Asian Cabbage and Tea Rice recipe
All Recipes World Cuisine Recipes Asian
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 caloriescarbohydrate: 50.8 gcholesterol: : -fat: 14.6 gfiber: 6.6 gprotein: 10.8 gsaturatedFat: 1.2 gservingSize: -sodium: 69.3 mgsugar: 6 gtransFat: : -unsaturatedFat: : -
Directions Asian Cabbage and Tea Rice
Directions
-
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.
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.
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.
Combine cabbage, red bell pepper, edamame, and almonds in a bowl, serve over tea-infused rice.