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Asian Cabbage and Tea Rice


"Crisp, light-tasting Asian-inspired dish."
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35 m servings 469 cals
Original recipe yields 4 servings

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  1. 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.
  2. 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.
  3. 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.
  4. Combine cabbage, red bell pepper, edamame, and almonds in a bowl; serve over tea-infused rice.

Nutrition Facts

Per Serving: 469 calories; 19 g fat; 57.9 g carbohydrates; 19.1 g protein; 0 mg cholesterol; 79 mg sodium. Full nutrition

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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 t...