Green Tea Rice with Vegetables - 28g Carbs, 1g Fiber, 1g Sugar
Vegetarian Times Issue: March 1, 2009 p.31
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.
Serves: 8
1 cup basmati rice
4 green tea bags
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
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.
Servings: 8
Serving Size: 1 cup
Nutrition per Serving:
169 Calories, 4g Total Fat, 0g Saturated fat, 0mg Cholesterol,
205mg Sodium, 3g Protein, 28g Carbs, 1g Fiber, 1g Sugars
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