nutritional information

Per 1-cup serving:

  • Calories: 169
  • Protein: 3 g
  • Total Fat: 4 g
  • Saturated Fat: 0 g
  • Carbohydrates: 28 g
  • Cholesterol: 0 mg
  • Sodium: 305 mg
  • Fiber: 1 g
  • Sugar: 1 g
Vegan Gluten-Free

Green Tea Rice with Vegetables

Serves 8

30 minutes or fewer

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

March 2009

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comments

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.

Amc - 2014-05-13 16:30:15

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

Amara - 2011-03-03 19:50:22