Cook 1 cup brown rice in 2 cups water.
Meanwhile sauté; in 1 tbsp Olive Oil and 1/2 cup water
1 large onion, finely chopped 4 pieces garlic, minced
2 chopped carrots 2 stalks diced celery
1 chopped green pepper 1 chopped zucchini
2 cups sliced mushrooms 2 cups finely chopped cauliflower
1 stalk chopped broccoli 1 cup cubed firm tofu OR 1 can Black Beans
When veggies start to soften cover skillet with a lid and simmer on low 10 more min., adding to it
1 tsp. salt 1 tbsp. basil
½ tsp of rosemary, thyme, savoury 3 tbsp. Tamari
1 tsp. pepper 1/2 tsp. cayenne
Mix cooked rice and veggie mixture together, place in oiled 9 x 13 casserole dish, bake at 350 F for 20 min. or use as a filling for cabbage rolls or stuffed peppers.