Brown Rice with Tofu, Dried Mushrooms, and Baby Spinach
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| Photo by Jamie Winkelman |
Brown Rice with Tofu, Dried Mushrooms, and Baby Spinach | |
This dish has it all... it’s easy, hearty, and healthy. And you can make the whole thing in one pot! I maximize the use of my rice-cooker to steam first the rice and then the vegetables and end up with a delicious one-pot meal.
The Asian flavors meld together wonderfully in this recipe, adapted from Martha Stewart’s Living (January 2006). Even so, serve it up immediately... it’s not nearly as good reheated.
Ingredients
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 soy sauce
1 1/2 tablespoons unseasoned rice vinegar
1 teaspoon toasted sesame oil
Instructions
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.
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.