Brown rice casserole with tofu and vegetables

8 Servings

Ingredients

Quantity 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 Carrots; peeled and cut into 1/2\" rounds
1 bunch Broccoli; trim florets, peel, and cut into cubes
2 Zucchini; cut into 1/2\" slices
½ pounds Mushrooms; washed and quartered
2 tablespoons Oil
1 small Red onion; sliced
2 Cloves garlic; sliced
¼ teaspoon Pepper
Butter for preparing pan

Directions

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

Related recipes