Yield: 4 servings
|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|
|1 \N||Orange, juiced & rind grated|
|2 tablespoons||Parsley, chopped|
|\N \N||Salt & pepper, to taste|
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