Crisp, light-tasting Asian-inspired dish.

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Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Tie tea bags onto a wooden spoon. Fill a small pot with 2 cups water; add wooden spoon with tea bags. Bring water to a boil and remove tea bags. Add rice to boiling tea water, reduce heat to medium-low, cover pot, and simmer until rice has absorbed tea water, about 20 minutes. Stir sesame seeds and salt into rice.

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  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cabbage, cover, and steam until tender yet still crisp, 5 to 10 minutes. Remove steamer from heat.

  • Place edamame and almonds in a small pot; add enough water to cover. Bring water to a boil, remove pot from heat, and drain. Chop edamame and almonds.

  • Combine cabbage, red bell pepper, edamame, and almonds in a bowl; serve over tea-infused rice.

Nutrition Facts

375 calories; protein 10.8g 22% DV; carbohydrates 50.8g 16% DV; fat 14.6g 23% DV; cholesterol 0mg; sodium 69.3mg 3% DV. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/29/2017
Made as written except that I used some roasted cashews I had on hand and I accidentally left out the sesame seeds. This was really good and the tea really came through. The only thing I think the recipe lacked was salt. Great recipe! Read More
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