Autumn Rice with Chestnuts,
ingredients

- 1 cup of Extra Long Rice
- 2 cups of water
- 2 c. olive oil soup
- 1 white onion
- 2 garlic cloves
- 1 bay leaf
- 1 sprig of fresh rosemary
- 1 c. sweet chili tea
- 250 g butternut squash
- 50 g of dried fruits (hazelnuts and walnuts)
- 150 g chestnuts (roasted or pre-cooked)
- 200 g firm natural tofu, sliced
Preparation
Tofu marinade: 2 c. olive oil tea, 1 c. soy sauce and balsamic vinegar tea, 2 sliced garlic cloves, smoked sweet pepper, garlic powder, salt and black pepper to taste.
- Start by seasoning the tofu and chestnuts, with all the marinade and reserve ingredients.
Then, for the rice, sauté the chopped onion and garlic, with the bay leaf and let it brown in the oil for 5 min.
Add the sweet pepper, black pepper and rice to the pan and let it fry lightly.
Add the boiling water and salt and cook over low heat until the water evaporates and the rice is ready. Loosen it with a fork and set aside. - Meanwhile, slice the pumpkin into thin half-moons, season with olive oil, salt, black pepper and ground garlic and place in the oven on a tray for about 10 min, at 180º C, until golden.
Halfway through, add the nuts in the oven to toast too!
On the same tray, place the tofu and chestnuts with their own marinade and bake in the oven for 8-10 min. or until the tofu is golden brown. - Chop the roasted nuts and toss in the rice, along with a generous drizzle of extra virgin olive oil, chopped fresh rosemary and a pinch of smoked sweet pepper.
Transfer to a platter, arrange the pumpkin slices, chestnuts and tofu and serve warm.