Most of the time, brown rice is cooked by itself and things are added on top. I love this recipe modified from "Power Foods" (all tried out of this cookbook — maybe 25 of them — have been great) because good flavors are cooked into the rice from the beginning.
What's not to like about having the flavors of ginger, garlic, and crushed chilies infused into the rice? And then you add some tofu chunks (yes, I actually cook with tofu occasionally these days. It takes on the flavors of other ingredients. It is not one of those meat substitute things — it is just tofu) spinach and a dressing. This is a great grain and veggie dinner which works well for breakfast too.
Servings: 6 (no kidding - this is hardy)