Ginger Rice has a bit of spicy heat. Along with all of the other spices and vegetables you will have a wonderful main or side dish. Under 30 minutes!
Rice is an amazing staple. It can be switched up in so many ways with the background of any ethnicity you can think of. Ginger Rice is my idea of American Japanese.
Ginger adds a bit of spicy heat. Fresh ginger has become such a staple in our house. Those little fingerlike roots are versatile and go into savory or sweets recipes. I even grated it on our BBQ Veggie Pizza.
If I slice a couple of little discs and add it to boiling water then it becomes medicinal. Sip it like tea and your chest opens up. I'm getting off course now! Let's talk about food.
Ginger Rice to be specific. You don't need much to get a nice ginger undertone of flavor. You can finely chop your ginger or mince it. A microplane works really fast for mincing.
In this recipe there's also garlic and tamari. Can you imagine? Mixed with rice and carrots you have a great main or side dish.
- 2 cups vegetable stock
- 1 cup rice - of your choice, you can even use a blend
- 1 cup carrots - sliced thick
- ½ cup onion - diced
- ½ cup green bell pepper - finely diced
- 2 cloves garlic - finely chopped
- 1 tablespoon fresh ginger - very finely chopped
- 2 tablespoons tamari sauce
- ¼ cup scallions - chopped, for garnish
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- In a medium saucepan, bring the vegetable stock to a boil.
- Stir in the rice, cover and reduce heat. Simmer for 20 minutes. This can also be done in a Rice Cooker by adding the stock, salt and rice all at once and then push the start switch. It will finish when the chime dings.
- In a saucepan cover the carrots with water and bring to a boil. Cook on at medium high simmer for 15 minutes. Drain and set aside.
- In the meantime, heat oil in a skillet and saute the onion and bell peppers for 10 minutes.
- Add garlic, ginger and carrots. Saute 2 more minutes. Set aside.
- When the rice is finished add it to the skillet along with the carrot mixture and tamari.
- Heat through and and add salt and pepper. Serve garnished with scallions.