Tofu-and-Shiitake Mushroom Pilaf

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Tofu-and-Shiitake Mushroom Pilaf

 

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

 

 

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.

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.

 

Yield: 5 servings (serving size: 1 cup)

 

Source: Cooking Light, MARCH 1996

Formatted by Chupa Babi: 03.25.08

 

CALORIES 206 (19% from fat); FAT 4.3g (sat 0.6g,mono 1.8g,poly 1.2g); PROTEIN

6.5g; CHOLESTEROL 0.0mg; CALCIUM 65mg; SODIUM 605mg; FIBER 2.1g; IRON 3.9mg;

CARBOHYDRATE 35.9g

 

 

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