Stan Kofta with Pomegranate & Wholegrain Rice

Method

Measure the rice into a cup and level the top, or weigh the amount of servings you want into a jug and note the liquid level it comes up to. Rinse the rice thoroughly in cold water until the water is clear. Pour the rice into a pan over a low heat, then add a little butter or oil and stir to coat the rice grains. Add double the amount of water (2 cups, or 150ml water for a 75g serving) plus some salt, if you like. To shorten the cooking time, add boiling water. Bring to a boil. Swirl the rice in the pan (or stir once) to make sure it’s well distributed. Put a lid on and turn the heat down to as low as possible. Cook for 10 mins without removing the lid. Check the rice is cooked at the end by trying a grain, then turn the heat off.

Use tongs to place the Stan koftas into a pan of lightly coated oil of choice, avocado is perfect, or a tablespoon of ghee, and cook for around 13 minutes turning gradually on a medium low heat until heated through and a crispy outer is achieved. If you prefer to grill, the results are equally as delicious, use a non stick surface/greaseproof paper. In a small bowl combine the 4 tablespoons of Silken Smooth Organic Tofu, chopped and cubed cucumber, taste and add Salt & pepper to season as desired.

Fluff the rice with a fork adding the pomegranate seeds and chopped parsley, and serve side by side with the Stan Koftas.