Day 134 Brown Rice Casserole

Brown Rice Casserole

4 Cups of Cooked Brown Rice (Day 133, you will need to double the recipe)
8 Ounces Extra Firm Tofu, cubed
1 Onion, chopped
2 Carrots, peeled and chopped
1 Green Bell Pepper, chopped
1 Zucchini, chopped
1 Summer Squash, chopped
6 Ounces Mushrooms, sliced
1 or 2 Collard Greens Leaves, sliced
1 Tablespoon Olive Oil
1 Tablespoon Earth Balance
3 Cloves Garlic, minced
1 Tablespoon Nutritional Yeast
1 Teaspoon Cumin Seeds, ground
1 Teaspoon Salt
1 Cup Stock
6 Ounces Vegan Cheese, shredded
Pepper to taste
Oregano and Rosemary to taste

1.  Preheat the oven to 350F. Heat the olive oil and Earth Balance, and fry the onion over medium heat until lightly browned, about 5 minutes.  Add the garlic, yeast, salt and cumin.  Stir until blended and cook one minute.  Add the carrots, and green pepper.  Add 1/2 cup of stock, cover the pan and braise the vegetables for 5 minutes, or until soft.  Add the squashes, collards and mushrooms and cook another 10 minutes.  Add the remaining liquid.

2.  Combine the vegetables with the rice and cheese.  Season with salt and pepper.  Mix in the tofu.  Add the herbs.  Cover the dish and bake for 45 minutes.

Works well as a breakfast dish when camping.  Just reheat in an oiled skillet.

Pairs well with a mimosa (Day 124)

Soundtrack Woody Lissauer - A Guest in the House of the Wind