Walnut-Mushroom Pilaf

Mushrooms add a unique flavor to this dish while walnuts are good for the brain and pack a nutritious crunch.

Ingredients:

• 1-1/2 cups walnuts, chopped
• 16 ounces extra firm tofu, cubed
• 2 small Spanish onions, diced
• 1-1/2 cups mushrooms, diced
• 1-1/5 cups red wine
• 3 tablespoons pine nuts
• 3 tablespoons brown sugar
• 2 cups brown or basmati rice
• 2 tablespoons olive oil

Steps/Methods:

1. Preheat oven to 350F/180C.
2. Over medium-high heat, heat 1 tablespoon of olive oil.
3. Add tofu and fry for 3-5 minutes.
4. Add onions and continue to fry for at least 15 minutes until tofu and onions begin to brown and tofu becomes very firm.
5. Remove from heat and spread on baking sheet with walnuts and pine nuts.
6. Sprinkle 3/4 cup of red wine over mixture and bake in oven for 10-15 minutes.
7. Meanwhile, saut mushrooms in leftover oil for 3-4 minutes.

   Rinse rice. In saucepan boil 4 cups water. Add rice. Bring to a boil and reduce heat to a simmer.

8. When mushrooms are tender and dark, remove from heat and set aside.
9. Add remaining 3/4 cup of red wine to mushrooms and put aside.
10. When the rice and the tofu mixture are ready, mix all ingredients together in a pot with the brown sugar.
11. Add additional red wine if necessary, and season.