Slovak-Style Rice with Soy Chunks
SlovakMainshigh proteincomfort foodbudget friendlymake ahead
40g protein
Recipe by Nikoleta · @surovadcerka
Slovak rizoto has nothing to do with Italian risotto and it isn't trying to. No stirring, no stock added ladle by ladle — the rice goes in with the broth, the lid goes on, and it's left alone until the liquid is gone.
The soy chunks are where the work is. Boil them, cool them, then wrap them in a towel and wring them out properly. The drier they are, the more marinade they take, and marinade is the only flavour they will ever have. Ten minutes in oil, soy sauce and poultry seasoning is a minimum; an hour is better.
Serve it packed into a ladle and turned out as a dome, with pickles alongside. That's how it arrives on a Slovak table. Four servings, 40 g of protein.
Ingredients
soy chunks
- 200 g soy chunks
- 2 L water
- 2 tsp salt
- 8 tbsp rapeseed oil
- 4 tbsp soy sauce
- 2 tsp poultry seasoning blend
rice
- 2 tbsp rapeseed oil
- 100 g white onion
- 200 g carrot
- 120 g parsley root
- 250 g fresh or frozen peas
- 350 g round-grain rice
- 1 tsp sweet paprika
- 1/2 tsp ground black pepper
- 1 1/2 tsp salt
- 1 L vegetable broth
- 200 g pickled cucumbers
- 1 handful vegan cheese
Contains: celery, gluten, soy
How to make it
- Cook the soy chunks in 2 L of salted water until fully softened, about 15 minutes. Drain and let them cool slightly, then wrap in a kitchen towel and squeeze out as much water as possible — the drier they are, the more marinade they will absorb.
- Place the squeezed soy chunks in a bowl and pour over the rapeseed oil and soy sauce. Add the poultry seasoning blend, mix well, and leave to marinate for at least 10 minutes — or up to an hour if you have time.
- In a large pot, heat the rapeseed oil over medium heat and fry the finely diced onion until golden. Add the peas and the carrot and parsnip cut into small cubes, then sauté everything together for about 5 minutes.
- Add the rice, salt, black pepper, and sweet paprika. Pour over the vegetable broth and stir everything well. Bring to a boil, then reduce the heat to low and cook the rice undisturbed until all the liquid has been absorbed and the rice is tender.
- While the rice is cooking, heat a frying pan over medium heat and fry the marinated soy chunks until crispy and golden brown, about 10–15 minutes. Stir them into the cooked rice, leaving a few on top for garnish.
- To serve the Slovak way, pack the rice tightly into a ladle and turn it out onto the plate to create a classic dome shape. Serve with pickled cucumbers on the side and optionally top with grated vegan cheese.
Nutrition
940Calories
40 gProtein
106 gCarbs
39 gFat
17 gFiber
per serving
