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    Home » Recipes » Recipe

    Brown Rice with Tofu, Dried Mushrooms and Baby Spinach

    Dec 6, 2011 · by Katie Koteen · Modified: Aug 25, 2022

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    This Brown Rice with Tofu, Dried Mushrooms and Baby Spinach is a no-fuss, no-mess easy weeknight fix. If you don't have a rice cooker, it works just as well on the stovetop; just follow the cooking instructions for the rice. I always substitute fresh for dried mushrooms, but I'll leave that up to you. And if you're avoiding wheat, make certain you're using a gluten-free soy sauce.

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    Brown Rice with Tofu, Dried Mushrooms and Baby Spinach

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    • Author: Well Vegan
    • Prep Time: 15 mins
    • Cook Time: 60 mins
    • Total Time: 1 hour 15 minutes
    • Yield: 4 servings
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    Ingredients

    • 1 ½ cups short-grain brown rice
    • ½ ounce sliced dried shiitake mushrooms
    • 8 ounces extra-firm tofu, drained and cut into ¾-inch cubes
    • 1 tablespoon finely chopped peeled fresh ginger
    • 4 garlic cloves, minced
    • ¼ teaspoon red pepper flakes
    • ¼ teaspoon coarse salt
    • 3 ounces baby spinach (about 4 ½ cups)
    • ½ cup finely chopped scallions (about 6), white and pale-green parts only
    • ¼ cup loosely packed fresh cilantro, finely chopped
    • 2 tablespoons plus 1 teaspoon low-sodium soy sauce
    • 1 ½ tablespoons rice wine vinegar
    • 1 teaspoon toasted sesame oil


    Instructions

    1. Stir together rice, 3 cups water, the mushrooms, tofu, ginger, garlic, red pepper flakes, 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.
    2. 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.


    Nutrition

    • Serving Size: 4
    • Calories: 350
    • Sugar: 1
    • Sodium: 436
    • Fat: 6
    • Carbohydrates: 62
    • Fiber: 5
    • Protein: 13
    • Cholesterol: 0

     

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