Tofu-and-Shiitake Mushroom Pilaf

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.