1 md Onion, chopped
2 tb Vegetable oil
1 c Brown rice
4 c Vegetable stock
1 lb Firm tofu, cut into strips
1 sm Can water chestnuts, drained
— rinsed & thinly sliced 1/2 c Raisins
2 ts Tamari
1 ea Orange, juiced & rind grated
1 ds Cinnamon
2 tb Parsley, chopped
Salt & pepper, to taste 4 tb Cashews
Saute the onion in the oil over moderate heat for 2 to 3 minutes, stiring occasionally. Stir in the rice & cook for 1 minute. Pour in the stock, cover & bring to a boil. Reduce heat & simmer for 40 minutes. While the rice is cooking, mix together the tofu strips, water chestnuts, raisins, tamari, orange rind & juice. Add the cinnamon & parsley. Set aside. When the rice has cooked, stir in the tofu mixture & gently heat through. Season with salt & pepper. Serve hot garnished with the nuts. Recipe by Mark Satterly