Red rice & smoked tofu risotto

This is delicious and healthy...and pretty easy. Yay!

Recipe

1. Pre-boil the red rice for about 20 minutes, then drain. Use about 80g of uncooked rice per person/portion.
2. Finely-chop, or crush, about 2 cloves* of garlic (*all given amounts are per portion being cooked).
3. Wash and chop half a red pepper, one carrot, a handful of green beans and a handful or so of broccoli.
4. Chop a block of tofu into cubes. I used a smoked tofu, with almonds and sesame seeds.
5. Throw the vegetables, tofu and garlic in a wok with olive oil, on a medium heat. Add sweetcorn too.
6. Cook for a few minutes and then add the rice.
7. Crumble one or two vegetable stock cubes (to taste) over it, and stir in. Also add about 1 tablespoon of madeira (or white) whine per portion.
8. Continue to cook on a medium heat, stiring continuously, until the rice is fully cooked. Add a handful or so of raw spinach about one minute before finishing, and stir it in until wilted.
9. Stir in some sundried/slow-roasted tomatos and EAT.

Jen x