Black Rice & Veggies
Serving Size
1 cup
Servings
4
Prep Time
10 minutes
Cook Time
40 minutes
Ingredients
2 cups uncooked
black rice
1 cup
low sodium vegetable broth (or 1/4 cup olive oil)
1 small
onion, chopped
1/2 teaspoon minced
garlic clove
Dash
salt & pepper
2 cups
edamame
2 cups chopped
carrots
2 large
zucchini, chopped
1 cup
cremini mushrooms, sliced
2 cups
purple cabbage, chopped
2 cups
spinach (or kale)
Sauce:
Sauce: 1/4 cup tahini, 1/4 cup lemon juice. 1 tablespoon maple syrup, 1/4 teaspoon ground ginger, 2 tablespoons water
Directions
- Mix rice with 3 1/4 cups water in a large saucepan and bring to a boil. Cover, lower, and simmer for 20 minutes.
- In a large skillet, heat vegetable broth and sauté onion, garlic, salt and pepper for 2-3 minutes. Add edamame, carrots, zucchini, and mushrooms. Cook for about 10 minutes.
- Add cabbage to vegetables and cook for 1-2 minutes. Remove from heat.
- Whisk together sauce ingredients in a large bowl. Add rice and veggies and toss to coat.
Nutrition Information
| Calories | 290 |
| Fat | 4 g |
| Sodium | 200 mg |
| Carbs | 50 g |
| Fiber | 10 g |
| Protein | 16 g |