Brown rice, tofu, and baby spinach
This brown rice is infused with flavor.
Most of the time, brown rice is cooked by itself, and things are added on top. In this recipe, 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? Then add some tofu chunks, spinach, and a dressing. This is a great grain and veggie dinner that works well for breakfast, too.
Servings: 6
Ingredients
- 1 1/2 cups short grain brown rice
- 2 3/4 cup water
- 1 inch ginger, grated
- 1/2 ounce dried Shiitake mushrooms, broken into pieces
- 4 cloves garlic, coarsely minced
- 1/2 to 1 teaspoon crushed red chilies depending on your general heat tolerance.
- 7 ounces firm tofu, drained and cut into 3/4 inch cubes
- 4 ounces baby spinach leaves
- 8 scallions, white and green parts chopped
- 1/2 cup loosely packed cilantro, chopped
- 2 tablespoons plus 1 teaspoon low sodium tamari
- 1 1/2 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- Salt and freshly ground pepper to taste
Directions
- In a medium saucepan, add the water, rice, ginger, garlic, chilies, and salt.
- Bring to a boil then simmer covered for about 45 minutes until the rice is done. Remove from the heat.
- Stir in the tofu and let rest covered for 15 minutes.
- Stir in spinach and let steam covered for about 3 minutes. Stir in scallions, cilantro, tamari, rice vinegar, and sesame oil.
- Season to taste and serve immediately.
Nutrition information (per serving)
- Calories: 260
- Total fat: 5 g
- Saturated fat: 0 g
- Cholesterol: 0 mg
- Sodium: 440 mg
- Total carbohydrate: 46 g
- Dietary fiber: 5 g
- Total sugars: 1 g
- Protein: 11 g