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