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