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Preheat a skillet over medium heat. Sauté the shallot, garlic, and ginger in the sesame oil for about 2 minutes. Add the rice and drizzle in the soy sauce. Toss to coat completely and cook for about 3 more minutes, until the rice is uniformly browned. Stir in the green onion and serve.

Variations:

This recipe is the very barest of bones, but you can add almost any veggie to bulk it up. A few ideas for ingredients to add a minute before you add the rice:

1 cup broccoli florets, steamed for 5 minutes

1 cup zucchini, diced into ⅓-inch pieces, steamed for 5 minutes

1 cup carrot, diced into ⅓-inch pieces, steamed for 7 minutes

1 cup frozen peas (thawed)

1 cup snow peas

Bhutanese Pineapple Rice

SERVES 4 • ACTIVE TIME: 15 MINUTES • TOTAL TIME: 1 HOUR

(CAN BE MADE GLUTEN FREE IF USING GF TAMARI IN PLACE OF SOY SAUCE)

PER SERVING

(¼ RECIPE):

Calories: 230

Calories from fat: 15

Total fat: 2 g

Saturated fat: 0 g

Trans fat: 0 g

Total carb: 49 g

Fiber: 3 g

Sugars: 8 g

Protein: 5 g

Cholesterol: 0 mg

Sodium: 430 mg

Vitamin A: 8%

Vitamin C: 50%

Calcium: 6%

Iron: 8%

I love Bhutanese red rice here for the firm and flavorful and dare I say toothsome texture. It almost seems like it’s fried! Instead it’s just a way healthy and damn pretty whole-grain rice. If you can’t find this particular rice, brown jasmine or basmati will do.

1 cup Bhutanese red rice, prepared per package directions

1 teaspoon olive oil

1 small red onion, diced small

4 cloves garlic, minced

1 tablespoon minced ginger

Pinch of salt

2 teaspoons Thai red curry paste

1 tablespoon water

1 tablespoon soy sauce

2 teaspoons agave nectar

½ cup lightly packed fresh cilantro, chopped, plus extra for

garnish

1½ cups diced pineapple (about ½-inch dice)

Preheat a skillet over medium heat. Sauté the onion, garlic, and ginger in the oil with a pinch of salt for about 5 minutes, until the onion is translucent. Meanwhile, in a small bowl, mix together the curry paste, water, soy sauce, and agave.

Add the cilantro to the skillet and sauté just until wilted, about a minute. Add the cooked rice and drizzle in the curry paste mixture. Toss to coat completely and cook for about 3 more minutes. Add the pineapple and cook just until heated through. Serve garnished with extra cilantro.

Sautéed Kasha & Mushrooms with Dill

SERVES 4 • ACTIVE TIME: 15 MINUTES • TOTAL TIME: 45 MINUTES

PER SERVING

(¼ RECIPE):

Calories: 210

Calories from fat: 35

Total fat: 3.5 g

Saturated fat: 0.5 g

Trans fat: 0 g

Total carb: 40 g

Fiber: 6 g

Sugars: 4 g

Protein: 9 g

Cholesterol: 0 mg

Sodium: 310 mg

Vitamin A: 4%

Vitamin C: 6%

Calcium: 8%

Iron: 15%

You might know this dish as Kasha Varnishkes or you might be from western Nebraska and have no idea what I’m talking about. Either way, I can’t imagine kasha without mushrooms. Maybe in a knish, but that’s it! If I am going to make kasha, I am going to saute some onions and mushrooms, too, and that’s just the way it is. Kasha has such an assertive flavor that you really don’t need much else; a little sweetness from the onion, a little earthiness from the mushroom, and a little herbiness from the dill.

Serve this with some baked tempeh and greens, if you like. I often just eat a double serving as my dinner because I find it addicting. You’ll notice I use 2 teaspoons of oil here, and for this book that’s a lot, but I really do like to get the onion nice and brown or it doesn’t taste right to me. Two teaspoons does the trick!

1 cup coarse kasha, picked over and rinsed

2 cups water

2 teaspoons olive oil

1 medium-size onion, quartered and sliced thinly

½ teaspoon salt, plus a pinch for the kasha pot

1 pound cremini mushrooms, sliced

Freshly ground black pepper

¼ cup chopped fresh dill

INGREDIENT SCAVENGER HUNT

Kasha is toasted buckwheat groats, which is not actually wheat. It is in fact from a weird little plant that is in a class by itself and it’s completely gluten free! It might be relegated