p i c t u r e d : served with local (as in right around the corner) organically grown butternut squash

6 cups cooked short grain brown rice 2 cups fresh greens, chopped (this was a mix of home grown swiss chard, spinach chard, and mustard greens) 1/2 pound tofu 1 tbsp. olive oil 4 - 6 shakes of Ume Plum Vinegar, or to taste

cook rice, set aside... heat olive oil in a skillet on medium high heat, add the chopped greens and saute for about 5 ro 7 minutes (depending on the type of greens), until they are a radiant deep green... add the tofu and stir it into the greens, let saute for a minute, then add the rice... stir until everything is completely mixed, bring the heat down to medium, and let it cook for another 3 - 5 minutes, stirring frequently to prevent burning... finally, shake the plum vinegar over everything, stir one last time and remove from heat... serve with fresh veggies + enjoy


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