Rice with Vegetables, Seaweed and Sprouts

Name: Rice with Vegetables, Seaweed and Sprouts
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 710 milliliters soy bean sprouts; 59 milliliters chopped cilantro; 6 cloves garlic; 4 servings Bottled hot sauce to taste; 1 bunch kale, leaves only, very finely chopped; 3 Tbsps olive oil; 6 scallions, finely sliced; 3 Tbsps toasted sesame oil; 710 milliliters sliced shitaki caps; 473 milliliters short grain brown rice; 59 milliliters soy sauce [use wheat-free tamari for gluten-free]; 1 liters water

Rice with Vegetables, Seaweed and Sprouts might be just the main course you are searching for. This recipe serves 4. This recipe covers 41% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 19g of protein, 26g of fat, and a total of 732 calories. A mixture of olive oil, cilantro, scallions, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the short grain brown rice you could follow this main course with the Brown Rice Pudding as a dessert. It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

Bring the water to boil in a wide heavy pot.

Ingredients you will need

Water

Equipment you will use

Pot

Add the rice, reduce the flame to medium and cook, covered, 45 minutes.Meanwhile, heat the oils in a large skillet.Finely grind the garlic and ginger and add to the skillet.Sauté for just one minute.

Ingredients you will need

Garlic