SAVORY ASIAN RICE

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.
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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. 

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Serves 4

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

DRESSING

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

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