Asian-Style Brown Rice With Vegetables
serves 6-8
Brown rice and a mixture of vegetables is a great side dish. If you have leftovers, add some eggs and make fried rice out of it.
This recipe is part of Andrew Schloss's Sunday Dinners.
2 cups long-grain brown rice
1 tablespoon plus 1 teaspoon vegetable oil
4 1/2 cups water
2 medium carrots, peeled and sliced diagonally
1 red bell pepper, stemmed, seeded and cut into chunks
2 cloves garlic, minced
2 teaspoons minced ginger root
10 stalks asparagus, trimmed and cut into 1-inch pieces
12 shiitake mushrooms, stems discarded, sliced
18 snowpeas, stemmed
1/2 cup bean sprouts
6 scallions, thinly sliced
1 tablespoon soy sauce
1 teaspoon dark sesame oil
prep: 30 minutes
total: 1 hour 15 minutes
large saucepan (with lid)
large skillet
1. Cook rice in 1 teaspoon of the oil in a large saucepan over medium heat for 10 seconds. Add 4 cups of the water and stir once. Bring to a boil. Reduce heat, cover and simmer for 40 minutes, or until all of the liquid has been absorbed and the rice is tender. Set aside.
2. Meanwhile, sauté the carrots and bell pepper in the remaining vegetable oil in a large skillet over medium heat until softened, about 3 minutes.
3. Add the garlic, ginger and salt and pepper to taste; stir thoroughly.
4. Add the asparagus and mushrooms and cook for 1 minute.
5. Add the snowpeas and bean sprouts and cook through.
6. Add 6 cups of the rice to the pan of vegetables; mix well. Toss in the scallions, soy sauce and sesame oil and serve.
