BROWN RICE WITH TOFU, DRIED MUSHROOMS, AND BABY SPINACH

Brown Rice with Tofu, Dried Mushrooms, and Baby Spinach image

Yield serves 6

Number Of Ingredients 14

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

Steps:

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.
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
(Per Serving)
Calories: 247
Saturated Fat: .3g
Unsaturated Fat: 2.7g
Cholesterol: 0mg
Carbohydrates: 44.5g
Protein: 9g
Sodium: 283mg
Fiber: 3.8g