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  • Brown Rice Casserole With Tofu And Vegetables

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    Brown Rice Casserole With Tofu And Vegetables
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 3/4 c. Water
    • 1 1/2 tsp Kosher salt
    • 1 c. Brown rice
    • 8 ounce Hard tofu
    • 2 Tbsp. Soy sauce
    • 1 tsp Oregano
    • 1 tsp Marjoram
    • 1 tsp Basil
    • 2 x Carrots, peeled and cut into 1/2" rounds
    • 1 bn Broccoli, trim florets, peel, and cut into cubes
    • 2 x Zucchini, cut into 1/2" slices
    • 1/2 lb Mushrooms, washed and quartered
    • 2 Tbsp. Oil
    • 1 sm Red onion, sliced
    • 2 x Cloves garlic, sliced
    • 1/4 tsp Pepper Butter for preparing pan

    Directions

    1. In a 2-qt saucepan, bring 2 1/2 c. water to a boil. Add in 1 tsp. salt and rice. Cover and cook for 40 to 45 min. Dice tofu into 1-inch cubes. Mix soy sauce, oregano, marjoram, and basil, and toss with tofu.
    2. Preheat oven to 350 degrees. Heat oil in a large skillet. Add in onion and garlic, and saute/fry for 3 to 5 min. Add in carrots, broccoli, and remaining water. Cover and cook for 4 min. Stir in zucchini and mushrooms, and cook for 2 min. Toss rice with marinated tofu, vegetables, remaining salt, and pepper. Place combination in a lightly buttered 1 1/2-qt souffle dish. Bake, covered, for20 min.
    3. Serving Ideas : Serve immediately.
    4. NOTES : Yield 6 to 8 servings.

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