---------- Recipe via Meal-Master (tm) v8.02
       Title: Brown Rice Casserole
  Categories: Vegetables, Main dish, Casseroles
       Yield: 6 servings
 	    4 c  Cooked brown rice		     1 ts Nutritional yeast
            Half block of tofu                  1 ts Ground cumin seeds
       1 lg Onion                               1 ts Salt
       2 md Carrots                             1 c  Mushroom broth; -=OR=-
       2    Celery stalks                            - Vegetable stock, or water
       1    Green pepper                        6 oz Grated cheese
       2 md Zucchini                                 -(Jack, muenster, Cheddar
            -=OR=- other summer squash               - or Gouda)
       6 oz Mushrooms, wiped clean                   Pepper
       1 tb Olive oil                                Fresh herbs, for garnish
       1 tb Butter                                   -(Parsley or Cilantro,
       3    Garlic cloves;                           -Thyme, Marjoram)
            - finely chopped               
   COOK RICE. SET THE TOFU on a slanted board or pan to drain, and prepare the
   vegetables. Chop the onion, carrots, celery, pepper, and zucchini into
   pieces about 1/2-inch square. Quarter mushrooms if they are small, and cut
   them into sixths or eighths if they are large. Cut the tofu into 1/2-inch
   cubes. Heat the olive oil and the butter and fry the onion over medium heat
   until it is lightly browned, about 5 minutes. Add the garlic, nutritional
   yeast, if using, cumin and salt. Stir until blended and cook for 1 minute.
   Add the carrots, celery, green pepper and 1/2 cup of the liquid, cover pan,
   and braise the vegetables until they begin to soften, about 5 minutes. Add
   the zucchini and mushrooms and cook 7 to 10 minutes. The vegetables should
   be nearly, but not completely, cooked. If the pan gets dry while they cook,
   add a little more liquid. Preheat oven to 350F. Combine the vegetables with
   rice and cheese. Season with salt and plenty of freshly ground black
   pepper. Gently mix in the tofu, and put mixture into lightly oiled
   casserole. Add a little more liquid to moisten. Cover with foil and bake
   1/2 hour. Remove foil and bake 15 minutes. Garnish with fresh herbs.