Sunday, August 1, 2010

Chinese Brown Rice

1 cup brown rice
2 cups water
1/2 onion, diced
1 clove garlic, diced
1 carrot, cut lengthwise into 4 and then chopped.
1/4 frozen peas
2 TBSP lang Chen Soy Sauce or brand with less 253MG per TBSP
1 TBSP sesame seed oil
1/4 cashews, lightly toasted in a dry frying pan over medium heat or in the oven
Sushi Grade Sesame seeds for garnish

Prepare the rice by bringing the water and rice to a boil, cover, and reduce heat to low until all the water evaporates.

Sauté the onion and garlic in 1 tbs of canola oil until soft. Add rice, carrot, and peas. 
Continue to sauté another 3 minutes. Add soy sauce. 
Continue to cook another minute. 
Add sesame seed oil, cashews, and sesame seeds and serve hot.

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