| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Asian |
Asian, Vegetarian |
8 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
Recipe by: © 1995 Cole Group, Inc.
Posted to MC-Recipe Digest V1 #1067 by Nancy <BNRead@worldnet.att.net> on
Jan 31, 1998
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