Gingered Grains


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


  • 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


  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