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

serves 6

　　1 1/2 cups short-grain brown rice

　　2 3/4 cups water

　　1/2 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 (1/2 package) extra-firm tofu, drained and cut into 3/4-inch cubes

　　3 ounces baby spinach

　　6 scallions, white and pale green parts only, finely chopped

　　1/4 cup loosely packed cilantro leaves, finely chopped

　　2 tablespoons plus 1 teaspoon low-sodium tamari soy sauce

　　1 1/2 tablespoons rice vinegar (unseasoned)

　　1 teaspoon toasted sesame oil

　　

Step 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.

　　

Step 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.

　　

Nutrition Information

Step 3

(Per Serving)

　　

Step 4

Calories: 247

　　

Step 5

Saturated Fat: .3g

　　

Step 6

Unsaturated Fat: 2.7g

　　

Step 7

Cholesterol: 0mg

　　

Step 8

Carbohydrates: 44.5g

　　

Step 9

Protein: 9g

　　

Step 10

Sodium: 283mg

　　

Step 11

Fiber: 3.8g

　　Power Foods