Brown Rice Casserole
4 c 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 oz Mushrooms, wiped clean 1 tb Olive oil
Ingredients
- 4cup cooked brown rice
- 2medium carrots
- 2celery stalks
- 1green pepper
- 2medium zucchini
- 1tbsp olive oil
- 1tbsp butter
- 3garlic cloves;
Directions
- 1
4 c 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 o
- 2
finely chopped 1 ts Nutritional yeast (optional) 1 ts Ground cumin seeds 1 ts Salt 1 c Mushroom broth
- 3
OR=- - Vegetable stock, or water 6 oz Grated cheese -(Jack, muenster, Cheddar - or Gouda) Pepper Fresh herbs, for garnish -(Parsley or Cilan
- 4
SET THE TOFU on a slanted board or pan to drain, and prepare the vegetables
- 5
Chop the onion, carrots, celery, pepper, and zucchini into pieces about 1/2-inch square
- 6
Quarter mushrooms if they are small, and cut them into sixths or eighths if they are large
- 7
Cut the tofu into 1/2-inch cubes
- 8
Heat the olive oil and the butter and fry the onion over medium heat until it is lightly browned, about 5 minutes