Sesame, Wild Rice Casserole

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Crispy on top and bottom, this casserole is packed with lots of veggies, wild rice, brown rice, tofu, edamames and sesame seeds.

Ease: super quick Type: entree Prep Time: 15 minutes Total Time: 1 1/4 hours Yield: 6 -8 servings

Cook's notes

Un-hulled, brown sesame seeds have more iron and calcium than hulled (decorticated) sesame seeds. Nutrition Data

Ingredients

1 c wild rice
1 c short grain brown rice
5 c water

1 rounded cup frozen, shelled edamames
1 rounded cup frozen sweet corn
1 rounded cup frozen sweet peas

6 garlic cloves
1 onion
5 celery stalks
2 medium carrots (4 oz)
16 oz firm tofu

2/3 c sesame seeds
2 T soy sauce or tamari

Steps

• Preheat oven to 375° F, no convection. Oil a large roasting pan, 2 - 9" x 13" baking pans or 2 jelly roll pans. Nonstick, no need to oil.
• Bring rice and wild rice and water to a boil in a large, covered pot. Turn heat down to slow boil and cook, covered for about 25 minutes until only abut 1/2 inch of water is remaining. Turn off heat and let stand until the remainder of water is absorbed.
• Thaw frozen vegetables. Place in large mixing bowl.
• Mince garlic, onion and celery and carrots in a food processor. Add to mixing bowl.
• Whirl tofu in food processor until creamy smooth. Add to mixing bowl.
• Add rice to mixing bowl along with the remainder of ingredients. Stir until well mixed.
• Spread evenly into roasting pan and bake for 50 minutes - 1 hour until bottom is crispy and top is beginning to brown. Broil for another 15 minutes until the top is well browned. (Leave the roasting pan on a center rack.) Remove from the oven and let stand for a few minutes to set.
• Serve with soy sauce or tamari to taste.

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