Baked Brown Rice With Balsamic Roasted Vegetable And Tofu Recipe

Ingredients

Rice:

*1 ½ Cups Long Grain Brown Rice

*2 ½ Cups water

*1 Tablespoon unsalted Butter

*½ Teaspoon of salt

Non Stick Spray

-Tofu and Vegetable Mixture:

*½ Cup sliced Red Onion

*1 large Carrot cut into 1 ½ inch matchsticks

*½ Cup of chopped button or Baby Bella mushrooms

*1 Cob of Fresh corn scraped from the cob

*½ cup Red Pepper cut into 1 ½ inch matchsticks

*12-14 Cherry tomatoes cut in half or 5-6 Plum tomatoes cut into 1/4’s

*1 Package of Extra Firm Tofu, cubed

*2 Tablespoons of Olive Oil

*¼ Cup of Balsamic Vinegar

*2 Teaspoons of Herbes de Provence

*1 tsp Kosher Salt and 1 tsp Pepper

*Fresh Basil or Parsley, chopped for garnish

*Parmesan Cheese

*1/2 cup Chopped walnuts

Preparation

Start by making the rice: Preheat oven to 375’ Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour. Meanwhile mix all of the remaining ingredients, except Fresh herbs and Parmesan, in a large bowl, you may have to do it in two batches, and pour on to 2 baking sheets, spread out well so as not to overlap too much. Bake at 375’ for 30 to 45 minutes, tossing the mixture once or twice during cooking time. Combine the Rice and Vegetable mixture together, Garnish with fresh herbs, parmesan and walnuts.Serve hot or at room temperature.