Published January 31, 2013 | Written by The Healthline Editorial Team
Published by: 
Servings: 4
Total Time: 65 min
Prep Time: 15 min | Cook Time: 40 min
When sauteing shiitake mushrooms, you want to brown them really well to get the most flavour. If your family doesn't like tofu, try substituting lean cooked chicken.
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Serving size: |
approximately 1 1/2 cups |
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Calories per serving: |
238 |
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Total Fat 5.3g |
8% |
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Sodium 618mg |
26% |
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Serving size: |
approximately 1 1/2 cups |
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Calories per serving: |
238 |
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% Daily Value* |
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Total Fat 5.3g |
8% |
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Saturated Fat 0.9g |
5% |
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Sodium 618mg |
26% |
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Protein 9.7g |
13% |
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* Percent Daily Values are based on a 2,000 calorie diet. |
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Ingredients
- 2 teaspoons olive oil
- 1 medium onion, chopped
- 1/4 pound shiitake mushrooms, thinly sliced
- 1 cup uncooked jasmine rice
- 4 cups low-sodium vegetable broth
- 2 carrots, grated
- 1 celery stalk, finely chopped
- 1 teaspoon minced garlic
- 8 ounces firm tofu, diced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon chopped fresh rosemary
Step by Step:
- Preheat oven to 350°F.
- Heat the oil in a large saucepan over medium-high heat, and add onion. Cook 3 minutes. Add mushroom and cook 4 minutes or until golden brown. Add rice and cook, stirring occasionally, 2 minutes more. Add broth, carrot, celery, and garlic. Bring to a boil. Reduce heat and cook covered until all the liquid is absorbed, about 20 minutes.
- Add tofu, salt, pepper, and rosemary to rice mixture and stir gently to combine. Spoon into a lightly greased 2 quart casserole dish coated with cooking spray.
- Bake covered, at 350°F for 20 minutes or until thoroughly heated.
