This is one of the easiest saute vegetables recipes you will come across. While a traditional "saute" involves the use of oils - I will show you an alternative for making a meal that tastes great without the added fatty oils. It's worth noting that this is a meal that can be made in large quantities and consumed throughout the week if you have a busy lifestyle - and a large amount can be made for a small amount of money as well (the quantity in the photo is for less than $5).
Our avocado and cilantro rice recipe is a unique take on a rice dish that really allows us to explore some different flavors and textures. Often a struggle for some who are transitioning to a plant-based diet is being able to keep the food they are eating feeling fresh. If you are well adjusted to eating plain old rice, but haven't really explore many plant-based alternatives, I think you may just find what you are looking for here!
- 4 cups cooked rice
- 1 inch piece of ginger, peeled and grated or chopped fine
- 1 cup peas, thawed
- 3 cloves garlic, minced
- 1 small yellow or white onion, chopped
- 1 carrot, chopped into small pieces
- 1 cup vegetable broth, divided
- 3 tbsp of Shaohsing rice cooking wine or rice vinegar
- 3 tbsp soy sauce
1 In a Dutch oven or saucepan place ¾ cup of vegetable over medium- low heat. Add in ginger, onion, garlic, and carrot and sauté for 10 minutes until carrots are fork tender.
3 Add peas and cooked rice to vegetable mixture. Add in sauce. Stir for 1 minutes until well combined and heated.
4 cups cooked rice (leftover rice works great)