Rice Bowl with Tamari Ginger Sauce
Recipe for the week of September 2-6, 2024 **Please Note: Ingredients and recipes are subject to change due to product availability and teacher’s discretion.**
Servings Prep Time
4servings 10 minutes
Cook Time
45 minutes
Servings Prep Time
4servings 10 minutes
Cook Time
45 minutes
Ingredients
For the Rice
  • 1cup short-grain white rice
  • 1 ½cups water
  • Dash Salt
For the Vegetables
  • 1 red bell pepperthinly sliced
  • 1 green bell pepperthinly sliced
  • 2 Carrotspeeled and julienned
  • ½ red onionthinly sliced
  • ¾cup edamame
  • 1/5 bunch green onionchopped for garnish
For the Sauce
  • 3tablespoons tamari
  • 2tablespoons maple syrup
  • 2tablespoons rice vinegar
  • 1 garlic cloveminced
  • ¼inch gingerpeeled and minced
  • 1tablespoon white miso
  • 1tablespoon vegetable broth
  • 2teaspoons cornstarch
Instructions
For the Sauce
  1. Place all the ingredients in a small bowl, whisk, and set aside.
For the Rice
  1. Combine white rice, water, and salt in a pot. Bring to a boil uncovered over high heat.
  2. Reduce heat to low, cover, and let simmer for 40 minutes until water has been completely absorbed. Remove from heat and let rest 10 minutes before serving.
For the Vegetables
  1. In a non-stick pan. Add the bell peppers, carrots, onions, edamame, tamari; sauté until the vegetables have reached their desired tenderness, about 3 to 5 minutes.
  2. Add the sauce, stir constantly and heat on high until it thickens, continue to stir constantly for several minutes. When the veggies are completely coated in the sauce, remove from heat.
To Assemble
  1. To assemble, place rice in a bowl, add stir fried veggies, and top with green onions.