1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (69g) Recipe makes 8 servings The following items or measurements are not included below: green tea bags
Calories 155
Calories from Fat 47		(30%)
Amount Per Serving		%DV
	Total Fat 5.3g	8%
	Saturated Fat 0.8g	3%
	Monounsaturated Fat 1.9g
	Polyunsaturated Fat 2.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 49mg		2%
Potassium 204mg		5%
Total Carbohydrate 23.5g		7%
	Dietary Fiber 3.0g	11%
	Sugars 1.1g
Protein 4.4g		8%
detailed view... how is this calculated?

Green Tea Rice

Recipe #380852 | 30 min | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: smellyvegetarian
Jul 9, 2009

This is from the July/August 2009 Vegetarian Times. They recommend serving wtih low-sodium soy sauce and chili oil. Posted for safekeeping.

SERVES 8 (change servings and units)

Ingredients

4 green tea bags
1 cup basmati rice
1 garlic clove, minced
1 teaspoon ginger, minced
1 1/2 cups mixed vegetables, frozen
1/2 cup green onion, chopped
1/2 cup sesame seed, toasted

Directions

1
Place tea bags in a 4 c measuring cup and cover with 3 c water. Steep 7-10 minutes and discard the tea bags.
2
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.
3
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.

Questions about this recipe?

Featured Reviews for This Recipe

From: White Rose Child

On Aug 8, 2009

This is really good, a healthy and versatile side dish! I halved the recipe but followed directions exactly, except for doubling the amts of garlic and ginger. Stirred some salt and tamari into it just before serving. Excellent with barbequed tofu and greens. Thank you for posting!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: WI Cheesehead

On Jul 28, 2009

Made this in the rice cooker. Put spring onion, garlic and ginger in bottom to cook before putting in water and rice. Also added fresh beans, cut into pcs with the rice. At the end, I mixed it all into some seasoned meat that I browned. Was very good. Only 1 child didn't like.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Prose

On Jul 26, 2009

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.

0 people found this review helpful

Was this review helpful to you? YES | NO

Read all 3 reviews