Sarah and Nick rolled out the red carpet for us in Providence this weekend with an amazing dinner and a game of Cranium that had me laughing so hard I hit my head on the dining room table.
So when Sister Sarah and Finn came into Cambridge for dinner last night I felt a little bad that all I had planned was to do something with a beautiful bunch of Rainbow Chard that I bought on my trek to Whole Foods (inspired by some recent bruising that makes me think I need to up my iron intake). What we ended up with was a really delicious wild rice bowl with stir-fried chard and portabellos in ginger, sauteed baked tofu, and avocado.
Yum! It was very easy and quick with only a handful of ingredients, most of which I had around.
1 cup brown or wild rice
1 red onion
1 vegan bullion cube
1 pound flavored baked tofu
1 bunch rainbow chard (or any dark, leafy green)
2 portabello mushrooms
Soy sauce or Tamari
For the wild rice:I always have a massive amount of wild rice blend from Trader Joe's lying around and this is my favorite way to cook it. It has tons of flavor from the onion and (vegan) bullion:
1. Finely chop half a red onion and saute it in olive oil until it's soft.
2. Add the dry rice (1 cup) and toast it for a minute or so in the oil and onion.
3. Lastly, add the water and bullion and a pinch of salt. Cover and cook until the water is absorbed.
For the chard and portabellos:1. In a large pan, saute the other half of your onion in olive oil until it's soft.
2. Grate in about 2 inches of fresh ginger root.
3. Add the sliced portabellos and cook over high heat until they've lost almost all their liquid and are dark brown.
4. Deglaze the pan with soy sauce, scrapping up the little bits that are stuck to the bottom of the pan.
5. Wash the chard and tear the leaves from the stems.
6. Toss the chard into the mushrooms and toss with tongs just for a minute, until the chard is wilted but not overcooked.
For the tofu:1. Slice the tofu and heat it in a nonstick skillet until it begins to toast.
2. Assemble the bowls with some rice, chard and mushrooms, tofu, and avocado.