Tuesday, 8 April 2008

Oranges and .... Pomegranates?

I was going to call the post "Oranges and Lemons" but then thought the better of it as there are no lemons in this recipe!

Its a recipe for the marinade I used for last nights baked tofu, and I think it would go quite nicely with Tempeh too, its sweet and a little sticky and also makes a good stir fry sauce. I like the little hint of bitterness from the Orange Zest, but if you don't like it then leave it out. Orange and Pomegranate Marinade / Stir fry Sauce
Makes about 3/4 C


2 T Olive Oil

3 cloves Garlic - grated

2 T Fresh Basil - finely sliced

1 1/2 C Orange Juice

1/2 T Orange Zest

3 T Agave

3 T Maple Syrup

3 T Pomegranate Molasses

  • Heat the oil over medium heat and saute the garlic for about 2 minutes until very aromatic. Add the remainder of the ingredients and simmer over low heat for about 1 hour until the mix has reduced to about 1/3 of its original volume.
  • Strain through a fine sieve to get the bits (basil / garlic / zest) out leaving a smooth souace to use as marinade.

I served the tofu and stirfried veggies with something I made up. You know how I've done Risotto before with half rice and half buckwheat, well last night I made a risotto with half rice and half millet. H doesn't like millet all that much so I thought it would be interesting to see if he liked it this way. He did, but not as much as "normal" risotto. I made a plain-ish one, with a hint of lemongrass. Nice Millet Risotto
Serves 2 - 4 as side, depending on how many other sides.

2 cloves Garlic - finely chopped

2 Shallots - finely chopped

1 1/2 T Lemongrass - finely chopped

1/3 C Millet

1/2 C Aborio (Risotto) Rice

1/4 C White Wine

2 - 2 1/4 C Vegetable Stock

  • Over medium heat, saute the garlic shallots and lemongrass for about 2 minutes until aromatic.
  • Add the grains and stir to coat. Add the white wine and cook until absorbed stirring all the time.
  • Add the stock 1/4 C at a time, stirring to combine and then again once absorbed - risotto style. It'll take about 40 minutes to use up all the stock.
  • Cover and stand 5 minutes prior to serving.

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