Rinse 1.5 cups short-grain brown rice under cold water until the water runs mostly clear to remove excess starch. Drain. Combine the rinsed rice and 3 cups water or vegetable broth in a medium saucepan. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover tightly, and simmer gently for 40–45 minutes until the liquid is absorbed and rice is tender. Avoid lifting the lid frequently.

Finish rice with truffle and seasoning

When the rice is done, remove from heat and let sit, covered, for 10 minutes. Stir in 1 tbsp extra-virgin olive oil and 1 tbsp unsalted butter until melted and incorporated. Add 1 tsp white truffle oil, 1 tsp sea salt, 1/2 tsp black pepper, and 2 tbsp chopped parsley. Taste and adjust salt or truffle oil (add up to another 1/2 tsp truffle oil if desired). Keep covered and warm until serving.

Mixed Carved (Proteins & Vegetables)

Prepare proteins

Pat the 12 oz chicken breast dry and season both sides with 1/2 tsp kosher salt and 1/8 tsp black pepper. Press the 8 oz extra-firm tofu between paper towels with a weight for 15 minutes to remove excess moisture, then slice into 1/2-inch strips and toss lightly with 1/4 tsp kosher salt.

Sear chicken

Heat 1 tbsp neutral oil in a large nonstick or stainless steel skillet over medium-high heat. Add the chicken and sear 4–5 minutes per side (depending on thickness) until golden and an instant-read thermometer registers 165°F (74°C). Remove chicken to a cutting board and let rest 5 minutes, then slice thinly (carve).

Pan-fry tofu and vegetables

In the same skillet, add the remaining 1 tbsp neutral oil. Add the sliced tofu and cook undisturbed 3–4 minutes per side until golden; remove and set aside. Add the shiitake mushrooms and broccolini; sauté 3–4 minutes until tender-crisp. Add 1 minced garlic clove and the roasted red pepper slices; sauté 30–45 seconds until fragrant.

Sauce and combine

Stir together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, and the remaining 2 minced garlic cloves. Pour the sauce into the skillet with vegetables, return the tofu, and toss to coat for 1–2 minutes so flavors meld and sauce reduces slightly. Taste and adjust seasoning with up to 1/4 tsp additional kosher salt if needed.

Wilt spinach

Add 2 cups baby spinach to the skillet and toss 30–60 seconds until just wilted. Remove from heat. Slice the rested chicken into thin carved pieces and add to the pan briefly to warm (optional) or keep separate for plating.

Finish & Garnish

Assemble bowls by dividing the warm truffle brown rice among 4 bowls (about 3/4 cup cooked rice per serving).

Arrange carved chicken slices, pan-fried tofu, mushrooms, broccolini, roasted red pepper, and wilted spinach in sections on top of each rice portion (mixed carved presentation).

Drizzle a scant 1/4 tsp white truffle oil over each bowl if desired (use sparingly). Sprinkle 1/2 tbsp toasted sesame seeds and divide 1/2 cup microgreens among bowls. Add lemon wedges on the side and offer optional chili crisp or gochujang (about 1/2 tsp per bowl) for heat.

Serve immediately while warm.