Yield: 8 Servings
Measure | Ingredient |
---|---|
2¾ cup | Water |
1½ teaspoon | Kosher salt |
1 cup | Brown rice |
8 ounces | Firm tofu |
2 tablespoons | Soy sauce |
1 teaspoon | Oregano |
1 teaspoon | Marjoram |
1 teaspoon | Basil |
2 \N | Carrots; peeled and cut into 1/2\" rounds |
1 bunch | Broccoli; trim florets, peel, and cut into cubes |
2 \N | Zucchini; cut into 1/2\" slices |
½ pounds | Mushrooms; washed and quartered |
2 tablespoons | Oil |
1 small | Red onion; sliced |
2 \N | Cloves garlic; sliced |
¼ teaspoon | Pepper |
\N \N | Butter for preparing pan |
In a 2-quart saucepan, bring 2½ 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 ½-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 <BNRead@...> on Jan 31, 1998