not cooked from: the reluctant cook
won't serve: 2
the intro: none
2 1/2 c water
1/2 t salt
1/2 t butter or oil
1 c brown rice
8 ounces "regular" tofu
4 T olive oil
1 t minced garlic
3 T "light" soy sauce
OPTIONAL: a few radishes, small celery stalks, small bunch watercress or water chestnuts
In a medium saucepan combine the water, salt and butter or oil. When the water comes to a full boil, slowly add the brown rice. Continue to boil for a few minutes, then cover and reduce the heat to a simmer. The rice will take 40 minutes to cook. After about 20 minutes, start to prepare the rest of the meal.
Drain the tofu. Cut into slices about 1/2 inch thick and place on a paper towel to dry.
Heat the olive oil in a heavy skillet over medium heat. Add the garlic and soy sauce and stir. Now add the tofu slices and let them cook gently. turn them over now and then as you prepare the vegetables. The tofu can cook from 10-20 minutes and will turn a nutty brow, like a steak.
Wash and slice the radishes and/or celery. Wash and cut the watercress or other greens. Toasted walnuts are a delicious addition.
When the rice is tender, spoon steaming mounds onto each plate, add the tofu, and pour any remaining juices over the top. Sprinkle with the radishes, celery, greens, walnuts or whatever combination of garnishes you choose.
I personally have never been a fan of tofu. I do get it down if it is surrounded by a bowl of hot and sour soup! Lets wander, shall we? I was going to make this all about beans, but the other goodies found their way on the list too!
Debbi does dinner healthy and delicious, White Bean Italian Pizza.
Reeni is all about burgers, White Bean Veggie Burgers.
Here we have some Hummus, made in the slow cooker, thanks Katie.
Then I found this crockpot of peppers! I really want to eat at Brends's.
After that it was the delicious chicken dish, Thanks Hanna.
How about some potato salad, Mediterranean style from Bev's Back Porch.
Cracker Salad, who knew there was a recipe! I have made this for years, but thanks to Pam now I have a honest to goodness recipe.
Gingerbread, this one is Laura's favorite. From the Bread Fairy, thanks Denise.
As always, thanks for taking a moment to stop by.
I appreciate your time and your wonderful comments!