Yesterday I tried yet another vegetarian recipe! I spotted this one on wholeliving.comand it looked amazing and super healthy so I had to give it  try.  


  • 3/4 cup black rice
  • 1 1/2 cups water
  • 1 bunch spinach, large stems removed and rinsed
  • 3 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 3 tablespoons finely chopped fresh ginger
  • 3 scallions, thinly sliced, white and green parts separated
  • 1 pound extra-firm tofu, cut into six 1/2-inch-thick rectangles
  • 1 tablespoon Sriracha sauce (I used a little soy sauce, hoisin sauce and thai chili paste instead – Thats what I had in the fridge)
  • Lime wedges, for serving
  • *I also added some fresh green beans as well!


  1. Bring rice and water to a boil in a small saucepan. Reduce to a simmer, cover, and cook until rice is tender and liquid is absorbed, about 45 minutes. Let stand 5 minutes. Fluff with a fork and set aside.
  2. Steam spinach, covered, in 1 tablespoon oil over medium-high heat for 2 minutes; set aside. Saute garlic, ginger, and scallion whites in remaining oil until fragrant, about 1 minute. I added my green beans to the garlic, ginger and scallion whites and satteed for a bit and set it saide.  Add tofu and Sriracha and cook until tofu is golden, about 6 minutes per side. Remove and set aside.
  3. Add rice to skillet and cook over medium-high heat until crisp, about 2 minutes. Serve with spinach, green beans and tofu. Garnish with scallion greens and serve with lime.
This was great! If you don't eat Tofu you can substitute for chicken breast.  
By GabbaGab 0 comment


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