Monday, May 04, 2009

Green Tea Rice with Vegetables

We've had such a great streak of yummy recipes from Vegetarian Times; we were due for a crappy one. This is just not great. The rice is yummy, but the meal itself is so boring and the vegetables we used (Seapoint Farms) had a funny smell. We doused it in chili oil which made it better, but this is still not something I would make again. Maybe just the rice.

Items Used in Moving Challenge: Basmati rice, frozen vegetables, green onions, random tea bags we get with our Chinese takeout.


Green Tea Rice with Vegetables
Vegetarian Times

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.

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

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

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.

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.

Yield: 8 servings

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