Rice with Asian Vegetables
Ingredients
- Ingredients
- 250 grams Brown rice
- 1 Orange
- 1 sour Apple
- 2 scallions
- 1 garlic clove
- 1 pc fresh ginger (About 3 cm)
- 3 Tbsps sesame oil
- 2 packets Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion, frozen, each 450 grams)
- 1 tsp granulated Vegetable broth
- 4 Tbsps Rice vinegar
- salt (and cayenne pepper)
- 1 Tbsp Sesame seeds
Preparation steps
Rinse the rice and bring to a boil with twice the amount of lightly salted water. Cover and simmer about 30 minutes.
Meanwhile, peel the orange, removing all white skins and cut out the flesh from separating membranes, collecting the juice.
Peel the apple, cut into quarters, cut out core and cut into slices. Mix the fruits with the orange juice.
Trim scallions, rinse, and cut the green portion into about finger-thick pieces.
Peel garlic and chop finely. Peel ginger and cut into fine strips.
Heat 2 tablespoons of sesame oil in a large pot. Add scallions, garlic and ginger and cook over low heat for about 2 minutes.
Then add the frozen soup vegetables, 250 ml (approximately 1 cup) of water and granulated broth.
Bring to a boil, cover and cook for about 4 minutes over low heat.
Toast sesame seeds in the remaining oil over medium heat.
Mix the fruit with the vegetables, bring to a boil and cook for another 5 minutes. Then season with cayenne pepper, vinegar and salt and serve with the rice on warmed plates. Serve sprinkled with toasted sesame seeds.
