Best 9 Brown Rice With Tofu Dried Mushrooms And Baby Spinach Recipes

Embark on a culinary journey with our delectable Brown Rice with Tofu, Dried Mushrooms, and Baby Spinach. This wholesome dish, adorned with vibrant baby spinach, tender tofu, and an assortment of dried mushrooms, promises a symphony of flavors and textures. Dive into the umami-rich depths of the dried mushrooms, perfectly complemented by the delicate taste of tofu and the earthy notes of brown rice. This healthy and satisfying meal is not just a feast for the taste buds but also a nourishing treat for the body. Indulge in the goodness of plant-based proteins, fiber, and essential vitamins and minerals. Elevate your culinary skills with our easy-to-follow recipe, guiding you through each step to create this delightful dish. Discover the secret to cooking perfectly fluffy brown rice, mastering the art of rehydrating dried mushrooms, and achieving the ideal balance of flavors in our savory sauce.

Along with the main recipe, we have included a collection of additional variations to tantalize your taste buds. Explore the vibrant flavors of our Brown Rice with Vegetables, bursting with a medley of colorful bell peppers, broccoli, and carrots. Experience the comforting warmth of our Brown Rice with Lentils and Sweet Potatoes, a hearty and protein-packed delight. And for those seeking a vegan twist, our Brown Rice with Black Beans and Corn Salsa offers a zesty and flavorful fiesta. Each recipe is carefully crafted to provide a unique culinary experience, ensuring that you have a dish for every occasion and preference. Whether you're a seasoned cook or just starting your culinary adventure, our Brown Rice recipes will guide you towards creating satisfying and delectable meals that nourish both your body and soul.

Check out the recipes below so you can choose the best recipe for yourself!

SPINACH, TOFU, AND BROWN RICE BOWL

Spinach, Tofu, and Brown Rice Bowl image

The gingery-garlicky flavor of the brown rice makes a home for the Baked Tofu and spinach.

Provided by Martha Stewart

Categories Rice Recipes

Number Of Ingredients 9

Ingredients

1/2 cup cooked short-grain brown rice
2 teaspoons 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 tablespoon toasted sesame seeds

Steps:

In a small saucepan, bring rice, ginger, garlic, and water to a boil. Cook, stirring occasionally, until thickened, about 25 minutes. Season with salt.
Top with tofu, spinach, scallion, and sesame seeds.

Nutrition Facts : Calories 262 g, Fat 12 g, Fiber 6 g, Protein 12 g, SaturatedFat 1 g, Sodium 473 g

BROWN RICE WITH TOFU, DRIED MUSHROOMS, AND BABY SPINACH

Brown Rice with Tofu, Dried Mushrooms, and Baby Spinach image

Brown rice becomes a protein-filled vegetarian dish when steamed with tofu and spinach.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes

Number Of Ingredients 13

Ingredients

1 1/2 cups short-grain brown rice
1/2 ounce sliced dried shiitake mushrooms
8 ounces extra-firm tofu, drained and cut into 3/4-inch cubes
1 tablespoon finely chopped peeled fresh ginger
4 garlic cloves, minced
1 dried red chile, crumbled
1/4 teaspoon coarse salt
3 ounces baby spinach (about 4 1/2 cups)
1/2 cup finely chopped scallions (about 6), white and pale-green parts only
1/4 cup loosely packed fresh cilantro, finely chopped
2 tablespoons plus 1 teaspoon low-sodium soy sauce
1 1/2 tablespoons rice wine vinegar
1 teaspoon toasted sesame oil

Steps:

Stir together rice, 3 cups water, the mushrooms, tofu, ginger, garlic, chile, and salt in the bowl of a rice cooker. Cover with lid, and cook until machine switches to the warm setting (about 45 minutes). Let rice stand 15 minutes to finish steaming.
Stir in spinach. Cover, and let steam 1 minute with machine still on warm. Stir in scallions, cilantro, soy sauce, vinegar, and sesame oil. Serve immediately.

