- 4
Ingredients
- 1 ½ cups uncooked brown rice
- 4 cups water
- 6-8 cups assorted chopped vegetables (I use carrots, kale, broccoli )
- 1-2 cups sautéed tofu cubes (I use tempeh)
- 1 ½ cups cooked beans of your choice (I use black beans or edamame)
- Sauce of your choice (see hints below)
- Asian-Ginger Sauce
- Servings: makes 1 ½ cups
- ¾ cup water
- ½ cup low sodium soy sauce
- ¼ cup rice vinegar
- 1 tablespoon mirin
- 1 tablespoon agave nectar
- 1 teaspoon crushed garlic
- 1 teaspoon grated fresh ginger
- ½ teaspoon crushed red pepper
- 2 tablespoons cornstarch
- Combine all ingredients in a saucepan and whisk until smooth. Bring to a boil while stirring and cook and stir until thickened. Serve warm over grains and vegetables.
Preparation
Step 1
Place the rice and water into a saucepan and bring to a boil. Reduce heat, cover and simmer for about 45 minutes until tender.
Steam the vegetables just until tender. Remove from heat and place in a bowl.
To serve, place a scoop or two of the rice in a medium bowl (or on a plate). Layer some of the vegetables over the rice, followed by the tofu (and beans, if you wish). Top it all off with a couple tablespoons of sauce of your choice.
Hints: This can be made with any variety of brown rice. Or use instant brown rice or frozen brown rice to save some time. Chop the vegetables into similar sized pieces so they steam in about the same length of time. Try broccoli, carrots, snow peas, snap peas, broccolini, asparagus, and don’t forget the kale. Top this with a couple of tablespoons of sauce, such as an Asian Ginger Sauce (recipe below), Peanut-Hoisin Sauce (recipe below), Thai Peanut Sauce (recipe below), BBQ Sauce, Szechwan Sauce (recipe below), or your favorite oil-free salad dressing. Or turn this into a Korean-style Bibimbap by adding some kimchi on top of the vegetables and tofu and mixing some Korean kochu chang (spicy red pepper paste) into the whole thing.