Spinach, Tofu, and Brown Rice Bowl
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Whole Living, January/February January/February 2013
- Yield Serves 1
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Ingredients
- 1/2 cup cooked short-grain brown rice
- 2 tsp freshly grated ginger
- 1 minced clove garlic
- 3 cups water
- Coarse salt
- 1/2 cup thinly sliced Baked Tofu
- 1/2 cup baby spinach
- 1 thinly sliced scallion
- 1 Tbsp toasted sesame seeds
Directions
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In a small saucepan, bring rice, ginger, garlic, and water to a boil. Cook, stirring occasionally, until thickened, about 25 minutes. Season with salt.
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Top with tofu, spinach, scallion, and sesame seeds.
This one was a bit off for me. I needed a kick of flavor somewhere? I like mountainmontana's ideas.
I didn't care for this at all. It's in my bottom two, along with the broccoli soup. I think it would be better without the water. Maybe sauté the ginger and garlic with the spinach for a minute or two and then put on top of non-soupy rice. Another idea would be to make the broth that went with the awesome salmon dish from week two and pour it over this :).