Nutrition Facts : Calories 222 g, Fat 3 g, Fiber 3 g, Protein 8 g, Sodium 305 g

BROWN RICE STIR-FRY WITH FLAVORED TOFU AND VEGETABLES

Brown Rice Stir-Fry with Flavored Tofu and Vegetables image

Brown rice gives this vegetarian tofu and broccoli stir-fry a nutty flavor and hearty texture and offers up more fiber than white rice.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes

Time 35m

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
3 cloves garlic, minced
1 piece (3 inches) fresh ginger, peeled and finely chopped
1 medium red bell pepper, cut into 1-inch chunks
1 medium yellow bell pepper, cut into 1-inch chunks
3 cups cooked brown rice
3 tablespoons reduced-sodium soy sauce
1 teaspoon toasted sesame oil
Coarse salt and pepper, to taste
3 scallions, halved lengthwise and thinly sliced
8 ounces baked, flavored tofu, cut into 1-inch cubes

Steps:

In a large skillet or wok, heat the olive oil over medium-high heat. Add garlic and ginger; stir-fry until fragrant, about 30 seconds.
Add tofu; stir-fry until golden brown, about 2 minutes. Add red and yellow peppers; cook, stirring, until peppers are crisp-tender, about 3 minutes.
Add rice and soy sauce; cook, stirring occasionally, until rice is heated through, about 3 minutes. Stir in sesame oil. Season with salt and pepper; garnish with scallions. Serve hot.

ROASTED TOFU WITH SHIITAKE, SOY, AND GINGER OVER BABY SPINACH

Roasted Tofu with Shiitake, Soy, and Ginger Over Baby Spinach image

Provided by Melissa Clark

Categories Garlic Leafy Green Mushroom Soy Vegetable Roast Vegetarian Quick & Easy

Yield Makes 2 to 4 servings

Number Of Ingredients 9

Ingredients

6 tablespoons soy sauce
6 tablespoons rice wine vinegar
3 tablespoons extra virgin olive oil
2 1/2 tablespoons honey
2 1/2 tablespoons minced gingerroot
2 cloves garlic, minced
3/4 pound shiitake mushrooms, wiped clean and stems removed (you can substitute sliced button mushrooms)
1 pound firm tofu, rinsed, patted dry, and sliced 1/2 inch thick
1 quart baby spinach leaves

Steps:

1. Preheat the oven to 375°F.
2. In a bowl whisk together the soy sauce, vinegar, oil, honey, ginger, and garlic. Place the mushrooms in a bowl and add enough of the marinade to evenly coat them. Toss to combine.
3. Arrange the tofu in a single layer in a small baking dish. Pour the remaining marinade over the tofu.
4. Transfer the tofu to the oven and roast for 20 minutes. Spread the mushrooms out on one or two baking sheets and transfer to the oven. Continue roasting the tofu and the mushrooms until the tofu is nearly dry and well browned and the mushrooms are tender and golden, about 10 to 15 minutes.
5. Arrange the spinach on serving plates. Drizzle with some of the remaining marinade from the tofu pan. Divide the tofu slices among the plates and top with some of the mushrooms. Serve.

ROASTED TOFU WITH MUSHROOMS, SOY & GINGER ON BABY SPINACH

Roasted Tofu With Mushrooms, Soy & Ginger on Baby Spinach image

A healthy, vegetarian Bon Appetit recipe, originally from the book "The Skinny: How to Fit into Your Little Black Dress Forever" by Melissa Clark and Robin Aronson. The combination of mushrooms and soy sauce lends the tofu a hearty flavour.

