Soy Ginger Unfried Rice w Kale & sunflower seed

1  cup		dry basmati rice
1  cup		reduced-sodium vegetable broth
2  teaspoons		dark sesame oil
1/4  cup		yellow onion, chopped
12  ounces		of firm tofu, chopped
10  ounces		frozen mixed vegetables (California or Thai mix works great), thawed
1  cup		chopped peppers (red and green)
4		cloves garlic,s minced
1/2  cup		frozen shelled edamame, thawed
4  teaspoons		square inch of ginger, minced (or more if you love ginger!)
4  tablespoons		reduced-sodium soy sauce or gluten-free tamari
1  cup		of chopped cilantro
1  cup		small head of kale, chopped or torn
1  tablespoon		sunflower seeds

Tip: For nutritional information on all the ingredients in Soy Ginger Unfried Rice w Kale & sunflower seed just click on each ingredient name. Then adjust the serving size for any Soy Ginger Unfried Rice w Kale & sunflower seed ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Cook brown basmati rice according to package directions, substituting vegetable broth for water. While cooking, heat sesame oil in a wok on medium-high heat, add the garlic and onion. Sauté for 2 minutes, and then add the tofu, stirring frequently until browned. Next, add the ginger, mixed vegetables, edamame, peppers, soy sauce or tamari, and cilantro and stir. Once the rice is done cooking, add the rice to the vegetable mixture, turn heat to low, add salt, pepper, and extra soy sauce or tamari if desired, and cover for 5-10 minutes. While rice mixture is on low, steam kale and then toss with sunflower seeds. Divide into four portions, serve the un-fried rice along side the kale, and enjoy!