Wild Rice Casserole

Source: Mommy Stone

• 8 oz tofu
• 1 sm onion, chopped
• 1 1/2 tsp chicken seasoning
• dash turmeric
• 1 cup wild rice, uncooked
• 1 1/2 cup hot water
• 1 can olives,sliced
• 1 cup cheese, grated
• 14 oz mushrooms
• 2 med tomatoes, peeled and chopped
• 1 tsp salt
• 1/4 tsp garlic salt
• 3/4 cup water

Wash rice well, then cover with the hot water and let stand overnight.

Rinse and dry the tofu. Place in frying pan with small amount of oil and crumble tofu with the back of pancake turner. Add chicken seasoning and turmeric. Drain water from rice. Add scrambled tofu and all ingredients in casserole and mix well. Cover with 1/4 cup water. Cover and bake at 350 degrees for 45 minutes. Uncover and bake an additional 15 min. Serves 6