| | Directions | | In a large sauce pan, sauté celery, onion in butter and olive oil until tender or golden. Add rice, cook and stir about 5 minutes. Add broth and mushrooms, cranberries and spices. Salt and pepper to taste. Bring to a boil. Reduce heat and cover, simmering for about 20 minutes, until liquid is absorbed or rice is tender. Meanwhile, in a skillet, sauté cubed (1/2 inch cubes), tofu in remaining vegetable oil, until golden. Remove with slotted spoon, and drain on paper towels. When rice is cooked, gently add in tofu cubes to rice mixture, and top with parsley and pine nuts. Serves 6-8. |
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| Ingredients | | - |  | 3/4 cup celery, chopped |
| - | | 1/2 cup onion, chopped |
| - | | 2 tablespoons butter |
| - | | 1 tablespoon olive oil |
| - | | 2 tablespoons vegetable oil |
| - | | 1 cup uncooked long grain rice |
| - | | 2 1/2 cups vegetable broth |
| - | | 1/2 cup dried cranberries |
| - | | 1/2 teaspoon granulated or powdered garlic |
| - | | 1/2 cup fresh mushrooms, chopped |
| - | | 1/2 teaspoon curry powder |
| - | | salt and pepper to taste |
| - | | 1 block firm tofu, drained and pressed under plate onto a towel to remove any liquid, can be done overnight |
| - | | 2 tablespoons fresh parsley, chopped |
| - | | 3 tablespoons pine nuts, toasted |
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