| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Asian | Asian, Vegetarian | 8 | Servings |
INGREDIENTS
| 2 3/4 | c | Water |
| 1 1/2 | t | Kosher salt |
| 1 | c | Brown rice |
| 8 | oz | Firm tofu |
| 2 | T | Soy sauce |
| 1 | t | Oregano |
| 1 | t | Marjoram |
| 1 | t | Basil |
| 2 | Carrots, peeled and cut into | |
| 1/2" rounds | ||
| 1 | Broccoli, trim florets | |
| peel and cut into cubes | ||
| 2 | Zucchini, cut into 1/2" | |
| slices | ||
| 1/2 | lb | Mushrooms, washed and |
| quartered | ||
| 2 | T | Oil |
| 1 | Red onion, sliced | |
| 2 | Cloves garlic, sliced | |
| 1/4 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 165
Calories From Fat: 53
Total Fat: 6.2g
Cholesterol: 0mg
Sodium: 508.3mg
Potassium: 279.6mg
Carbohydrates: 25.1g
Fiber: 3g
Sugar: 2.4g
Protein: 6g