Sunday, July 17, 2011
Amy's Teriyaki Rice Bowl Revisited
3/4-1 cup short grain brown rice
2 tsp olive oil
1 tsp sesame oil
1/4 onion, chopped
1 TB fresh ginger, chopped
2 garlic cloves, minced
8 oz. of extra firm tofu, pressed and diced
1-1/2 cups mushrooms, sliced
2 cups broccoli florets
3/4-1 cup green beans, sliced into 1 inch strips
1/2 cup carrots, sliced into 1 inch strips
1/4 cup water chestnuts, chopped
1/4 cup Rub with Love teriyaki sauce
Cook rice according to package directions and set aside. I like to use my rice cooker while I sauteé the rest. Heat oils and add onion and sauté until soft. Add ginger, garlic, and mushrooms and cook until mushrooms release moisture. Add tofu and cook till it starts to get a bit brown.
Meanwhile, steam broccoli, green beans and carrots for about 3 minutes until broccoli is crisp-tender. Take it off the heat and drain.
Put steamed veggies back into pot, add the cooked rice, water chestnuts and teriyaki sauce. Stir well and serve. I like to portion out into single serving freezer bowls, add an additional tablespoon of the teriyaki sauce on the top and freeze. Makes an excellent frozen lunch!