Vegan Rice over Jackfruit with Green and White Mojos

This is the Vegan version of the Mediterranean Dish Rice over Chicken is a great weeknight meal that is easy to make and our Mojos add a great depth of flavor fast!

First you start with a vegetable broth with lots of spices and aromatics, you boil the Jack fruit in it to infuse it with flavor, then you remove the jackfruit (or chicken) cook the rice in this broth in the meantime you prepare the yoghurt sauce and you build the dish.

Ingredients:

For the Broth

3 cups of vegetable stock

1 cinnamon stick

1 bay leaf

2 cloves

2 garlic cloves

3 tablespoons of White Mojo

1 cup of Rice

1 can of jackfruit

1/2 cup of pine nuts toasted

1/4 cup of fresh mint chopped

1/4 cup of fresh parsley

1 cup of coconut yoghurt or greek yoghurt

2 tablespoons of Green Mojo

1 tablespoons of Green Mojo for Rice

Preparation:

In a stock pot add the 3 cups of Vegetable stock, cinnamon sticks, bay leaf, cloves, garlic clove, and 1/2 onion, the White Mojo and pinch salt if stock is unsalted

Bring to a boil, add the jackfruit lower the heat and simmer for 15 min

Remove the Jackfruit set aside and shred like shredded chicken, strain ( keep the broth) from onion, cinnamon stick, cloves, bay leaf.

In a sauce pan add the rice, olive oil and 1 tablespoon of Green Mojo and 2 cups of the broth. Bring rice to a boil until water evaporates then cover lower the heat and cook for 10 min. Fluff with fork

In the meantime mix the yoghurt with the 2 tablespoons of Green Mojo and chopped mint

Once rice place in a platter and layer shreded the jackfruit over it and add the yoghurt over with pine nuts.

Enjoy!

The Green Mojo is great to top it on grilled steak, chicken, tofu, and roasted vegetables.

 

Add two tablespoons per cup of cooked rice to make a delicious Cilantro Rice, it also goes great mixed in with Quinoa, and Pasta!

 

Green Mojo Vinaigrette

Yields 1 cup

Ingredients:

1/2 cup of olive Oil

2 tablespoons of Green Mojo

1 teaspoon of lemon Zest

Juice of 1 lemon

2 tablespoons of red wine vinager

pinch of salt to taste

Whisk all ingredients together and and place in a glass jar or container.  It will keep in the fridge for about 1 month, have it ready to enjoy with your salads.