In a high-sided pot, pour plenty of water, a pinch of coarse salt, a teaspoon of oil, and the rosemary sprigs. Add the rice, place on the heat, and cook covered for 30 minutes from the resumption of boiling (or for the time indicated on the package).
Once cooked, drain the rice under cold water, season with a tablespoon of oil, and set aside.
Cut the tofu into regular cubes and place it in a bowl with the soy sauce. Add two tablespoons of oil and a grind of black pepper, mix, and let marinate in the refrigerator for about an hour.
Slice the onion into rings, place it in a non-stick pan with two tablespoons of oil, and stew over very low heat for 5 minutes. Add a pinch of coarse salt and let it dissolve.
Add the marinated tofu, increase the heat, and brown, stirring often for a few minutes. Remove from heat and let cool slightly.
In a large bowl, pour the rice, washed and dried blueberries, and the tofu and onion mix. Gently mix, adding the fresh thyme leaves and the remaining tablespoon of oil.
Serve on plates and enjoy your Venere rice with marinated tofu, blueberries, and thyme!
Store in the refrigerator in an airtight container for 3-4 days.
This dish is also perfect for serving in single-serving cups during aperitifs and buffets!
Italia
| Energy (kcal) | 124.08 |
| Carbohydrates (g) | 14.02 |
| of which Sugars (g) | 8.86 |
| Fat (g) | 5.14 |
| of which Saturates (g) | 0.86 |
| Protein (g) | 2.99 |
| Fiber (g) | 6.61 |
| Sale (g) | 0.2 |
