Vegetable untried rice

Name: Vegetable untried rice
Cuisine: Asian, Japanese
Ingredients: 2 tablespoons Umami Sauce (page 5); 1 tablespoon tahini 1 teaspoon white miso paste 1 teaspoon rice vinegar 1/4 to ½ teaspoon red pepper flakes (optional) 1 red onion, finely chopped 1 large carrot, shredded 2 cups small broccoli florets 2 garlic cloves, minced 2 to 3 teaspoons grated fresh ginger; 3 scallions, minced; 3 cups cold cooked brown, red, or black rice; 1 cup green peas

2 steps

Here's a healthy, super-easy take on a classic, and the perfect dish to make with your leftover rice and veggies. What other meal can you prepare with cold cooked rice and whichever vegetables you have on hand? You can also tailor it to suit your taste by upping (or lowering) the spice.

Updated at: Thu, 17 Aug 2023 01:07:06 GMT

Nutrition balance score

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Ingredients

4 servings

2 tablespoonsumami sauce

page

1 tablespoontahini

1 teaspoonwhite miso paste

1 teaspoonrice vinegar

red pepper flakes

1red onion

1carrot

2 cupsbroccoli florets

2garlic cloves

2 teaspoonsfresh ginger

cold, cooked, red, or black

1 cupgreen peas

Instructions

Step 1

In a small bowl, combine the Umami Sauce, tahini, miso, vinegar, and red pepper flakes (if using). Stir in ½ cup of water and set aside.

Step 2

Heat ½ cup of water in a large skillet or wok over medium-high heat. Add the onion and carrot, and cook, stirring, until softened, about 5 minutes. Add the broccoli, garlic, ginger, and scallions and cook for 4 minutes, continuing to stir. Add the rice, peas, and Umami Sauce mix- ture. Cook, stirring until hot and well combined, about 5 minutes. Serve immediately.

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Vegetable untried rice

Nutrition balance score

Ingredients

Instructions

Notes

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