Savory Shitake And Kale Bowl With Brown Rice

• 2 cups cooked brown rice
• 1 tablespoon extra virgin olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon sesame seeds
• 1/2 teaspoon wasabi paste
• 1/2 teaspoon red pepper flakes
• 1 cup sliced shitake mushrooms
• 7 ounces firm tofu (about half of a standard 16-ounce package), drained and cubed
• 4 cups packed chopped kale (about 1 bunch)

1. Cook rice according to package directions. Heat the olive oil in a large skillet or wok. Add the onion and garlic and saute for 3 minutes. Add the soy sauce, sesame seeds, wasabi paste, red pepper flakes, mushrooms and tofu, and stir well. Saute them for an additional 5 minutes. Stir in remaining 1/3 cup water and the kale and saute until the kale is slightly wilted and crisp-tender, about 4 minutes. Spoon 1/2 cup cooked rice into each of four individual bowls and top with about 1 1/2 cups shitake-kale mixture.

brown rice, extra virgin olive oil, onion, garlic, soy sauce, sesame seeds, wasabi paste, red pepper, shitake mushrooms, kale

Taken from www.epicurious.com/recipes/member/views/savory-shitake-and-kale-bowl-with-brown-rice-51222341 (may not work)