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!
Servings 4 Servings
- 2 cups vegetable stock
- 1 cup rice - of your choice, you can even use a blend
- 1 cup carrots - sliced thick
- 1/2 cup onion - diced
- 1/2 cup green bell pepper - finely diced
- 2 cloves garlic - finely chopped
- 1 tablespoon fresh ginger - very finely chopped
- 2 tablespoons tamari sauce
- 1/4 cup scallions - chopped, for garnish
- 1/2 teaspoon sea salt
- 1/4 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.
So simple and so good.
Please follow any of the directions defined in my article How to Prepare Food for the Freezer.
TO PREPARE AFTER FREEZING:
Take out of freezer and put in the refrigerator at least 6 to 8 hours before heating (or the day before). Heat in the microwave for about 3 minutes. Stir halfway through. Check for temperature and serve hot.
Serving: 1Serving | Calories: 210kcal | Carbohydrates: 46g | Protein: 5g | Sodium: 990mg | Potassium: 253mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5725IU | Vitamin C: 20mg | Calcium: 35mg | Iron: 0.8mg