Red rice has a nutty flavor and more nutritional value than its white counterpart. Top the starchy base with a duo of mushrooms, wilted cabbage, and spinach.
1 1/2 cups red rice or brown rice
2 tablespoons canola oil
8 ounces mushrooms (such as shiitake or oyster), sliced
2 cloves garlic, sliced
1/2 small head napa cabbage, sliced
3 tablespoons oyster sauce
2 tablespoons rice vinegar
1 11-ounce package curly spinach
1 tablespoon toasted sesame seeds
Sat fat 1g
How to Make It
Cook the rice according to the package directions.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the mushrooms and cook, tossing once, until brown, 4 to 6 minutes. Add the garlic and cook until fragrant, about 30 seconds.
Add the cabbage and cook, tossing, until wilted, 2 to 3 minutes. Add the oyster sauce and rice vinegar. Cook until the liquid is evaporated, 2 to 3 minutes. Add the spinach and ¼ teaspoon salt. Cook until partly wilted, 1 to 2 minutes.
Serve the mushrooms and spinach over the rice, topped with toasted sesame seeds.