Rice Casserole with Tofu and Vegetables|
Brown Rice Casserole with Tofu and Vegetables
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 bn Broccoli; trim florets,
-peel, and cut into cubes
2 Zucchini; cut into 1/2"
1/2 lb Mushrooms; washed and
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
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
Jan 31, 1998