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Savory Brown Rice, Tofu and Vegetable Casserole Our family eats a lot of brown rice and tofu. Lately though I have been bored with my usual recipe so I decide to mix things up--literally! This casserole is simple and delicious. I suggest you serve it with steamed butternut squash or a large tossed salad. Makes 4 servings. 1 cup brown rice 3 cloves garlic 1 T olive oil 1 medium onion 2 medium carrots 1 medium zucchini 1 red or green pepper 1 cup vegetable broth 1/2 ground cumin 2 cups raw firm tofu, cubed 4 T fresh cilantro 3 ounces grated sharp cheddar cheese Salt and pepper to taste Cook the brown rice as you normally do. As the rice is cooking, peel and chop the vegetables into small pieces. Sautee the garlic and onions on medium heat until the onions are translucent. Remove the pan from the heat, add the other vegetables and the cumin. Pour the vegetable broth over the vegetables cover and simmer until the vegetables are al dente. You may need to add more vegetable broth during the simmering. At all times the vegetables should be in a little broth. Place the cooked rice in a buttered casserole and then mix in the vegetables, tofu, cilantro and half of the cheese. Gently toss and then sprinkle the rest of the cheddar cheese on top. Cover and bake in the oven at 350 degrees F for 15 minutes. Remove the cover and heat for an additional 10 minutes so the top gets browned and bubbling. Nutritional information (per serving) 435 calories |
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