---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Brown Rice Casserole
 Categories: Vegetables, Casseroles
      Yield: 6 Servings
 
      4 c  Cooked brown rice
    1/2    Tofu block
      1 lg Onion
      2 md Carrots
      2    Celery ribs
      1    Green pepper
      2 md Zucchini or other
           - summer squash
      6 oz Mushrooms; wiped clean
      1 tb Olive oil
      1 tb Butter
      3 cl Garlic; finely chopped
      1 ts Nutritional yeast (optional)
      1 ts Ground cumin seeds
      1 ts Salt
      1 c  Mushroom broth,
           - vegetable stock, or water
      6 oz Jack, Muenster, Cheddar, or
           - Gouda cheese; grated
           Pepper
           Fresh herbs (Parsley,
           - Cilantro, Thyme, or
           - Marjoram); for garnish
 
  Cook rice. Set the tofu on a slanted board or pan to drain, and
  prepare the vegetables. Chop the onion, carrots, celery, pepper,
  and zucchini into pieces about 1/2" square. Quarter mushrooms if
  they are small, and cut them into sixths or eighths if they are
  large. Cut the tofu into 1/2" cubes. Heat the olive oil and the
  butter and fry the onion over medium heat until it is lightly
  browned, about 5 minutes. Add the garlic, nutritional yeast, if
  using, cumin, and salt. Stir until blended and cook for 1 minute.
  Add the carrots, celery, green pepper, and 1/2 cup of the liquid,
  cover pan, and braise the vegetables until they begin to soften,
  about 5 minutes. Add the zucchini and mushrooms and cook 7 to
  10 minutes. The vegetables should be nearly, but not completely,
  cooked. If the pan gets dry while they cook, add a little more
  liquid. Preheat oven to 350°F. 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. Add a little more liquid to moisten. Cover with foil and
  bake 1/2 hour. Remove foil and bake 15 minutes. Garnish with fresh
  herbs.
 
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