Tofu-And-Shiitake Mushroom Pilaf

• 2 teaspoons olive oil
• 1 cup uncooked basmati rice
• 3/4 cup chopped onion
• 1 (14 1/2-ounce) can vegetable broth
• 1 cup sliced shiitake mushroom caps (about 3 ounces)
• 1/2 cup chopped carrot
• 1/2 cup chopped celery
• 1 teaspoon grated peeled gingerroot
• 2 garlic cloves, minced
• 1 cup cubed firm tofu (about 6 ounces)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Vegetable cooking spray
• 2 tablespoons minced fresh cilantro

1. Preheat oven to 350u0b0. Heat oil in a large saucepan over medium-high heat. Add rice and onion; saute 2 minutes. Add broth; bring to a boil. Add mushrooms, carrot, celery, ginger, and garlic; cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
2. Combine rice mixture, tofu cubes, salt, and pepper in a 2-quart casserole coated with cooking spray; toss gently. Cover and bake at 350u0b0 for 20 minutes or until thoroughly heated. Sprinkle cilantro over pilaf.

olive oil, basmati rice, onion, vegetable broth, shiitake mushroom, carrot, celery, gingerroot, garlic, salt, pepper, vegetable cooking spray, fresh cilantro

Taken from www.myrecipes.com/recipe/tofu-and-shiitake-mushroom-pilaf (may not work)