Brown Rice with Tofu, Dried Mushrooms, and Baby Spinach

• 1 1/2 cups short-grain brown rice
• 2 3/4 cups water
• 1/2 ounce dried shiitake mushrooms (broken if large)
• 1 tablespoon finely chopped peeled fresh ginger
• 4 garlic cloves, minced
• 1 dried red chile, crumbled
• Coarse salt
• 7 ounces (1/2 package) extra-firm tofu, drained and cut into 3/4-inch cubes
• 3 ounces baby spinach
• 6 scallions, white and pale green parts only, finely chopped
• 1/4 cup loosely packed cilantro leaves, finely chopped
• 2 tablespoons plus 1 teaspoon low-sodium tamari soy sauce
• 1 1/2 tablespoons rice vinegar (unseasoned)
• 1 teaspoon toasted sesame oil

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

shortgrain brown rice, water, shiitake mushrooms, fresh ginger, garlic, red chile, salt, baby spinach, scallions, cilantro, soy sauce, rice vinegar, sesame oil

Taken from www.epicurious.com/recipes/food/views/brown-rice-with-tofu-dried-mushrooms-and-baby-spinach-394100 (may not work)