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I recently purchased The Pregnancy Cookbook to help us prepare healthy/protein/iron/fiber rich dishes for me and the baby.  And since David loves to cook, he's taken a special liking to this book.

 

This weekend David prepared "Tofu, Brown Rice, and Eggs", a dish rich in fiber and good for the bowels people!  

Tofu, Brown Rice, and Eggs

Prep Time: 1 hour

Cook Time: 15 minutes

Yield: 4 main-course servings

Ingredients:

• 3.5 cups of water
• 1.5 cups of short-grain brown rice
• 1 tablespoon oil
• 1 (1-inch) piece of ginger root, peeled and finely chopped
• 1 medium red bell pepper, cored, seeded and diced
• 6 ounces snow peas, strings removed, sliced into thirds (we used regular peas)
• 4 scallions, trimmed and thinly sliced, white and green parts separated
• 2 tablespoons low sodium soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 10 ounces firm tofu, pressed and crumbled
• 3 eggs, beaten
• Sea salt
• Black pepper 

1. Cook the rice in a rice cooker OR bring the water to a boil in a medium-sized saucepan.  Stir in the rice.  Cover the pot and reduce the heat to low.  Simmer the rice until it is tender and all the water is absorbed, approximately 45 minutes.
2. Heat the oil in a pan over medium heat.  Add the ginger root and saute it, stirring often, until it is fragrant.  Add the red bell pepper and saute, stirring often, until it begins to soften.  Add the snow peas and the white part of the scallions and saute until the snow peas turn bright green.  Add the soy sauce, sesame oil, and sugar. 
3. Add the rice and stir the ingredients well.  Add the tofu and continue to stir until well mixed.
4. Add the eggs and stir until they have set.  Stir in the green parts of the scallions.  Season the dish to taste with sea salt and black pepper and serve at once.

My Personal Chef