Asian Cabbage and Tea Rice recipe

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Ingredients

4 green tea bags
2 cups water
1 cup long-grain white rice
1 teaspoon sesame seeds, or to taste
salt to taste
1 pound cabbage, chopped
1 cup shelled edamame (green soybeans)
1 cup slivered almonds
1 red bell pepper, minced

Nutrition Info

374.6 calories
carbohydrate: 50.8 g
cholesterol: : -
fat: 14.6 g
fiber: 6.6 g
protein: 10.8 g
saturatedFat: 1.2 g
servingSize: -
sodium: 69.3 mg
sugar: 6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Tie tea bags onto a wooden spoon. Fill a small pot with 2 cups water, add wooden spoon with tea bags. Bring water to a boil and remove tea bags. Add rice to boiling tea water, reduce heat to medium-low, cover pot, and simmer until rice has absorbed tea water, about 20 minutes. Stir sesame seeds and salt into rice.

  2. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cabbage, cover, and steam until tender yet still crisp, 5 to 10 minutes. Remove steamer from heat.

  3. Place edamame and almonds in a small pot, add enough water to cover. Bring water to a boil, remove pot from heat, and drain. Chop edamame and almonds.

  4. Combine cabbage, red bell pepper, edamame, and almonds in a bowl, serve over tea-infused rice.

Recipe Yield

4 servings

Recipe Note

Crisp, light-tasting Asian-inspired dish.

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