Ingredients

serves 6

　　1 1/2 cups short-grain brown rice

　　1/2 ounce sliced dried shiitake mushrooms

　　8 ounces extra-firm tofu, drained and cut into 3/4-inch cubes

　　1 tablespoon finely chopped peeled fresh ginger

　　4 garlic cloves, minced

　　1 dried red chile, crumbled

　　1/4 teaspoon coarse salt

　　3 ounces baby spinach (about 4 1/2 cups)

　　1/2 cup finely chopped scallions (about 6), white and pale-green parts only

　　1/4 cup loosely packed fresh cilantro, finely chopped

　　2 tablespoons plus 1 teaspoon low-sodium soy sauce

　　1 1/2 tablespoons rice-wine vinegar

　　1 teaspoon toasted sesame oil

　　

Step 1

Stir together rice, 3 cups water, the mushrooms, tofu, ginger, garlic, chile, and salt in the bowl of a rice cooker. Cover with lid, and cook until machine switches to the warm setting (about 45 minutes). Let rice stand 15 minutes to finish steaming.

　　

Step 2

Stir in spinach. Cover, and let steam 1 minute with machine still on warm. Stir in scallions, cilantro, soy sauce, vinegar, and sesame oil. Serve immediately.

　　

FIT TO EAT RECIPE

Step 3

(Per serving)

　　

Step 4

Calories: 222

　　

Step 5

Fat: 3g

　　

Step 6

Cholesterol: 0mg

　　

Step 7

Carbohydrate: 42g

　　

Step 8

Sodium: 305mg

　　

Step 9

Protein: 8g

　　

Step 10

Fiber: 3g

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.