Orange Flavoured Risotto

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