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1red bell pepper, roasted, pureed
1⁄2cupsgreen peas, frozen, drained
1⁄2cupscarrot, small dice
1⁄2cupsgreen onion, sliced
1⁄4cupsShaoxing wine or dry sherry
Sea salt to taste
Green onion, sliced, curled, for garnish
|Amount Per Serving|
|% Daily Value*|
|Total Fat: 1.5g||2%|
|Saturated Fat: 0g|
|Trans Fat: 0g|
|Total Carbohydrate: 45g||16%|
|Dietary Fiber: 5g||18%|
- Add 1 cup of Lundberg Organic California Red Jasmine Rice and 1 ¾ cups of water to a small saucepan and bring to a boil. Cover with a tight-fitting lid, reduce heat to low-simmer, and cook for 50 minutes. Remove from heat (keep covered) and steam for 10 minutes. Set aside
- Preheat oven to 425 degrees. Roast red bell pepper until charred. Remove from oven and peel and discard the charred bits. Add to a food processor or blender and puree. Set aside.
- Add wine to a sauté pan over high heat. Flambe and add red bell pepper puree, vinegar, tamari, ginger, and garlic. Sauté for 3 minutes. Add peas, carrots, green onion, and sauté for an additional 3 minutes. Sea salt to taste. Set aside.
- In a large bowl, combine all ingredients and add sea salt to taste. Garnish with green onion and enjoy!