Ingredients

DRESSING

1/4 cup tahini

2 1/2 tablespoons soy sauce

1 tablespoon brown rice vinegar

1 tablespoon sugar

1 teaspoon toasted sesame oil

Pinch of crushed red pepper

5 tablespoons water, or more if needed

RICE AND VEGETABLES

2 1/2 cups water

Salt and pepper, to taste

1 cup long-grain brown rice

1 large bunch kale, stemmed, leaves coarsely chopped

4 tablespoons olive oil

10 ounces cremini or other mushrooms, sliced

1/2 large green cabbage, halved, cored, cut crosswise into thin slices

2 cloves garlic, finely chopped

1/8 teaspoon crushed red pepper, or more to taste

almonds (toasted or not) – optional

crumbled feta cheese – optional

Preparation

Dressing

  1. In a bowl, combine the tahini, soy sauce, vinegar, sugar, sesame oil, red pepper, and 5 tablespoons water.

  2. Whisk well until blended. Add a little more water to thin the dressing, if you like.

RICE AND VEGETABLES

  1. In a saucepan, bring the water and a generous pinch of salt to a boil. Add the rice, lower the heat, and cover the pan. Simmer for 40 to 45 minutes or until rice is tender.

  2. Meanwhile, bring a large skillet filled with 1/2 inch of water to a boil. Add the kale and cook, stirring often, for 5 minutes or until tender. Drain in a colander.

  3. Wipe out the skillet and set it over medium-high heat. Heat 2 tablespoons of the oil. Add the mushrooms and cook, stirring often for 5 minutes or until most of their liquid evaporates. Add 2 tablespoons more oil and when it is hot, add the cabbage, garlic, red pepper, salt, and black pepper. Cook, stirring often, for 8 to 10 minutes or until the cabbage softens and starts to brown. Taste for seasoning and add the kale, with more salt or red pepper, if you like.

  4. Divide the rice among 4 shallow bowls. Spoon the vegetables on top and drizzle with tahini dressing. Sprinkle almonds and feta on top, if desired.