Brown Rice With Tofu Dried Mushrooms And Baby Spinach Recipes

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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 13

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

Steps:

  • 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.
  • (Per serving)
  • Calories: 222
  • Fat: 3g
  • Cholesterol: 0mg
  • Carbohydrate: 42g
  • Sodium: 305mg
  • Protein: 8g
  • Fiber: 3g

BROWN RICE WITH TOFU, DRIED MUSHROOMS, AND BABY SPINACH



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

Categories     Sauce     Mushroom     Rice     Steam     Vegetarian     Low Sodium     Tofu     Spinach     Brown Rice     Simmer     Boil

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

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