Description
A nutty wild rice casserole, perfect for the holidays (or any day)
Ingredients
Scale
1 cup wild rice blend (I like Lundberg Wild Blend)
15 oz package extra firm tofu (pressed for at least 30 minutes to remove liquid)
1 Tbsp soy sauce
1-2 tsp nutritional yeast
2/3 cup chopped onion
2 garlic cloves pressed
1 1/2 cups chopped mushroom
1/2 cup chopped carrots
1 cup chopped celery
1/2 cup vegetable broth
1 tsp sage
1/2 tsp thyme
1/2 tsp rosemary
1/4 tsp salt
2/3 cup chopped walnuts
Instructions
- Cook wild rice according to package instructions. Set aside.
- Press the tofu for at least 30 minutes. Chop the tofu into small cubes. Add 1 Tbsp oil to a medium pan on medium heat. Let the oil heat then add the tofu, and sauté until lightly brown. Add the soy sauce and nutritional yeast.
- Add 1 Tbsp oil to a medium pot on medium heat. Add the onion and garlic and and, sauté for 2-3 minutes until onions are translucent. Add the mushrooms, celery and carrots and sauté for 5 minutes until the mushrooms are slightly brown. Add the sage, thyme, rosemary, and salt. Add the vegetable broth. Let it simmer uncovered on medium/low heat for 5-10 minutes. The broth should be absorbed and the vegetables semi-tender.
- Lightly toast chopped walnuts in a small pan over medium heat.
- Add the rice and sautéed tofu to the sautéed vegetables. Mix. Add in the toasted walnuts.
- Enjoy!
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Cuisine: Holidays