Unfried Rice
Ingredients
- 1 cup finely chopped onion
- ½ cup grated carrot
- ¼ tsp ground black pepper
- 3 Tbsp low-sodium soy sauce
- 5½ cups low sodium vegetable broth, divided
- 1½ inch cube finely chopped fresh ginger
- 4 large garlic cloves, minced
- 2 cups dry long grain brown rice
- ½ cup frozen peas
- Toasted sesame seeds
Instructions
- To a large deep pan, add the onion, carrot, black pepper, soy sauce and only ¾ cup of vegetable broth. Sauté for 5-8 minutes, stirring occasionally, until the onions are translucent. All the broth should have evaporated as well.
- Add the ginger, garlic and ¼ cup more of broth. Cook a few minutes more until softened.
- Add the remaining 4½ cups of broth and the rice. Bring to a boil, cover and reduce the heat to low. Simmer for 45 minutes to 1 hour or until all the broth has evaporated and the rice is tender. Add the peas within the last 10 minutes of cooking. Cooking time can vary based on which rice you use.
- Once all the broth has evaporated, remove from heat, cover and steam for 10 minutes. Taste and add any additional soy sauce if needed. Garnish with toasted sesame seeds.
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