Ingredients

  • 1
    cup
  • 1 34
    cups
    water
  • 1
    red bell pepper, roasted, pureed
  • 12
    cups
    green peas, frozen, drained
  • 12
    cups
    carrot, small dice
  • 12
    cups
    green onion, sliced
  • 14
    cups
    Shaoxing wine or dry sherry
  • 2
    tbsp
    garlic, minced
  • 2
    tbsp
    rice vinegar
  • 2
    tbsp
    ginger, grated
  • 1
    tbsp
    tamari
  • Sea salt to taste
  • Green onion, sliced, curled, for garnish

Nutrition Facts

Serving Size: 1 cup
Serves: 4
Amount Per Serving
Calories: 210
% Daily Value*
Total Fat: 1.5g 2%
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg 0%
Sodium: 1460mg 63%
Total Carbohydrate: 45g 16%
Dietary Fiber: 5g 18%
Sugars: 4g 8%
Protein: 6g 12%

Instructions

  1. Add 1 cup of Lundberg Organic Red 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
  2. 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.
  3. 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.
  4. In a large bowl, combine all ingredients and add sea salt to taste. Garnish with green onion and enjoy!

Products & Substitutions

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