Green Tea Rice
"This is from the July/August 2009 Vegetarian Times. They recommend serving with low-sodium soy sauce and chili oil. Posted for safekeeping."
photo by Karen Elizabeth
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 4 green tea bags
- 236.59 ml basmati rice
- 1 garlic clove, minced
- 4.92 ml ginger, minced
- 354.88 ml mixed vegetables, frozen
- 118.29 ml green onion, chopped
- 118.29 ml sesame seeds, toasted
directions
- Place tea bags in a 4 c measuring cup and cover with 3 c water. Steep 7-10 minutes and discard the tea bags.
- Combine rice, garlic, ginger, and tea in a medium saucepan and bring to a boil. Cover pan, reduce heat to medium low, and simmer 10 minutes.
- Add frozen vegetables and cover pan again. Cook 5-10 minutes more, 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.
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Reviews
-
Wow! I love cooking with tea, and this is a lovely way to do so. The tea gives this dish a lot of flavor without using a sugary/fatty/salty sauce like a lot of stir-fry-type dishes. I only had about 3/4 cup of basmati rice, so I added 1/4 cup Bhutanese red rice, which has the same cooking time. I am looking forward to trying this with brown basmati rice (I would adjust the amounts and cooking time). I doubled the garlic and ginger and used a whole bag of frozen stir-fry veggies. Alas, I did not have any sesame seeds on hand. I did add 1/2 pound sauteed tofu for protein and served with low-sodium soy sauce, as suggested. I will definitely make this again and again. -
Good rice! I sauteed half an onion and a cup of fresh carrots for the veggies. The green tea is very mild in it. We liked this with the optional soy and chili sauce. I could see lime and cashews working well as additions too. -
This was good rice but not great rice. I think I'll make it again to see what I can do to improve my results. I like the idea of using tea in a rice dish, but on my first try it was pretty bland. Thanks for posting, made for ZWT. -
Very, very nice rice dish! Usually I like to make a recipe 1st time as written, but I'm really not fond of frozen mixed vegetables, so followed IngridH's lead & used peas! We really enjoyed the combo of flavors here & I'll definitely be making this one again & again! Thanks for sharing the recipe! [Made & reviewed during ZWT6 in Family Picks]
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this is a delicate dish that will go with any of the asian dishes .i too cooked in rice cooker i used the jAr ginger ,which is excellent ,and jar garlic iim not even sure what kinda rice i have right now and it turned out great . i didnt put in vegtables cause its gouing with some other vegetably things lol try this zaar tour 6
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Tweaks
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This was good. I used peas instead of mixed vegetables, and made this in my rice cooker. A nice, simple change from plain white rice. Made for ZWT6 for the Seasoned Sailor and his Sassy Sirens.
RECIPE SUBMITTED BY
I live in Knoxville, TN with DH, my beautiful son, and the most spoiled cat on the planet! I grew up in Cincinnati and landed in TN by way of Bloomington, IN and Santa Fe, NM. Needless to say, it's been a long, strange trip!!
To explain the name: I was veg for 11 years, vegan for 1. In the last year or so I started eating poultry and fish again, but my brother-in-law's nickname for me (smelly vegetarian) has always stuck.
Also...thanks a million to my Zaar fairy godperson :)!!!
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