Wednesday, May 17, 2006

Baked Brown Rice, Mushrooms, and Tofu

This is based on a Joy of Cooking recipe that my mother used to make all the time when I was growing up. She mad it as a side dish, but I add tofu and make it as a while dinner.

You will need:
One frying pan
One stop-top safe baking dish (like Corningware! But if don't have one, that's okay, you can fry everything in the frying pan and bake it in a baking dish OR put the frying pan in the oven if you have a frying pan that can go in the oven.)
~ 2-3 T of butter or olive oil OR BOTH!
1 package of firm tofu, squeezed, pressed, and cut into cubes (whatever size cubes you want)
1 medium onion, diced
1 clove garlic, or more if you like garlic, chopped
1 package of mushrooms, coarsely chopped (get the pre-sliced ones and make technology work for you)
1 c. brown rice
2 1/8 cup of vegetable or chicken broth

Preheat oven to 350.

In the frying pan, heat up some olive oil and brown the tofu cubes. Meanwhile, melt the butter or heat up the olive oil (OR BOTH!) in the baking dish. (If you don't have a baking dish, finish browning the tofu, take it out and drain it on a paper towel, and then do all this sauteing in the frying pan.)

Add the garlic, mushrooms, and onions and cook until everything is all soft and smells GREAT. Add the rice and some salt and pepper and stir to coat the rice. (If you're doing this in a frying pan, transfer to a baking dish here.) Add the tofu and the broth, then pop a lid on it and bake it for 45 minutes. Give it ten minutes or so to stand before you serve it.


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