Brown Rice Casserole With Tofu And Vegetables Recipe

• 2 3/4 c. Water
• 1 1/2 tsp Kosher salt
• 1 c. Brown rice
• 8 ounce Hard tofu
• 2 Tbsp. Soy sauce
• 1 tsp Oregano
• 1 tsp Marjoram
• 1 tsp Basil
• 2 x Carrots, peeled and cut into 1/2" rounds
• 1 bn Broccoli, trim florets, peel, and cut into cubes
• 2 x Zucchini, cut into 1/2" slices
• 1/2 lb Mushrooms, washed and quartered
• 2 Tbsp. Oil
• 1 sm Red onion, sliced
• 2 x Cloves garlic, sliced
• 1/4 tsp Pepper Butter for preparing pan

1. In a 2-qt saucepan, bring 2 1/2 c. water to a boil.
2. Add in 1 tsp.
3. salt and rice.
4. Cover and cook for 40 to 45 min.
5. Dice tofu into 1-inch cubes.
6. Mix soy sauce, oregano, marjoram, and basil, and toss with tofu.
7. Preheat oven to 350 degrees.
8. Heat oil in a large skillet.
9. Add in onion and garlic, and saute/fry for 3 to 5 min.
10. Add in carrots, broccoli, and remaining water.
11. Cover and cook for 4 min.
12. Stir in zucchini and mushrooms, and cook for 2 min.
13. Toss rice with marinated tofu, vegetables, remaining salt, and pepper.
14. Place combination in a lightly buttered 1 1/2-qt souffle dish.
15. Bake, covered, for20 min.
16. Serving Ideas : Serve immediately.
17. NOTES : Yield 6 to 8 servings.

water, kosher salt, brown rice, tofu, soy sauce, oregano, marjoram, basil, carrots, broccoli, zucchini, mushrooms, oil, red onion, garlic, pepper

Taken from cookeatshare.com/recipes/brown-rice-casserole-with-tofu-and-vegetables-93727 (may not work)