Ginger Rice
Ingredients
- 2 cups vegetable stock
- 1 cup brown rice
- 1 cup carrots – sliced thick
- 1/2 cup onion – diced
- 1/2 cup green bell pepper – finely diced
- 2 cloves garlic – finely chopped
- 1 tablespoon fresh ginger – very finely chopped
- 2 tablespoons tamari sauce
- 1/4 cup scallions – chopped for garnish
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- In a medium saucepan, bring the vegetable stock to a boil.
- Stir in the rice, cover and reduce heat. Simmer for 20 minutes.
- In a saucepan cover the carrots with water and bring to a boil.
- Cook on at medium high simmer for 15 minutes.
- Drain and set aside.
- In the meantime, saute the onion and bell peppers for 10 minutes with water.
- Add garlic, ginger and carrots.
- Saute 2 more minutes. Set aside.
- When the rice is finished add it to the skillet along with the carrot mixture and tamari.
- Heat through and and add salt and pepper. Serve garnished with scallions.