- 1Â½ cups medium-grain brown rice
- 3Â½ cups water, plus more for steaming
- Â¼ teaspoon fine sea salt
- Â½ cup tahini (sesame seed paste)
- Â¼ cup plus 2 tablespoons Bragg Liquid Aminos, plus more
- for the table (or 4 tablespoons tamari or soy sauce)
- 2 carrots, cut into Â¼-inch slices
- Â¼ head cauliflower, cut into bite-sized florets (about 2 cups)
- Â¼ head red cabbage (about 6 ounces), cut into Â¼-inch strips
- Â¼ bunch kale (about 4 ounces or four to six leaves), cut into Â½-inch strips
- 1 broccoli crown, cut into bite-size florets (about 2Â½ cups)
- 7 to 8 ounces firm or extra firm tofu cut into Â¼-inch slices, then cut on a diagonal into triangles
- Â¼ cup raw pine nuts
This dish is so simple, pure, and good itâ€™s one of my staples.
- In a 2-quart saucepan over high heat, combine the rice, 3 cups of the water, and the salt. Bring to a boil, reduce the heat to a simmer, cover, and cook until the water is absorbed and the rice is tender, about 45 minutes. Remove from the heat and let the rice stand, covered, at least 10 minutes.
- Meanwhile, in a small bowl, whisk together the tahini, Â¼ cup of the Bragg Liquid Aminos (or 8 teaspoons of tamari or soy sauce), and the remaining Â½ cup of water; set aside. If the dressing is too thick, slowly stir in more water as needed.
- In a pot fitted with a steamer insert, bring 1 inch of water and the remaining 2 tablespoons of Bragg Liquid Aminos (or 4 teaspoons of the tamari or soy sauce) to a boil. Arrange the carrots and cauliflower in the insert and steam for 3 minutes. Add the cabbage, kale, broccoli, and tofu and steam for 3 minutes, until the vegetables are tender and the tofu is heated through. To serve, place the rice on plates or a platter and top with the vegetable mixture, tahini sauce, and pine nuts. Pass any remaining sauce and additional Bragg Liquid Aminos at the table.