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Ingredients

Serves 6

• 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

Description

Brown Rice Becomes A Protein-filled Vegetarian Dish When Steamed With Tofu And Spinach.

Martha Stewart