Seusomon
April 6th, 2006, 03:23 PM
Asian-style rice with steamed vegetables and almonds
Category: Main Dishes - Rice
Suitable for a: vegan diet
Ingredients:
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1 cup rice
2 cups vegetable broth or stock
8-10 baby carrots or 1-2 large carrots
1 large head broccoli
1/4 cup slivered almonds
cooking spray
Sauce:
1/2 cup soy sauce
1/4 cup Hoisin sauce
2 tsp sesame oil
2 tsp lemon juice
2 cloves garlic
1 tsp ginger root, chopped
1 tsp sugar (I like turbinado)
1/2 tsp oriental red chile sauce
Instructions:
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Spray a frying pan with cooking spray and lightly toast the almonds over medium head until they just begin to brown. Set aside.
Spray a pot with cooking spray and toast the rice over medium high heat until many grains are opaque white and some are starting to brown. Add vegetable broth, bring to a boil, reduce heat and cover. Cook until done (about 20 minutes).
Cut the broccoli into small florets; do not use the stalks. Julienne-cut the carrots into bite size pieces. Steam the carrots for 5 minutes or so; then add the broccoli and steam until bright green and slightly softened, just a few minutes. Do not overcook.
To make the sauce, combine all the sauce ingredients in a blender and blend.
Fold the almonds into the cooked rice, top with carrots and broccoli, then drizzle with the sauce.
Additional comments:
------------------------------------------------------
I threw this together last weekend from things I had around the kitchen, and really like the way it came out.
Category: Main Dishes - Rice
Suitable for a: vegan diet
Ingredients:
------------------------------------------------------
1 cup rice
2 cups vegetable broth or stock
8-10 baby carrots or 1-2 large carrots
1 large head broccoli
1/4 cup slivered almonds
cooking spray
Sauce:
1/2 cup soy sauce
1/4 cup Hoisin sauce
2 tsp sesame oil
2 tsp lemon juice
2 cloves garlic
1 tsp ginger root, chopped
1 tsp sugar (I like turbinado)
1/2 tsp oriental red chile sauce
Instructions:
------------------------------------------------------
Spray a frying pan with cooking spray and lightly toast the almonds over medium head until they just begin to brown. Set aside.
Spray a pot with cooking spray and toast the rice over medium high heat until many grains are opaque white and some are starting to brown. Add vegetable broth, bring to a boil, reduce heat and cover. Cook until done (about 20 minutes).
Cut the broccoli into small florets; do not use the stalks. Julienne-cut the carrots into bite size pieces. Steam the carrots for 5 minutes or so; then add the broccoli and steam until bright green and slightly softened, just a few minutes. Do not overcook.
To make the sauce, combine all the sauce ingredients in a blender and blend.
Fold the almonds into the cooked rice, top with carrots and broccoli, then drizzle with the sauce.
Additional comments:
------------------------------------------------------
I threw this together last weekend from things I had around the kitchen, and really like the way it came out.