Tuesday, December 25, 2012

Shiro Wat

350g Jasmine or Basmati Rice (700g cooked)
350g Water

150g Onions
4 Cloves Garlic
4 tsp Berbere

200g Butternut Squash
200g Corn

540g Tofu
200g Tomato
150g Peanut Butter

Salt and Pepper to taste

Prepare Rice. Heat oil in a wok. Cook onions and garlic until soft. Add berbere and cook a minute until aromatic. Add squash and cook until soft. Add corn and tofu and cook a few more minutes. Add tomato and peanut butter and stir to fully combine. Cook a few minutes until it begins to simmer. Mix in rice.

Yield: Approx. 2150g

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