| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Servings |
4 servings
|
Ingredients
For the Rice
- 1 cup short-grain white rice
- 1 ½ cups water
- Dash Salt
For the Vegetables
- 1 red bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- 2 Carrots peeled and julienned
- ½ red onion thinly sliced
- ¾ cup edamame
- 1/5 bunch green onion chopped for garnish
For the Sauce
- 3 tablespoons tamari
- 2 tablespoons maple syrup
- 2 tablespoons rice vinegar
- 1 garlic clove minced
- ¼ inch ginger peeled and minced
- 1 tablespoon white miso
- 1 tablespoon vegetable broth
- 2 teaspoons cornstarch
Ingredients
For the Rice
For the Vegetables
For the Sauce
|
|
Instructions
For the Sauce
- Place all the ingredients in a small bowl, whisk, and set aside.
For the Rice
- Combine white rice, water, and salt in a pot. Bring to a boil uncovered over high heat.
- Reduce heat to low, cover, and let simmer for 40 minutes until water has been completely absorbed. Remove from heat and let rest 10 minutes before serving.
For the Vegetables
- In a non-stick pan. Add the bell peppers, carrots, onions, edamame, tamari; sauté until the vegetables have reached their desired tenderness, about 3 to 5 minutes.
- Add the sauce, stir constantly and heat on high until it thickens, continue to stir constantly for several minutes. When the veggies are completely coated in the sauce, remove from heat.
To Assemble
- To assemble, place rice in a bowl, add stir fried veggies, and top with green onions.
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