Tofu-and-Shiitake Mushroom Pilaf

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 206
  • Calories from fat: 19%
  • Fat: 4.3g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 1.2g
  • Protein: 6.5g
  • Carbohydrate: 35.9g
  • Fiber: 2.1g
  • Cholesterol: 0.0mg
  • Iron: 3.9mg
  • Sodium: 605mg
  • Calcium: 65mg

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

  1. 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.
  2. 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.
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