Vegan version. Very yummy. Serve warm with any of your favorite main dishes, or use as the whole meal.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • In a large saucepan over medium heat, heat oil and margarine. Stir in 1/2 the onion, and saute until tender. Stir in the rice, and cook until lightly browned.

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  • Pour soy milk and apple juice into the rice. When the rice has absorbed the liquids, gradually pour in vegetable stock, about 1/2 cup at a time, until absorbed. Reserve about 1/4 cup stock. Cover, and cook about 20 minutes, until rice is tender.

  • In a medium saucepan over medium heat, lightly brown the tofu and remaining onion in the reserved marinated artichoke heart liquid. Stir in the garlic.

  • Remove the rice from heat, and thoroughly mix remaining vegetable stock, tofu mixture, artichoke hearts, corn, and cayenne pepper into the rice.

Nutrition Facts

347 calories; 9.2 g total fat; 0 mg cholesterol; 303 mg sodium. 57.3 g carbohydrates; 10.4 g protein; Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/10/2008
This was really good a few alterations for my taste: I used aborio rice (I don't know what carnaroli rice is and always use aborio for risotto). I left out the apple juice and the corn (because I thought corn was a weird add and my husband is allergic to apple juice). It was a great way to eat tofu. Read More
(4)

Most helpful critical review

Rating: 3 stars
12/14/2009
I used aborio rice i couldn't find the other one. It turned out kind of bland i dont know if i will make this again. I liked it but it was not a big hit with my family. Read More
(2)
10 Ratings
  • 5 star values: 2
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
01/10/2008
This was really good a few alterations for my taste: I used aborio rice (I don't know what carnaroli rice is and always use aborio for risotto). I left out the apple juice and the corn (because I thought corn was a weird add and my husband is allergic to apple juice). It was a great way to eat tofu. Read More
(4)
Rating: 4 stars
12/26/2004
Very yummy recipe--I made this for christmas dinner and the family liked it as well even with the tofu. I found it easier to simplify by cooking the rice any way that is easier (I used instant) with the stock which does add a lot of flavor. Then I just added everything in. Mushrooms may taste good added in. (I'll try that next time) Read More
(4)
Rating: 4 stars
01/10/2008
This was really good a few alterations for my taste: I used aborio rice (I don't know what carnaroli rice is and always use aborio for risotto). I left out the apple juice and the corn (because I thought corn was a weird add and my husband is allergic to apple juice). It was a great way to eat tofu. Read More
(4)
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Rating: 4 stars
09/18/2003
Very yummy. Didn't work too well with brown rice but I'm still learning how to cook with that. A nice intro to tofu dish. Read More
(3)
Rating: 3 stars
12/14/2009
I used aborio rice i couldn't find the other one. It turned out kind of bland i dont know if i will make this again. I liked it but it was not a big hit with my family. Read More
(2)
Rating: 5 stars
01/27/2008
I really like this dish. It's very filling and all of the broth makes the rice delicious. I use stars or pastatini (from Barillo)and don't use corn. Read More
(2)
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Rating: 5 stars
04/23/2012
Super Delicious! I stuck to the recipe and it was to die for. Whole family loved it. Definitely will make this again. Read More
(2)
Rating: 1 stars
07/07/2004
This was a very bland dish and was too dense for me. I will not make this again Read More
(2)
Rating: 4 stars
01/22/2012
I added mushrooms and used white wine instead of apple juice. Also used sea salt and pepper. I bought a big can of artichoke hearts. very good! Read More
(1)