Brown Rice Casserole with Tofu and Vegetables

         Yield: 8 Servings
Categories: Asian, Vegetarian

2 3/4 c Water 1 1/2 ts Kosher salt 1 c Brown rice 8 oz Firm tofu 2 tb Soy sauce 1 ts Oregano 1 ts Marjoram 1 ts Basil 2 Carrots; peeled and cut into -1/2" rounds 1 bn Broccoli; trim florets, -peel, and cut into cubes 2 Zucchini; cut into 1/2" -slices 1/2 lb Mushrooms; washed and -quartered 2 tb Oil 1 sm Red onion; sliced 2 Cloves garlic; sliced 1/4 ts Pepper Butter for preparing pan In a 2-quart saucepan, bring 2 1/2 cups water to a boil. Add 1 teaspoon salt and rice. Cover and cook for 40 to 45 minutes. Dice tofu into 1-inch cubes. Mix soy sauce, oregano, marjoram, and basil, and toss with tofu. Preheat oven to 350 degrees. Heat oil in a large skillet. Add onion and garlic, and saute for 3 to 5 minutes. Add carrots, broccoli, and remaining water. Cover and cook for 4 minutes. Stir in zucchini and mushrooms, and cook for 2 minutes. Toss rice with marinated tofu, vegetables, remaining salt, and pepper. Place combination in a lightly buttered 1 1/2-quart souffle dish. Bake, covered, for 20 minutes. Serving Ideas : Serve immediately. NOTES : Yield 6 to 8 servings. Recipe by: ? 1995 Cole Group, Inc.