Brown rice is a staple at my house. I am always cooking large batches to have leftovers for quick meals during the week. But if you find yourself without cooked rice, or want to try a different type of rice than usual, cook it earlier in the day (or the day before) and allow it to cool completely before continuing with the recipe. My first blog post has some great tips on Cooking Brown Rice. 1 cup of dry rice will yield 3 cups cooked—the perfect amount for this recipe. I used short-grain brown rice, but a medium-grain rice such as Jasmine would be wonderful.
The seasoning is very simple and subtle—vegetable stock, tamari, rice vinegar, ginger, and a touch of sugar. Much of the flavour here comes from the cooked vegetables in the recipe. You can easily change the flavour by changing the type of broth you use. Some ideas I've tried are mushroom broth and lemongrass. A dash of hot sauce is good, too.
I made this oil-free recipe in a stainless steel skillet with a lid without any problems with sticking or burning. Keep the temperature to medium or medium-low when there isn't a lot of liquid in the pan, and make sure to stir frequently. Add a splash or two of water if the rice looks like it might be sticking and/or turn down the heat.
makes 4 servings
1 cup frozen shelled edamame (green soy beans)
1-1/2 cups vegetable stock
2 Tablespoons gluten-free tamari
1 Tablespoon rice vinegar
1 Tablespoon brown sugar (or other sweetener)
3-4 green onions, thickly sliced
1 clove garlic, coarsely minced
1 cm ginger, coarsely minced
1 carrot, sliced into matchsticks
1 red pepper, sliced
6-8 mushrooms, sliced
2 Shanghai bok choi, washed and coarsely chopped
3 cups cooked, then cooled, short-grain brown rice
fresh green onion slices, mung bean sprouts, and toasted sesame seeds for garnish
To your health and happiness,
Beans and Rice