Brown Rice Casserole

Directions

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 ½-inch square.

Quarter mushrooms if they are small, and cut them into sixths or eighths if they are large.

Cut the tofu into ½-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 ½ 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 350℉ (180℃).

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 ½ hour.

Remove foil and bake 15 minutes.

Garnish with fresh herbs.