Provided by blucoat

Categories One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

6 tablespoons soy sauce
6 tablespoons rice wine vinegar
2 -3 tablespoons extra virgin olive oil
1 1/2 tablespoons honey or 2 1/2 tablespoons honey
2 1/2 tablespoons ginger, minced
2 garlic cloves, minced
3/4 lb shiitake mushrooms or 3/4 lb button mushroom, wiped clean and stems removed
1 lb firm tofu, rinsed, patted dry, and sliced 1/2 inch thick
1 quart baby spinach leaves

Steps:

Preheat the oven to 375°F.
In a bowl whisk together the soy sauce, vinegar, oil, honey, ginger, and garlic. Place the mushrooms in a bowl and add enough of the marinade to evenly coat them. Toss to combine.
Arrange the tofu in a single layer in a small baking dish. Pour the remaining marinade over the tofu.
Transfer the tofu to the oven and roast for 20 minutes. Spread the mushrooms out on one or two baking sheets and transfer to the oven. Continue roasting the tofu and the mushrooms until the tofu is nearly dry and well browned and the mushrooms are tender and golden, about 10 to 15 minutes.
Arrange the spinach on serving plates. Drizzle with some of the remaining marinade from the tofu pan. Divide the tofu slices among the plates and top with some of the mushrooms. Serve.

Nutrition Facts : Calories 229.2, Fat 12.2, SaturatedFat 2, Sodium 1558.3, Carbohydrate 19.8, Fiber 4.6, Sugar 9.9, Protein 15.4

BROWN RICE WITH TOFU, DRIED MUSHROOMS, AND BABY SPINACH

Brown Rice with Tofu, Dried Mushrooms, and Baby Spinach image

Categories Sauce Mushroom Rice Steam Vegetarian Low Sodium Tofu Spinach Brown Rice Simmer Boil

Yield serves 6

Number Of Ingredients 14

Ingredients

1 1/2 cups short-grain brown rice
2 3/4 cups water
1/2 ounce dried shiitake mushrooms (broken if large)
1 tablespoon finely chopped peeled fresh ginger
4 garlic cloves, minced
1 dried red chile, crumbled
Coarse salt
7 ounces (1/2 package) extra-firm tofu, drained and cut into 3/4-inch cubes
3 ounces baby spinach
6 scallions, white and pale green parts only, finely chopped
1/4 cup loosely packed cilantro leaves, finely chopped
2 tablespoons plus 1 teaspoon low-sodium tamari soy sauce
1 1/2 tablespoons rice vinegar (unseasoned)
1 teaspoon toasted sesame oil

Steps:

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 to 50 minutes. Remove from heat.
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.
Nutrition Information
(Per Serving)
Calories: 247
Saturated Fat: .3g
Unsaturated Fat: 2.7g
Cholesterol: 0mg
Carbohydrates: 44.5g
Protein: 9g
Sodium: 283mg
Fiber: 3.8g

BROWN RICE WITH TOFU, DRIED MUSHROOMS, AND BABY SPINACH

Brown Rice with Tofu, Dried Mushrooms, and Baby Spinach image

Yield serves 6

Number Of Ingredients 13

Ingredients

1 1/2 cups short-grain brown rice
1/2 ounce sliced dried shiitake mushrooms
8 ounces extra-firm tofu, drained and cut into 3/4-inch cubes
1 tablespoon finely chopped peeled fresh ginger
4 garlic cloves, minced
1 dried red chile, crumbled
1/4 teaspoon coarse salt
3 ounces baby spinach (about 4 1/2 cups)
1/2 cup finely chopped scallions (about 6), white and pale-green parts only
1/4 cup loosely packed fresh cilantro, finely chopped
2 tablespoons plus 1 teaspoon low-sodium soy sauce
1 1/2 tablespoons rice-wine vinegar
1 teaspoon toasted sesame oil

Steps:

Stir together rice, 3 cups water, the mushrooms, tofu, ginger, garlic, chile, and salt in the bowl of a rice cooker. Cover with lid, and cook until machine switches to the warm setting (about 45 minutes). Let rice stand 15 minutes to finish steaming.
Stir in spinach. Cover, and let steam 1 minute with machine still on warm. Stir in scallions, cilantro, soy sauce, vinegar, and sesame oil. Serve immediately.
(Per serving)
Calories: 222
Fat: 3g
Cholesterol: 0mg
Carbohydrate: 42g
Sodium: 305mg
Protein: 8g
Fiber: 3g

BROWN RICE STIR-FRY WITH FLAVORED TOFU AND VEGETABLES

Brown Rice Stir-Fry With Flavored Tofu and Vegetables image

I found this in Martha Stewart's "Body + Soul" magazine. I was looking for something else, when I saw this - she highlights 5 meals that are healthy and good for you - this was Friday's meal. Haven't tried this as yet but the combination of ingredients sounded so good that I posted it here for safekeeping and also as a request.

