Hearty Rice Pilaf
2 cups short or medium grain brown rice
1 large onion, sliced in ½ inch half moons
6 carrots, cut in matchsticks
1 pound extra firm tofu
1 cup almonds
½ tsp ground cumin
½ tsp sea salt
Wash brown rice and soak in 4 cups of filtered water for 5-8 hours.
Blanch almonds in a small amount of water for 5 minutes. Drain, rinse under cold water and pinch out of the skin.
Cut tofu in ½ inch thick slices. Place on paper towel or a clean kitchen towel and cover with another piece to drain the excess water. Panfry on both sides in a skillet with a small amount of sesame oil and a few drops of wheat-free tamari until browned. Remove from the skillet, let cool down, then cut in ½ inch cubes.
Add 1/3 cup of sesame oil to a cast iron pot. Put in the onions and a pinch of sea salt. When starts to sizzle, sauté until turns golden. Add ½ tsp of sea salt and cumin. Layer carrots, almonds, and rice with its soaking water on top of the onions. Cover the pot, bring to a boil, lower the flame and cook for 1 hour.