Brown Rice Casserole

Yield: 6 Servings
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 T Olive oil
1 T Butter
3 Garlic cloves finely chopped
1 t Nutritional yeast (optional)
1 t Ground cumin seeds
1 t Salt
1 c Mushroom broth; -=OR=-
- Vegetable stock, or water
6 oz Grated cheese (Jack,
- muenster, Cheddar or Gouda)
Fresh herbs, for garnish
- (Parsley
- or Cilantro, Thyme,
- Marjoram)
This was one of the most popular dishes at Greens Restaurant in San
COOK RICE. SET THE TOFU on a slanted board or pan to drain, and prepare
the vegetables. Chop the onion, carrots, celery, pepper, and zucchini
into pieces about 1/2-inch square. Quarter mushrooms if they are small,
and cut them into sixths or eighths if they are large. Cut the tofu
into 1/2-inch cubes. Heat the olive oil and the butter and fry the
onion over medium heat until it is lightly browned, about 5 minutes.
Add the garlic, nutritional yeast, if using, cumin and salt. Stir until
blended and cook for 1 minute. Add the carrots, celery, green pepper
and 1/2 cup of the liquid, cover pan, and braise the vegetables until
they begin to soften, about 5 minutes. Add the zucchini and mushrooms
and cook 7 to 10 minutes. The vegetables should be nearly, but not
completely, cooked. If the pan gets dry while they cook, add a little
more liquid. Preheat oven to 350F. Combine the vegetables with rice and
cheese. Season with salt and plenty of freshly ground black pepper. Gently mix in the tofu, and put mixture into lightly oiled casserole.
Add a little more liquid to moisten. Cover with foil and bake 1/2 hour.
Remove foil and bake 15 minutes. Garnish with fresh herbs.

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