Yield: 4 servings
Measure | Ingredient |
---|---|
1 medium | Onion, chopped |
2 tablespoons | Vegetable oil |
1 cup | Brown rice |
4 cups | Vegetable stock |
1 pounds | Firm tofu, cut into strips |
1 small | Can water chestnuts, drained rinsed & thinly sliced |
½ cup | Raisins |
2 teaspoons | Tamari |
1 \N | Orange, juiced & rind grated |
1 dash | Cinnamon |
2 tablespoons | Parsley, chopped |
\N \N | Salt & pepper, to taste |
4 tablespoons | Cashews |
Saute the onion in the oil over moderate heat for 2 to 3 minutes, stiring occasionally. Stir in the rice & cook for 1 minute. Pour in the stock, cover & bring to a boil. Reduce heat & simmer for 40 minutes.
While the rice is cooking, mix together the tofu strips, water chestnuts, raisins, tamari, orange rind & juice. Add the cinnamon & parsley. Set aside.
When the rice has cooked, stir in the tofu mixture & gently heat through. Season with salt & pepper. Serve hot garnished with the nuts.
Recipe by Mark Satterly From: Date: 08-31-94 Submitted By CAROLYN SHAW On 01-23-95