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

Name: Brown Rice with Tofu, Dried Mushrooms, and Baby Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
In a large saucepan, stir together rice, water, mushrooms, ginger, garlic, chile, and salt.
2
Bring mixture to a boil; reduce to a simmer.
3
Cover and cook until rice is tender and has absorbed all liquid; 45 to 50 minutes.
4
Remove from heat.
5
Gently stir in tofu, and let stand, covered, 15 minutes.
6
Stir in spinach.
7
Cover, and let steam 3 minutes.
8
Stir in scallions, cilantro, soy sauce, vinegar, and sesame oil.
9
Serve immediately.
10
(Per Serving)
11
Calories: 247
12
Saturated Fat: .3g
13
Unsaturated Fat: 2.7g
14
Cholesterol: 0mg
15
Carbohydrates: 44.5g
16
Protein: 9g
17
Sodium: 283mg
18
Fiber: 3.8g

427

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Brown Rice with Tofu, Dried Mushrooms, and Baby Spinach falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Brown Rice with Tofu, Dried Mushrooms, and Baby Spinach

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