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Wild Rice with Glazed Carrot and Tomato Ragoût
Ingredients
  • 3 tsp. olive oil, divided
  • ⅔ cup wild rice or wild rice blend
  • 6 oz. extra-firm silken tofu, cut into 2-inch strips
  • 1 cup peeled baby carrots, sliced lengthwise
  • 9 cherry tomatoes, halved (⅔ cup)
  • 2 Tbs. balsamic vinegar
  • 1 ½ Tbs. lemon juice
  • 2 Tbs. chopped parsley, plus more for garnish
  • 3 cloves garlic, minced (1 Tbs.)
  • ½ tsp fennel seeds
Steps
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