Savory Shitake And Kale Bowl With Brown Rice Recipe

Ingredients

2 cups cooked brown rice

1 tablespoon extra virgin olive oil

1 onion, chopped

2 garlic cloves, minced

2 tablespoons reduced-sodium soy sauce

1 tablespoon sesame seeds

½ teaspoon wasabi paste

½ teaspoon red pepper flakes

1 cup sliced shitake mushrooms

7 ounces firm tofu (about half of a standard 16-ounce package), drained and cubed

4 cups packed chopped kale (about 1 bunch)

Preparation

Cook rice according to package directions. Heat the olive oil in a large skillet or wok. Add the onion and garlic and sauté for 3 minutes. Add the soy sauce, sesame seeds, wasabi paste, red pepper flakes, mushrooms and tofu, and stir well. Sauté them for an additional 5 minutes. Stir in remaining 1/3 cup water and the kale and sauté until the kale is slightly wilted and crisp-tender, about 4 minutes. Spoon ½ cup cooked rice into each of four individual bowls and top with about 1 ½ cups shitake-kale mixture.