1 C. Long-grain brown rice

1 C. Wild Rice

1/2 C. Pine Nuts

6 C. Water or low–sodium chicken stock

1/2 Onion, chopped

1 Block extra-firm tofu, cubed

2 TBS. Low-sodium soy sauce

1/2 tsp. Each basil, thyme and sea salt

Fresh parsley to garnish.

Instructions: Preheat oven 350°. Wash and rinse rice. Toast pine nuts over medium heat in a frying pan. Nuts should be golden. Prepare casserole dish with cooking spray. Place water and rice in casserole dish. Arrange all other ingredients on top of rice. Don’t mix them in. cover and bake until all the water is absorbed. This will take about 1 to 1 1/2 hours. Garnish with the parsley and serve.