*  Exported from  MasterCook  *
 
                            Brown Rice Casserole
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Main dish                        Casseroles
                 Rice
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      c             Cooked brown rice
                         Half block of tofu
    1      lg            Onion
    2      md            Carrots
    2                    Celery stalks
    1                    Green pepper
    2      md            Zucchini
                         - ÿÿother summer squash
    6      oz            Mushrooms, wiped clean
    1      tb            Olive oil
    1      tb            Butter
    3                    Garlic cloves
                         - finely chopped
    1      t             Nutritional yeast (optional)
    1      t             Ground cumin seeds
    1      t             Salt
    1      c             Mushroom broth -- -ÿÿ
                         - Vegetable stock -- or water
    6      oz            Grated cheese
                         - (Jack -- muenster, Cheddar
                         - or Gouda)
                         Pepper
                         Fresh herbs, for garnish
                         - (Parsley or Cilantro
                         - Thyme -- Marjoram)
 
   This was one of the most popular dishes at Greens Restaurant in San
   Francisco.
   
   COOK RICE. SET THE TOFU on a slanted board or pan to drain, and
   prepare the vegetables. Chop the onion, carrots, celery, pepper, and
   zucchini into pieces about 1/2-inch square. Quarter mushrooms if they
   are small, and cut them into sixths or eighths if they are large. Cut
   the tofu into 1/2-inch cubes. Heat the olive oil and the butter and
   fry the onion over medium heat until it is lightly browned, about 5
   minutes. Add the garlic, nutritional yeast, if using, cumin and salt.
   Stir until blended and cook for 1 minute. Add the carrots, celery,
   green pepper and 1/2 cup of the liquid, cover pan, and braise the
   vegetables until they begin to soften, about 5 minutes. Add the
   zucchini and mushrooms and cook 7 to 10 minutes. The vegetables
   should be nearly, but not completely, cooked. If the pan gets dry
   while they cook, add a little more liquid. Preheat oven to 350F.
   Combine the vegetables with rice and cheese. Season with salt and
   plenty of freshly ground black pepper. Gently mix in the tofu, and
   put mixture into lightly oiled casserole. Add a little more liquid to
   moisten. Cover with foil and bake 1/2 hour. Remove foil and bake 15
   minutes. Garnish with fresh herbs.
   
   DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
  
 
 
 
 
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