Sesame Vegetable Rice
Submitted by trujiljr
Simple vegetarian sesame vegetable rice bowl with brown rice, stir-fried mixed vegetables, toasted sesame seeds, and liquid aminos. A clean, wholesome weeknight dinner in 40 minutes.
YIELD
4 servingsPREP
15 minCOOK
25 minREADY
40 minSometimes the best meals are the ones that don’t try too hard. Brown rice, whatever vegetables you have on hand, toasted sesame seeds, and a drizzle of liquid aminos. That’s dinner.
The sesame seeds get toasted first in a dry skillet until they’re fragrant and golden, then set aside while the vegetables get a quick sauté in the same pan. Broccoli, cabbage, squash, whatever you’ve got in the crisper drawer works here. Keep them crisp and bright.
Pile the vegetables over the rice, scatter on those toasted seeds, and finish with liquid aminos to taste. It’s the kind of flexible, back-pocket recipe that feeds you well on a busy Tuesday without requiring a grocery run or a plan.
Variations
- Add protein: Cubed tofu, edamame, or a fried egg on top turns this from a side dish into a full meal.
- Swap the grain: Quinoa or cauliflower rice work just as well if you’re looking to change things up or cut carbs.
- Spice it up: A drizzle of chili oil or sriracha over the top adds heat that plays nicely against the nutty sesame.
Ingredients
Directions
When rice is almost ready, toast sesame seeds in a dry, heavy skillet over medium heat until they brown and smell fragrant.
Set them aside in a small bowl.
In the same skillet sauté vegetables in 1 tablespoon oil, beginning with those that take longest to cook.
You can also stir-fry them with a small amount of liquid, covered.
Do not overcook; vegetables are ready when heated through.
Serve vegetables over rice, sprinkled with seasme seeds and topped with liquid aminos to taste.
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