recipe Baked Tofu(Link Below)

  • 2 cups quick cooking brown rice

  • 2 cups celery, chopped

  • 1 cup onion, chopped

  • ¼ cup nutritional yeast

  • 2 teaspoons onion powder

  • 2 teaspoons dried parsley or 2 Tablespoons fresh parsley

  • 2 teaspoons season salt

  • 2 cups water

  • ⅓ cup dried cranberries (optional)

  • ¼ cup Roasted Pecans


Directions:

  1. Follow Baked Tofu recipe(Link Below). When finished baking, cut tofu into cubes.

  2. While tofu is baking, combine remaining ingredients in a large skillet and cover.

  3. Bring to a boil and then turn down heat to a simmer. Cook until rice and vegetables are tender, about 10 minutes.

  4. Mix in cranberries, pecans, and cubed tofu.

  5. Enjoy and Bon Appétit!


Nutritional Facts per ½ cup:

Calories 128 Fat 1.6 g Cholesterol 0 mg

Sodium 706 mg Carbohydrates 24 g Fiber 2.4 g

Protein 5.4 g Vitamin D 0 mcg Calcium 42 mg

Iron 2 mg Potassium 244 mg


Interested in more tasty recipes?

Order Dana's Start a New YOU!® Cookbook by calling 479-363-6585



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