Crisp-tender carrots, purple cauliflower, broccoli and mushrooms tossed with cherry tomatoes in a glossy soy sauce brightened with rice vinegar and basil, served over fluffy rice.
15m prep · 30m cook · 4 servings
Ingredients Instructions
¾ cup Long-grain White Rice 1 ¾ cups Water 2 tbsp Canola Oil 1 whole Onion 1 clove Garlic ½ cup Carrots ½ cup Purple Cauliflower ½ cup Broccoli ½ cup Mushrooms 4 tbsp Soy Sauce 1 tbsp Rice Vinegar 1 cup Cherry Tomatoes Salt Black Pepper 1 tbsp Fresh Basil 1 tsp Toasted Sesame Seeds
Instructions 1 Cook the rice first: rinse the rice in a sieve until the water runs mostly clear. Combine it in a small saucepan with 1 1/2 cups of the water and a pinch of salt and bring to a boil over high heat, about 5 minutes. Cover, reduce heat to low and simmer 15 minutes, until the water is absorbed. Take off the heat and let rest, covered, 10 minutes, then fluff with a fork. 2 While the rice simmers and rests, heat the canola oil in a large skillet over medium-high heat until it shimmers. Add the onion and cook, stirring, until soft and translucent, about 4 minutes. Add the garlic and cook until fragrant, about 30 seconds. 3 Add the carrots and stir-fry 3 minutes, until they start to brighten and just lose their raw crunch. Add the cauliflower and stir-fry 3 minutes, until the florets are lightly browned at the edges and a knife meets slight resistance. Add the broccoli and stir-fry 2 minutes until bright green, then the mushrooms for 2 minutes until they soften and release their liquid. 4 Pour in the soy sauce and toss until all the vegetables are coated, about 1 minute. Add the remaining 1/4 cup water and the tomatoes and cook uncovered, stirring, 2 to 3 minutes, until the liquid reduces to a glossy sauce, the tomatoes just soften and the vegetables are crisp-tender. Do not cover, so the vegetables stay crisp. 5 Remove from the heat and stir in the rice vinegar and basil. Taste and season with black pepper and salt only if needed (the soy sauce is already salty). 6 Serve warm over the rice, sprinkled with toasted sesame seeds. Estimated nutrition (per serving) Calories 225 kcal
Protein 5g
Carbs 34g
Fat 8g
Fiber 3g
Sodium 895mg
Sugar 4g
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