Green Tea Rice with Vegetables Recipe | Vegetarian Times Skip to main content

Green Tea Rice with Vegetables

Freshly brewed green tea lends a deliciously subtle, grassy flavor to this light rice dish. Serve with low-sodium soy sauce and chili oil, if desired.



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1 cup basmati rice
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4 green tea bags
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1 clove garlic, minced (1 tsp.)
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1 tsp. minced fresh ginger
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1½ cups frozen mixed vegetables
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1 bunch green onions, chopped (½ cup)
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½ cup toasted sesame seeds


1. Place tea bags in 4-cup measuring cup, and cover with 3 cups water. Steep 7 to 10 minutes. Discard tea bags.

2. Combine rice, garlic, ginger, and tea in medium saucepan, and bring to a boil. Cover pan, reduce heat to medium-low, and simmer 10 minutes.

3. Add frozen vegetables, and cover pan again. Cook 5 to 10 more minutes, or until tea is absorbed and vegetables are hot and crisp-tender. Stir in green onions and sesame seeds, and season with salt and pepper, if desired. 

Nutrition Information: 

3 g
Total Fat: 
4 g
Saturated Fat: 
0 g
28 g
0 mg
305 mg
1 g
1 g
Serves 8

Comments on this Recipe

The tea infusion sounds wonderful, but why call for frozen veggies? I will definitely use fresh.

Just made this and I liked it a lot! Followed the recipe pretty closely, but for my veggies I used fresh broccoli, green peppers, and canned peas. Came out really well.