Brown Rice with Tofu, Dried Mushrooms, and Baby Spinach

 

Brown rice is the foundation of a simple, protein-filled vegetarian dish when it’s paired with tofu. Spinach is “steamed” in the same pan for the ultimate in ease—and nutritional value.

 

Ingredients :

 

• 1½ cups short-grain brown rice
• 2¾ cups water
• ½ ounce dried shiitake mushrooms (broken if large)
• 1 tablespoon finely chopped peeled fresh ginger
• 4 garlic cloves, minced
• 1 dried red chile, crumbled
• Coarse salt
• 7 ounces (½ package) extra-firm tofu, drained and cut into ¾-inch cubes
• 3 ounces baby spinach
• 6 scallions, white and pale green parts only, finely chopped
• ¼ cup loosely packed cilantro leaves, finely chopped
• 2 tablespoons plus 1 teaspoon low-sodium tamari soy sauce
• 1½ tablespoons rice vinegar (unseasoned)
• 1 teaspoon toasted sesame oil

 

Method :

 

1. In a large saucepan, stir together rice, water, mushrooms, ginger, garlic, chile, and salt. Bring mixture to a boil; reduce to a simmer. Cover and cook until rice is tender and has absorbed all liquid; 45 to 50 minutes. Remove from heat.
2. Gently stir in tofu, and let stand, covered, 15 minutes. Stir in spinach. Cover, and let steam 3 minutes. Stir in scallions, cilantro, soy sauce, vinegar, and sesame oil. Serve immediately.

 

per serving: 247 calories; .3 g saturated fat; 2.7 g unsaturated fat; 0 mg cholesterol; 44.5 g carbohydrates; 9 g protein; 283 mg sodium; 3.8 g fiber