Spinach-rice Casserole

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 small onion, chopped (1/3 cup)
• 1 clove garlic, minced
• 1 tablespoon cooking oil
• 1 (14 1/2 ounce) can peeled italian-style tomatoes, cut up
• 1 teaspoon dried oregano or 1 teaspoon basil, crushed
• 8 ounces tofu, drained (fresh bean curd)
• 2 cups cooked brown rice
• 1 (10 ounce) package frozen chopped spinach, thawed and well drained
• 1/2 cup shredded swiss cheese (2 ounces)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon sesame seeds, toasted

Recipe

• 1 in a large saucepan cook the onion and garlic in hot oil until onion is tender but not brown.
• 2 add undrained tomatoes, and oregano or basil.
• 3 bring to a boil; reduce heat.
• 4 simmer,uncovered, about 3 minutes.
• 5 meanwhile, place tofu in a food processer bowl or blender container.
• 6 cover and process or blend until smooth.
• 7 add tomatoes to mixture.
• 8 stir in cooked rice, spinach, half of the swiss cheese, the salt and pepper.
• 9 grease a 2 quart rectangular baking dish.
• 10 spoon mixture into casserole.
• 11 bake, uncovered in a 350 degree oven for 30 to 40 minutes.
• 12 sprinkle with remaining cheese and toasted sesame seeds.