Brown Rice with Tofu, Dried Mushrooms and Baby Spinach

Okay, so tofu is probably not the sexiest food to write about when kicking off a food blog. Still though, this recipe won such rave reviews from the husband that I thought it was worth sharing. The recipe is from "Power Foods," which is written by the editors of Whole Living magazine and is seriously one of the best cookbooks I've ever encountered. Ever.

This particular recipe was super simple, despite the somewhat daunting list of ingredients. I especially liked that it involved a lot of inactive cooking time--meaning that I didn't have to stand in front of the stove the whole time. Here are the ingredients:

• 1 1/2 cups short-grain brown rice
• I used organic brown basmati rice
• 2 3/4 cups water
• 1/2 oz dried shiitake mushrooms (broken if large)
• I used twice as many fresh shiitake mushrooms to help mimic the concentrated flavor
• 1 tbsp finely chopped peeled fresh ginger
• 4 garlic cloves, minced
• 1 dried red chile, crumbled
• I subbed 1/2 tbsp crushed red pepper flakes
• Coarse salt
• 7 oz (1/2 package) extra firm tofu, drained and cut into 3/4 inch cubes
• 3 oz baby spinach
• 6 scallions, white and pale green parts only, finely chopped
• 1/4 cup loosely packed cilantro leaves, finely chopped
• 2 tbsp plus 1 tsp low-sodium tamari soy sauce
• 1 1/2 tbsp unseasoned rice vinegar
• 1 tsp toasted sesame oil

Directions:

1. 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; 45-50 minutes/ Remove from heat.
2. 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.

Cooking the rice with the mushrooms, ginger, etc. imparts so much flavor and makes a tasty and aromatic broth. The husband came home to a house that smelled just like a Japanese noodle shop, which brought back some fun memories for me. The next time I try this recipe, I think I'll go easier on the red pepper, or maybe leave it out entirely. The ginger creates enough spice on its own that any additional heat is almost overkill.

This recipe contains three main power foods: brown rice, spinach, and mushrooms. The chile, cilantro, garlic, and green onions have significant health benefits as well. All together, this meal can boost your immune system, aid with blood clotting and bone health, and lower your cholesterol, blood pressure, and blood sugar. Talk about a one-pot wonder!