Brown Rice Casserole with Tofu and Vegetables

Title:
Brown Rice Casserole with Tofu and Vegetables

Yield:
8 Servings

Categories:
Asian,
Vegetarian




Ingredients:





 2 3/4 c  Water


 1 1/2 ts Kosher salt


     1 c  Brown rice


     8 oz Firm tofu


     2 tb Soy sauce


     1 ts Oregano


     1 ts Marjoram


     1 ts Basil


     2    Carrots; peeled and cut into


          -1/2" rounds


     1 bn Broccoli; trim florets,


          -peel, and cut into cubes


     2    Zucchini; cut into 1/2"


          -slices


   1/2 lb Mushrooms; washed and


          -quartered


     2 tb Oil


     1 sm Red onion; sliced


     2    Cloves garlic; sliced


   1/4 ts Pepper


          Butter for preparing pan






 In a 2-quart saucepan, bring 2 1/2 cups water to a boil. Add 1 teaspoon


 salt and rice. Cover and cook for 40 to 45 minutes. Dice tofu into 1-inch


 cubes. Mix soy sauce, oregano, marjoram, and basil, and toss with tofu.


 Preheat oven to 350 degrees. Heat oil in a large skillet. Add onion and


 garlic, and saute for 3 to 5 minutes. Add carrots, broccoli, and remaining


 water. Cover and cook for 4 minutes. Stir in zucchini and mushrooms, and


 cook for 2 minutes. Toss rice with marinated tofu, vegetables, remaining


 salt, and pepper. Place combination in a lightly buttered 1 1/2-quart


 souffle dish. Bake, covered, for


      20    minutes.


 


 Serving Ideas : Serve immediately.


 


 NOTES : Yield 6 to 8 servings.


 


 Recipe by: ? 1995 Cole Group, Inc.


 


 Posted to MC-Recipe Digest V1 #1067 by Nancy 
on


 Jan 31, 1998