Vegetarian Thai Green Curry

INGREDIENTS

• 1 1/4 cup brown basmati rice
• 2 1/2 cups water
• 1 tablespoon olive oil or quality vegetable oil
• 1 white onion, diced
• 1 inch nub of ginger, finely chopped
• 2 cloves garlic, finely chopped
• pinch of salt
• 2 tablespoons Thai green curry paste
• 3 Thai chiles, chopped (entirely optional)
• 1 can light coconut milk
• 1/2 cup water
• 1 to 2 teaspoons turbinado (raw) sugar or brown sugar
• 1 package of extra-firm tofu (optional)
• 1 to 2 teaspoons brown rice wine vinegar
• 1 to 2 teaspoons soy sauce (I used reduced-sodium tamari, shoyu is a gluten-free option)
• handful of cilantro, chopped
• 2 cups seasonal vegetables, chopped (like broccoli, asparagus, carrots or bell peppers)