Tofu-and-Shiitake Mushroom Pilaf |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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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 grated peeled 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:
1. Preheat oven to 350°. Heat oil in a large saucepan over medium-high heat. Add rice and onion; sauté 2 minutes. Add broth; bring to a boil. Add mushrooms, carrot, celery, ginger, and garlic; cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
2. 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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