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This dish incorporates elements from both Vietnamese and Japanese cuisines. Serve this rice with shredded lettuce for a light lunch, or pair with some grilled teriyaki chicken and stir-fry veggies for a satisfying supper.
1 cup organic brown rice
1 cup vegetable broth
1 cup water
1 Tbs. peeled, minced fresh ginger
1 tsp. minced lemongrass, white part only
⅔ cup diced carrots
½ cup cooked green peas
⅓ cup sliced green onions
2 Tbs. fresh lime juice
1 Tbs. rice wine vinegar
1 tsp. sesame oil
2 Tbs. canola oil
1 tsp. soy sauce
½ tsp. grated lime zest
½ tsp. sambal oelek, optional (Sambal oelek is a hot chili sauce available at Asian markets and some supermarkets.)
1. Combine rice, broth, water, ginger, and lemongrass in medium saucepan. Bring to a boil, reduce heat, and simmer until liquid is absorbed, about 40 minutes. Remove from heat, let sit 5 minutes, and fluff with a fork. Allow to cool to room temperature, then stir in carrots, peas, and green onions.
2. To Make Dressing: Combine ingredients in small jar, and shake until well-combined.
3. Transfer rice mix to serving bowl, toss with dressing, and serve. (Can be refrigerated for later use.)
PER SERVING: 286 cal; 5 g prot; 10 g total fat ( 1 g sat fat); 45 g carb; 0 mg chol; 150 mg sod; 5 g fiber; 3 g sugars