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I know I've posted this a zillion times, but here goes. I serve it as a main dish, but you could lighten it up as a side. Likewise the classic CL recipe of rice and zucchini.
Brown Rice Casserole
Adapted from "The Greens Cookbook" by Deborah Madison & Edward Espe Brown
- Pass gomasio at the table
4 cups cooked brown rice (1-1/3 c uncooked)
1 10-ounce block extra-firm tofu [I use Wildwood for its dense texture]
1 large onion
2 medium carrots
3 celery stalks
1 large red pepper
1/4 cup water or broth
1/4 pound green beans
2 medium zucchini
8 oz mushrooms, wiped clean [I like a combination cremini and shiitaki]
1 Japanese eggplant, sliced in 1" rounds
1 Tbsp. olive oil
1 Tbsp. butter
3 garlic cloves, finely chopped
1 tsp. ground cumin seeds
1 tsp. salt
6 oz. grated cheese [I use Dutch Parrano]
Freshly ground black pepper
Cook the rice.
Preheat oven to 350F.
Cut the tofu into thick slices and drain between plates if using water-packed.
Chop the onion, carrots, celery, pepper, and zucchini into pieces about 1/2-inch square. Quarter the mushrooms and cut green beans into 1 inch pieces.
Heat the olive oil and the butter and fry the onion over medium heat until lightly browned, about 5 minutes. Add the garlic, cumin and salt. Stir until blended and cook for 1 minute. Add the carrots, celery, red pepper and a few drops of water. Cook the vegetables until they begin to soften, about 5 minutes. Add the green beans and zucchini, mushrooms, and eggplant, and cook until softened, about 4 minutes. The vegetables should be nearly, but not completely, cooked.
Cut tofu into 1/2 – 1 inch cubes.
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. Cover with foil and bake 40 minutes. Remove foil and bake 15 minutes.
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May all beings be happy and fed with joy.
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