Gingered Grains

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Here brown rice and vegetables form the foundation of a hearty meal. Fresh ginger is added to open up stuffy sinuses and ward off bacteria. Serve it on its own or as a side dish with marinated and baked tempeh.

  • servingServings

Ingredients

  • 1/2 cup peas, fresh or frozen
  • 1/2 cup diced carrots
  • 1/2 cup corn kernels, fresh or frozen
  • 3 cups cooked brown rice or other cooked grains
  • 1/2 cup diced plum tomatoes
  • 1/4 cup thinly sliced green onions, with green tops
  • Ginger Dressing
  • 2 to 3 Tbs. peeled, grated fresh gingerroot
  • 1 Tbs. tamari or natural soy sauce
  • 1 Tbs. toasted sesame seeds
  • 2 tsp. red or brown miso (brewer’s yeast may be substituted)
  • 1/4 cup spring or filtered water
  • 1 tsp. toasted sesame oil

Preparation

  1. Steam peas, carrots and corn just until tender. In medium bowl, combine brown rice, tomatoes and green onions. Add steamed vegetables and mix well.
  2. Dressing: In small bowl, mix ginger, tamari or soy sauce, sesame seeds, miso, water and sesame oil until well-blended. Add to rice mixture and toss to coat. Serve warm or at room temperature.

Nutrition Information

  • Serving Size: 4 Servings
  • Calories: 244
  • Carbohydrate Content: 46 g
  • Fat Content: 4 g
  • Fiber Content: 6 g
  • Protein Content: 7 g
  • Sodium Content: 328 mg