Cranberry Rice (gluten free, dairy free, vegan)

This recipe is for 4 servings. Each serving is about 656 kcal (20 g protein, 80 g carbs, 29 g fat).

Ingredients

260 g basmati rice
1 tsp salt
2 cups water

2 tbsp garlic infused oil
¼ cup maple syrup
⅓ cup lemon juice (3 lemons)
1 tsp cumin seeds
50 g dried cranberries

50 g pecans – chopped, toasted
50 g almonds – roughly chopped, toasted 
Handful of chopped cilantro
280 g tofu – cubed

Instructions

  • Make rice (16 mins)
  • Make dressing from oil, maple syrup, lemon juice, cumin and cranberries
  • Grill tofu
  • Mix all together

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