Brown Rice Medley with Winter Greens

Last night when Dan asked me what we were making for dinner, I thought "Alright, Trader Joe's Brown Rice Medley. Now that you've cajoled me into throwing you into my shopping cart with your colorful alluring ways, let's give this a whirl and see what you've got." And the medley did not disappoint. He had been waiting all week for his moment to shine, after all. The mix is a combination of long grain brown rice, barley, and daikon radish seed. I decided on using some kale and collards from the fridge, and Dan got right to work on making tofu matchsticks. Finished with a poached egg on top, the meal was satisfying and delightful.

                         1 cup Trader Joe's Brown Rice Medley
                         8 1/2 cups water
                         2 teaspoon fine grain sea salt
                         1/2 bunch kale, coarsely chopped or torn
                         1/2 bunch collards, coarsley chopped or torn
                         1 tablespoon toasted sesame oil
                      
                         1 package extra firm tofu
                         1 tablespoon sesame oil
                      
                         2 poached eggs
                         salt and pepper to taste
                      
Rinse and drain the rice. Combine rice, 2 1/2 cups water, and 1 teaspoon salt in medium saucepan and bring to a boil over high heat. Cover, and simmer 35 minutes or until the water is absorbed. Remove from heat and let stand for 10 minutes.  

Bring 6 cups water to a gentle boil. Add rinsed collards and 1/2 teaspoon salt. Cook, stirring occasionally over medium-low heat for 3-5 minutes until collards begin to soften. Add kale and cook for 5 minutes more. Remove from heat when greens are at their greenest. Drain well and toss with sesame oil.

To make Heidi Swanson's tofu matchsticks: Drain the tofu and pat it dry. Cut the block of tofu lengthwise through the middle to make four 1/4-to 1/2-inch thick sheets of tofu. Two at a time, cook in a dry skillet or well-seasoned skillet over medium-high for a few minutes until browned on one side. Flip gently, then continue cooking for another minute or so, until the tofu is firm, golden, and bouncy. Let cool, enough to handle, then cut crosswise into matchsticks (see photo). Repeat with the remaining sheets.

Add greens to rice medley and combine well. Serve matchsticks over rice and greens and top with a poached egg.

Makes 2 servings.