Rice and Vegetables

Rice and Vegetables Here is a very easy recipe but tasty. This recipe is great with a salad and you can and any vegetables you desire. I recommend that you vary the recipe using different vegetables and seasonings and vary the tofu using gluten or soy meat. Recipe and Ingredients Recipe and Ingredients

Ingredients

• 3 cups of brown rice
• 6 cups of water
• 1 teaspoon of salt
• 8 cups of brown rice
• 1 onion chopped
• 1 tablespoon of olive oil
• 16  oz bag of oriental frozen vegetables, thawed
• 2 teaspoons of  vegetarian “chicken” seasoning
• 3 tablespoons of Braggs liquid aminos
• 1 pound of extra-firm tofu

Recipe

1. Pour rice into a 9×13 casserole dish and add water and salt. Stir, cover and bake for 1 1/2 hours at 350 degrees.
2. Add olive oil into a non stick skillet. Cut tofu into squares and let it sauté with the chicken seasoning and 1 tablespoon of Braggs until brown.
3. Take tofu add and add your vegetables into skillet until they are well cooked.
4. Put the rice in with the vegetable, the soy sauce and more seasoning if desired.
5. Mix well and let cook for 3 minutes. Add your tofu, mix and leave for 2 more minutes.
6. Serve warm and add cashews or peanuts and/or basil.