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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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|Serving Size: 1 Serving (489g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 92 (21%)|
|Amt Per Serving||% DV|
|Total Fat 10.2g||14 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 0mg||0 %|
|Sodium 1079.6mg||37 %|
|Potassium 552.7mg||15 %|
|Total Carbohydrate 83.9g||25 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 79.7g|
|Protein 7.3g||10 %|
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Calories per serving: 440
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