Provided by Manami

Categories Soy/Tofu

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
3 garlic cloves, minced
1 piece fresh ginger, peeled and finely chopped
1 medium red bell pepper, cut into 1-inch chunks
1 medium yellow bell pepper, cut into 1-inch chunks
3 cups cooked brown rice
3 tablespoons reduced sodium soy sauce
1 teaspoon toasted sesame oil
coarse salt, to taste
fresh ground black pepper, to taste
1 pinch red pepper flakes (optional)
3 scallions, halved lengthwise and thinly sliced
8 ounces flavored baked tofu (cut into 1-inch cubes)
toasted sesame seeds (optional)

Steps:

In a large skillet or wok, heat the olive oil over medium-high heat.
Add garlic, ginger, & red pepper flakes (if using); stir-fry until fragrant, about 30 seconds.
Add tofu; stir-fry until golden brown, about 2 minutes.
Add red and yellow peppers; cook, stirring, until peppers are crisp-tender, about 3 minutes.
Add rice and soy sauce; cook, stirring occasionally, until rice is heated through, about 3 minutes.
Stir in sesame oil & sesame seeds, if using.
Season with salt and pepper; garnish with scallions.
Serve hot.

SPINACH AND BROWN RICE CASSEROLE

Spinach and Brown Rice Casserole image

Provided by Jane E. Brody

Categories casseroles, side dish

Time 40m

Yield 8 servings; an 8-ounce serving has about 210 calories

Number Of Ingredients 13

Ingredients

1 tablespoon oil
1 large onion, chopped
2 cups mushrooms, sliced
1 clove garlic
1 egg
1 tablespoon whole-wheat flour
2 cups low-fat cottage cheese
10 ounces frozen chopped spinach, drained
3 cups cooked brown rice
Freshly ground black pepper
1/2 teaspoon dried thyme
2 tablespoons Parmesan cheese
2 tablespoons sunflower seeds

Steps:

Preheat oven to 375 degrees.
Heat oil in Dutch oven, and saute onion, mushrooms and garlic until tender.
In a small bowl, mix egg, flour and cottage cheese. Add to sauteed vegetables, along with the spinach. Stir in rice, pepper, thyme and 1 tablespoon Parmesan cheese.
Turn into a greased 12-by-8-inch baking dish, and top with sunflower seeds and remaining Parmesan cheese.
Bake for at least 30 minutes.

Nutrition Facts : @context http, Calories 203, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 6 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 261 milligrams, Sugar 4 grams, TransFat 0 grams

Tips:

Soak the dried mushrooms in hot water for at least 30 minutes before using. This will help to rehydrate them and make them more flavorful.
Use a variety of vegetables in your stir-fry. This will add color, flavor, and texture to the dish. Some good options include baby spinach, bell peppers, broccoli, and carrots.
Cook the tofu until it is crispy. This will give it a nice texture and help to prevent it from becoming mushy.
Use a flavorful sauce. The sauce is what will bring all the flavors of the dish together. Some good options include a soy sauce-based sauce, a peanut sauce, or a sweet and sour sauce.
Serve the stir-fry over rice or noodles. This will help to soak up the sauce and make the dish more filling.

Conclusion:

This brown rice with tofu, dried mushrooms, and baby spinach is a healthy and flavorful dish that is perfect for a quick and easy weeknight meal. The tofu is crispy and flavorful, the vegetables are tender and colorful, and the sauce is rich and flavorful. Serve this dish over rice or noodles for a complete and satisfying meal.