Recipe information
Yield
serves 6
Ingredients
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
Preparation
Step 1
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.
Step 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.
FIT TO EAT RECIPE
Step 3
(Per serving)
Step 4
Calories: 222
Step 5
Fat: 3g
Step 6
Cholesterol: 0mg
Step 7
Carbohydrate: 42g
Step 8
Sodium: 305mg
Step 9
Protein: 8g
Step 10
Fiber: 3g
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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