From Vegetarian Suppers by Deborah Madison.

For the black rice, measure out 1½ cups black rice. Wash the rice in several changes of water.

-Drain the rice, then put it in a pot and add 2¼ cups water.

-Soak for 1 hour, then add a scant tsp of sea salt and bring to a boil.

-Turn the heat to low and cook for 35 minutes.

-Turn off heat and let the rice stand for 10 minutes to steam before removing the lid.

-Mix together the following:

2 TBS Balsamic vinegar

3 TBS tamari

A scant TBS light brown or maple sugar

½ tsp sea salt

-Chop up 2 slicing tomatoes or ½ pint cherry tomatoes so that you have 1 cup chopped tomatoes.

-Add the tomatoes to the vinegar mixture and set aside.

-Tip and tail several handfuls of green beans.

-Bring a large skillet of water to a boil, add some salt and the beans and cook until just tender/firm.

-Lift them out and rinse to stop the cooking.

-Chop 1 cube of firm tofu into cubes.

-Lower the heat on the skillet and add the tofu, cook for about 3 minutes, then remove to a plate.

-Empty the skillet and return it to the stove.

-Chop up the following:

1 TBS fresh ginger

1 onion or some summer leeks

1 large or 2 small summer squash

1-2 carrots and/or some bok choy

4 cloves of garlic

-Turn the heat on high under the pan and add 4 tsp roasted peanut oil.

-When the pan is hot, add the ginger and stir-fry 30 seconds.

-Then add the onion, carrot and summer squash and stir-fry about 5 minutes.

-Add the garlic, tomatoes, beans and sauce and then the tofu.

-Mix together ¾ cup stock or water and 1 tsp cornstarch and add it to the pan.

-Cook until bubbling and hot, then stir in some chopped cilantro. Serve with the black rice.