Carrot-Ginger Brown Rice
- By Alissa Robinson
- 3 May, 2012
- No Comments
Carrot-Ginger Brown Rice
One word for this dish: WOW! I absolutely loved it. It was sweet and a little bit tangy, and tasted just amazing. I’m so glad I doubled the recipe so that I have plenty leftover. If you pre-cook the rice (I made mine the day before), it’s incredibly fast to make. I had this whole dinner on the table in 20 minutes.
I served it with pan-fried haddock, drizzled with a bit of the rice sauce, steamed kale and steamed sweet corn (which isn’t really in season, so wasn’t very good). And fyi, I left off the coconut because I’m not a fan. I do plan to make this again, and will likely try some of the variations in the notes section of the recipe.
I found this recipe on pinterest. It originated here.
Ingredients
- 1 tablespoons olive oil
- 1 1/2 cups shredded carrots, about 2-3 large carrots
- 1 1/2 cup cooked brown rice (about 3/4 cup uncooked)
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 2 tablespoons tamari (soy sauce)
- 1 tablespoon honey
- 1 tablespoon rice wine vinegar
- 1 tablespoon sesame seeds, toasted
- Unsweetened coconut flakes, toasted
Instructions
- In a medium skillet, heat oil over medium low heat. Add in garlic and ginger, cooking until they both become fragrant-roughly two minutes. Stir in shredded carrots and cook for 1-2 more minutes.
- Whisk together soy sauce, honey, vinegar, and sesame seeds. Pour over carrot mixture and cook until heated through.
- Finally, stir in rice and cook for 3-4 minutes or until rice is warm.
- Serve with toasted coconut.
Notes
Other ideas I had: stir in spinach when adding the rice for a little extra color and veg. Fry an egg to go with it as well. Also, I think this would be delicious with any type of left over grain: quinoa, bulgur, etc!
