*  Exported from  MasterCook  *
 
                            BROWN RICE CASSEROLE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetarian                       Main Dish
                 Casseroles                       Madison
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      cup           Cooked brown rice
                         Half block of tofu
    1      lg            Onion
    2      md            Carrots
    2                    Celery stalks
    1                    Green pepper
    2      md            Zucchini
                         -=OR=- other summer squash
    6      ounce         Mushrooms -- wiped clean
    1      tablespoon    Olive oil
    1      tablespoon    Butter
    3                    Garlic cloves
                         - finely chopped
    1      teaspoon      Nutritional yeast (optional)
    1      teaspoon      Ground cumin seeds
    1      teaspoon      Salt
    1      cup           Mushroom broth -- -=OR=-
                         - Vegetable stock -- or water
    6      ounce         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.
 
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