Side Pannel
Brown Rice Casserole with Tofu and Vegetables
Brown Rice Casserole with Tofu and Vegetables
- Recipe Submitted by ADMIN on 09/26/2007
Category: Asian, Vegetarian
Ingredients List
- 2 3/4 c Water
- 1 1/2 ts Kosher salt
- 1 c Brown rice
- 8 oz Firm tofu
- 2 tb Soy sauce
- 1 ts Oregano
- 1 ts Marjoram
- 1 ts 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
- 1/2 lb Mushrooms; washed and
- -quartered
- 2 tb Oil
- 1 sm Red onion; sliced
- 2 Cloves garlic; sliced
- 1/4 ts Pepper
- Butter for preparing pan
Directions
In a 2-quart saucepan, bring 2 1/2 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 1/2-quart
souffle dish. Bake, covered, for
20 minutes.
Serving Ideas : Serve immediately.
NOTES : Yield 6 to 8 servings.
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 1/2-quart
souffle dish. Bake, covered, for
20 minutes.
Serving Ideas : Serve immediately.
NOTES : Yield 6 to 8 servings.
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