Recipe: Rice with Different Stuff in It

Rice with Different Stuff in It
rec.food.veg.cooking/Chuck Narad (1994)

This is yet another variation of my Rice with Stuff in It recipe; it is a tasty and nutritious 30-minute one-pot casserole.

1 1/2 cups uncooked rice (I use white basmati rice)
3 cups water
1 small onion, diced
2 cups chopped broccoli (florets and stems)
2 slices of dried pineapple, minced
4 oz. Baked Savory tofu* (from the store), cubed
small handful of sunflower seeds
2 tbsp garam masala
1 tsp ground cumin seed
2 tsp ground cardomom
1 tsp turmeric
1/2 tsp nutmeg
1/4 tsp cayenne pepper
1 tbsp miso paste
1 tbsp margarine or butter (for LACTO)
1 cup sliced mushrooms, any variety

* I buy this at a local HFS; it is basically tofu that has been pressed, marinated in soy and spices, then baked. It's also good cold, on a sandwich with mustard, tomato, and sprouts.

Dump it all into a pot. Bring to a boil, stir, cover, and reduce heat to medium-low. Cook for 20 minutes, no peeking! May form a crust on the bottom. Serve with yogurt on the side.

Variants include cashews, walnuts, brown and golden raisins, dried cranberries, carrot, cauliflower, precooked and cubed potato, mung sprouts, or just about anything you might find in the refrigerator. For brown rice, cook 40 minutes.