Courtesy of Candice Kumai

INGREDIENTS

• 4 cups cooked grains (your choice of brown rice, quinoa, farro, freekeh)
• 2 tablespoons toasted sesame oil
• 3 tablespoons reduced sodium tamari soy sauce
• ½ large yellow onion, finely chopped
• 2 garlic cloves, finely minced
• 2 carrots, peeled and finely chopped
• 1 cup savory tofu cut into ¾ inch cubes
• 1 tablespoon turmeric powder
• 1 cup finely chopped kale or broccoli rabe
• 3 scallion, finely sliced on the bias

DIRECTIONS

1. In a medium saucepan, bring two cups uncooked brown rice, farro, or your choice of grains, plus the appropriate amount of water a boil and reduce to a simmer. Simmer for 25 to 30 minutes until tender. Drain any excess liquid, fluff with a fork, and set aside to cool.

2. In a hot medium sauté pan, add your toasted sesame oil and chopped onion. Sauté until fragrant. Add the garlic, followed by the carrots. Add in the soy sauce and sauté until it begins to evaporate; approximately two minutes, continue to stir all well.

3. Finish off with half of the scallions and stir-fry for another three minutes, or until thoroughly heated.

4. Sprinkle in your turmeric. Add in your cooked grains and sauté until all is warmed through. Add your tofu to warm through and gently mix to combine all ingredients.