Brown Rice Or Farro With Kale, Cabbage, Mushrooms And Tahini Dressing

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   Dressing

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   1. In a bowl, combine the tahini, soy sauce, vinegar, sugar, sesame oil, red pepper, and 5 tablespoons water.

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   2. Whisk well until blended. Add a little more water to thin the dressing, if you like.

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   RICE AND VEGETABLES

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   1. In a saucepan, bring the water and a generous pinch of salt to a boil. Add the rice, lower the heat, and cover the pan. Simmer for 40 to 45 minutes or until rice is tender.

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   2. Meanwhile, bring a large skillet filled with 1/2 inch of water to a boil. Add the kale and cook, stirring often, for 5 minutes or until tender. Drain in a colander.

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   3. Wipe out the skillet and set it over medium-high heat. Heat 2 tablespoons of the oil. Add the mushrooms and cook, stirring often for 5 minutes or until most of their liquid evaporates. Add 2 tablespoons more oil and when it is hot, add the cabbage, garlic, red pepper, salt, and black pepper. Cook, stirring often, for 8 to 10 minutes or until the cabbage softens and starts to brown. Taste for seasoning and add the kale, with more salt or red pepper, if you like.

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   4. Divide the rice among 4 shallow bowls. Spoon the vegetables on top and drizzle with tahini dressing. Sprinkle almonds and feta on top, if desired.

* Per serving · 4 servings · Values may vary.