| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Vegetables, Grains |
Vegan |
Main dish, Fruits, Vegetables, Mark’s |
4 |
Servings |
INGREDIENTS
| 1 |
md |
Onion, chopped |
| 2 |
tb |
Vegetable oil |
| 1 |
c |
Brown rice |
| 4 |
c |
Vegetable stock |
| 1 |
lb |
Firm tofu, cut into strips |
| 1 |
sm |
Can water chestnuts, drained rinsed & thinly sliced |
| 1/2 |
c |
Raisins |
| 2 |
ts |
Tamari |
| 1 |
|
Orange, juiced & rind grated |
| 1 |
ds |
Cinnamon |
| 2 |
tb |
Parsley, chopped |
|
|
Salt & pepper, to taste |
| 4 |
tb |
Cashews |
INSTRUCTIONS
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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