Tofu And Shiitake Mushroom Pilaf Recipe
Ingredients
2 teaspoons olive oil
1 cup uncooked basmati rice
3/4 cup chopped onion
1 (14 1/2-ounce) can vegetable broth
1 cup sliced shiitake mushroom caps (about 3 ounces)
1/2 cup chopped carrot
1/2 cup chopped celery
1 teaspoon peeled, grated gingerroot
2 garlic cloves, minced
1 cup cubed firm tofu (about 6 ounces)
1/2 teaspoon salt
1/4 teaspoon pepper
Vegetable cooking spray
2 tablespoons minced fresh cilantro
Directions
Preheat oven to 350°.
Heat oil in a large saucepan over medium-high heat until hot.
Add rice and onion; saute 2 minutes.
Add broth; bring to a boil.
Add mushrooms, carrot, celery, gingerroot, and garlic; cover, reduce heat, and simmer 20 minutes or until rice is tender and liquid is absorbed.
Combine rice mixture, tofu cubes, salt, and pepper in a 2-quart casserole coated with cooking spray; toss gently.
Cover and bake at 350° for 20 minutes or until thoroughly heated.
Sprinkle cilantro over pilaf.
Heat oil in a large saucepan over medium-high heat until hot.
Add rice and onion; saute 2 minutes.
Add broth; bring to a boil.
Add mushrooms, carrot, celery, gingerroot, and garlic; cover, reduce heat, and simmer 20 minutes or until rice is tender and liquid is absorbed.
Combine rice mixture, tofu cubes, salt, and pepper in a 2-quart casserole coated with cooking spray; toss gently.
Cover and bake at 350° for 20 minutes or until thoroughly heated.
Sprinkle cilantro over pilaf.
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