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