Tofu-and-Shiitake Mushroom Pilaf

recipe

Yield:

5 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 206
Caloriesfromfat 19 %
Fat 4.3 g
Satfat 0.6 g
Monofat 1.8 g
Polyfat 1.2 g
Protein 6.5 g
Carbohydrate 35.9 g
Fiber 2.1 g
Cholesterol 0.0 mg
Iron 3.9 mg
Sodium 605 mg
Calcium 65 mg

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

Preparation

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.