Tofu And Shiitake Mushroom Pilaf Recipe
This recipe of Tofu And Shiitake Mushroom Pilaf was picked up by me from a gourmet magazine, I twisted it a little bit to meet my taste here I am, sharing my version with you. The marriage of the irresistible flavors of tofu with other ingredients is the secret to this Tofu And Shiitake Mushroom Pilaf. Stop looking and just try this yummy Tofu And Shiitake Mushroom Pilaf recipe and you'll never ask for anything else.
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.
