Brown Rice Casserole
Yield
6 servingsPrep
45 minCook
45 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
brown rice
cooked |
|
| half | block |
tofu
|
*
|
| 1 | large |
onions
|
|
| 2 | medium |
carrots
|
|
| 2 | each |
celery stalks
|
|
| 1 | each |
green bell peppers
|
|
| 2 | medium |
zucchini
|
|
| 6 | ounces |
mushrooms
wiped clean |
|
| 1 | tablespoon |
olive oil
|
|
| 1 | tablespoon |
butter
|
|
| 3 | each |
garlic cloves
finely chopped |
|
| 1 | teaspoon |
nutritional yeast flakes
|
|
| 1 | teaspoon |
cumin seeds
ground |
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
beef-mushroom freezer mix
broth |
* |
| 6 | ounces |
cheese
grated |
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
herbs
fresh, for garnish |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
brown rice
cooked |
|
|
tofu
|
*
|
||
| 1 | large |
onions
|
|
| 2 | medium |
carrots
|
|
| 2 | each |
celery stalks
|
|
| 1 | each |
green bell peppers
|
|
| 2 | medium |
zucchini
|
|
| 173.4 | ml/g |
mushrooms
wiped clean |
|
| 15 | ml |
olive oil
|
|
| 15 | ml |
butter
|
|
| 3 | each |
garlic cloves
finely chopped |
|
| 5 | ml |
nutritional yeast flakes
|
|
| 5 | ml |
cumin seeds
ground |
|
| 5 | ml |
salt
|
|
| 237 | ml |
beef-mushroom freezer mix
broth |
* |
| 173.4 | ml/g |
cheese
grated |
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
herbs
fresh, for garnish |
* |
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.
