Spinach-Rice Casserole

• 1 small onion, chopped (1/3 cup)
• 1 clove garlic, minced
• 1 tablespoon cooking oil
• 1 (14 1/2 ounce) can peeled Italian-style tomatoes, cut up
• 1 teaspoon dried oregano or basil, crushed
• 8 ounces tofu, drained (fresh bean curd)
• 2 cups cooked brown rice
• 1 (10 ounce) package frozen chopped spinach, thawed and well drained
• 1/2 cup shredded swiss cheese (2 ounces)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• tablespoon sesame seed, toasted

1. 1. In a large saucepan cook the onion and garlic in hot oil until onion is tender but not brown.
2. 2. Add undrained tomatoes, and oregano or basil.
3. 3. Bring to a boil; reduce heat.
4. 4.Simmer,uncovered, about 3 minutes.
5. 5. Meanwhile, place tofu in a food processer bowl or blender container.
6. 6. Cover and process or blend until smooth.
7. 7. Add tomatoes to mixture.
8. 8. Stir in cooked rice, spinach, half of the swiss cheese, the salt and pepper.
9. 9. Grease a 2 Quart rectangular baking dish.
10. 10. Spoon mixture into casserole.
11. 11. Bake, uncovered in a 350 degree oven for 30 to 40 minutes.
12. 12. Sprinkle with remaining cheese and toasted sesame seeds.

onion, garlic, cooking oil, peeleduaitalianstyle tomatoes, oregano, fresh bean curd, brown rice, spinach, shreddeduaswiss cheeseua, salt, pepper, sesame seed

Taken from www.epicurious.com/recipes/member/views/spinach-rice-casserole-1266419 (may not work)