Tangy Asian-inspired Cabbage Rice
A zesty vegan rice dish featuring fresh pointed cabbage and aromatic Asian flavors. This recipe is packed with nutrients and full of tangy and savory notes, making it an irresistible addition to your vegan menu. Enjoy the perfect balance of flavors in this easy-to-make one-pot meal.
ingredients
- 1 small pointed cabbage, shredded
- 1 tablespoon vegetable oil
- 1 medium onion, finely diced
- 1 medium carrot, grated
- 1 red bell pepper, thinly sliced
- 1 cup basmati rice
- 2 cups vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1 tablespoon sesame oil
- 1 teaspoon toasted sesame seeds, for garnish
- Fresh cilantro leaves, for garnish
- Salt and pepper to taste
steps
- 1.
In a large pan, heat vegetable oil over medium heat. Add diced onions and sauté until they turn translucent.
- 2.
Stir in grated carrot and sliced red bell pepper. Cook for 2-3 minutes until the vegetables soften slightly.
- 3.
Add shredded cabbage to the pan and cook for an additional 3-4 minutes until it begins to wilt but retains some crunch.
- 4.
Meanwhile, rinse basmati rice under cold water until the water runs clear. Drain well.
- 5.
Push the vegetables to one side of the pan and add the rinsed rice to the empty space. Toast the rice for a minute, stirring continuously to prevent sticking.
- 6.
Combine vegetable broth, soy sauce, rice vinegar, maple syrup, and sesame oil in a bowl. Pour this mixture into the pan, ensuring it covers the rice and vegetables evenly.
- 7.
Bring the mixture to a boil, then reduce the heat to low. Cover the pan and simmer for 15-18 minutes, or until the rice is tender and the liquid has been absorbed.
- 8.
Once cooked, remove the pan from heat and let it rest, covered, for 5 minutes.
- 9.
Fluff the rice gently with a fork, mixing in the vegetables. Season with salt and pepper to taste.
- 10.
Serve the Tangy Asian-inspired Cabbage Rice hot, garnished with toasted sesame seeds and fresh cilantro leaves.
