Recipe - Brown Rice Casserole With Tofu And Vegetables

2 Three fourths cup Water
1 One half teaspoon Kosher salt
1 cup Brown rice
8 ounce Firm tofu
2 tablespoon Soy sauce
1 teaspoon Oregano
1 teaspoon Marjoram
1 teaspoon Basil
2 Carrots; peeled and cut into
1/2" rounds
1 bn Broccoli; trim florets,
peel, and cut into cubes
2 Zucchini; cut into 1/2"
slices
One half pound Mushrooms; washed and
quartered
2 tablespoon Oil
1 small Red onion; cut or sliced up
2 Cloves garlic; cut or sliced up
One fourth teaspoon Pepper
Butter for preparing pan

In a 2quart saucepan, bring 2 One half cups water to a boil. Add 1 teaspoon
salt and rice. Cover and cook for 40 to 45 minutes. Dice tofu into 1inch
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 1/2quart
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 MCRecipe Digest V1 #1067 by Nancy BNRead@worldnet.att.net on
Jan 31, 1998