Brown Rice With Tofu Dried Mushrooms And Baby Spinach Recipes

BROWN RICE WITH TOFU, DRIED MUSHROOMS, AND BABY SPINACH

Steps:

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

BROWN RICE WITH TOFU, DRIED MUSHROOMS, AND BABY SPINACH

Steps:

• 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.
• 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.
• (Per serving)
• Calories: 222
• Fat: 3g
• Cholesterol: 0mg
• Carbohydrate: 42g
• Sodium: 305mg
• Protein: 8g
• Fiber: 3g

ROASTED TOFU WITH MUSHROOMS, SOY & GINGER ON BABY SPINACH

Steps:

• Preheat the oven to 375°F.
• In a bowl whisk together the soy sauce, vinegar, oil, honey, ginger, and garlic. Place the mushrooms in a bowl and add enough of the marinade to evenly coat them. Toss to combine.
• Arrange the tofu in a single layer in a small baking dish. Pour the remaining marinade over the tofu.
• Transfer the tofu to the oven and roast for 20 minutes. Spread the mushrooms out on one or two baking sheets and transfer to the oven. Continue roasting the tofu and the mushrooms until the tofu is nearly dry and well browned and the mushrooms are tender and golden, about 10 to 15 minutes.
• Arrange the spinach on serving plates. Drizzle with some of the remaining marinade from the tofu pan. Divide the tofu slices among the plates and top with some of the mushrooms. Serve.

SPINACH, TOFU, AND BROWN RICE BOWL

Steps:

• In a small saucepan, bring rice, ginger, garlic, and water to a boil. Cook, stirring occasionally, until thickened, about 25 minutes. Season with salt.
• Top with tofu, spinach, scallion, and sesame seeds.

MASTER RECIPE: BROWN RICE

Steps:

• The Right Ratio: Trust us: Though it's printed on the package, the standard 2-to-1 ratio makes mushy rice. For long-grain brown rice, use 1 1/4 cups water to 1 cup rice. For short-grain, use 1 1/2 cups water.
• Quick Cooking Time: Bring rice, water, and salt (1/4 teaspoon per cup of rice) to a boil. Cover, and reduce to a slow, steady simmer. Many recipes call for 50 minutes, but we think 30 minutes is plenty. A wide, shallow pot with a tight-fitting lid ensures evenly cooked grains.
• Steam and Fluff: Let the cooked rice sit for 10 minutes, covered, to absorb maximum moisture; then remove the lid, and fluff the grains with a fork.