| 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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