Asian Shitake and Kale Bowl with Brown Rice | The Whole Grains Council

Ingredients

• 2 cups cooked brown rice
• 1 tablespoon extra-virgin olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon sesame seeds
• 1⁄2 teaspoon wasabi paste
• 1⁄2 teaspoon red pepper flakes
• 1 cup sliced shitake mushrooms
• 7 ounces firm tofu (about half of a 16-ounce package), drained and cubed
• 4 cups packed chopped kale (about 1 bunch)