How to Make Garlic-Ginger Rice W/ Mushrooms and Spinach

This Asian-inspired meal is both healthy and hearty. Requires only one pot and minimal chopping! (Adapted from "Power foods" cookbook.)

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How to Make Garlic-Ginger Rice W/ Mushrooms and Spinach Recipe
7 Steps
Ingredients
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1
Prepare ingredients. Minc garlic. Chop cilantro, slice scallions and finely dice ginger into tiny pieces . Chop tofu into 1/2" cubes. If mushrooms are whole, slice into thin strips.

Prepare ingredients. Minc garlic. Chop cilantro, slice scallions and finely dice ginger into tiny pieces . Chop tofu into 1/2" cubes. If mushrooms are whole, slice into thin strips.

2
Add water, ginger, garlic and red chili flakes to pot. Bring to a boil.

Add water, ginger, garlic and red chili flakes to pot. Bring to a boil.

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3
Once boiling, add rice. Cook as directed for 45-50 minutes.

Once boiling, add rice. Cook as directed for 45-50 minutes.

4
Once rice is cooked and there is only a small amount of moisture left, keep the heat on low and stir in the tofu and mushrooms. Cover and let sit for 10 minutes, stirring occasionally.

Once rice is cooked and there is only a small amount of moisture left, keep the heat on low and stir in the tofu and mushrooms. Cover and let sit for 10 minutes, stirring occasionally.

5
Now stir in the spinach, cilantro and scallions. Continue to cook on low, covered, for five additional minutes.

Now stir in the spinach, cilantro and scallions. Continue to cook on low, covered, for five additional minutes.

6
Once the spinach has wilted, whisk together the rice vinegar, soy sauce and sesame oil in a separate container and then add to the pot. Stir in gently.

Once the spinach has wilted, whisk together the rice vinegar, soy sauce and sesame oil in a separate container and then add to the pot. Stir in gently.

7
Your dish is complete! Add sliced scallions on top for a finishing touch.

Your dish is complete! Add sliced scallions on top for a finishing touch.

Ingredients

Cups Brown rice 
2 Cups Shitaki mushrooms (less if dried)  
2 Cups Fresh baby spinach 
7 Ounces Tofu, extra firm (half the package) 
5 Scallions 
¼ Cups Cilantro 
Cups Water 
Tablespoons Rice vinegar 
2 Tablespoons Soy sauce 
1 Teaspoon Sesame oil 
2 Inches Ginger 
4 Garlic cloves  
¼ Teaspoons Red pepper flakes 
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