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.

  • 8Servings


  • 1 cup basmati rice
  • 4 green tea bags
  • 1 clove garlic, minced (1 tsp.)
  • 1 tsp. minced fresh ginger
  • 11/2 cups frozen mixed vegetables
  • 1 bunch green onions, chopped (1/2 cup)
  • 1/2 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

  • Calories: 169
  • Carbohydrate Content: 28 g
  • Fat Content: 4 g
  • Fiber Content: 1 g
  • Protein Content: 3 g
  • Sodium Content: 305 mg
  • Sugar Content: 1 g