GREEN TEA RICE
Green tea rice is a Japanese comfort food made of steamed rice and savory green tea. It's healthy, simple, & goes well with a variety of entrees.
Provided by Rasa Malaysia
Categories Japanese Recipes
Time 15m
Number Of Ingredients 6
Steps:
- In a small sauce pan, bring the water to a a simmer, add the green tea leaves and salt and turn off the heat. Set aside for 10 minutes. Drain and filter the tea. Discard the green leaves.
- Get a large shallow bowl, put the steamed rice, and add the scallions and sesame seeds on top of the rice. Pour the green tea over the rice and serve immediately.
Nutrition Facts : Calories 124 calories, Carbohydrate 27 grams carbohydrates, Fat 1 grams fat, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 2 people, Sodium 297 milligrams sodium
GREEN TEA RICE
This is from the July/August 2009 Vegetarian Times. They recommend serving with low-sodium soy sauce and chili oil. Posted for safekeeping.
Provided by smellyvegetarian
Categories Rice
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place tea bags in a 4 c measuring cup and cover with 3 c water. Steep 7-10 minutes and discard the tea bags.
- Combine rice, garlic, ginger, and tea in a medium saucepan and bring to a boil. Cover pan, reduce heat to medium low, and simmer 10 minutes.
- Add frozen vegetables and cover pan again. Cook 5-10 minutes more, or until tea is absorbed and vegetables are hot and crisp-tender. Stir in green onions and sesame seeds and season with salt and pepper.
Nutrition Facts : Calories 155.4, Fat 5.2, SaturatedFat 0.8, Sodium 49.3, Carbohydrate 23.6, Fiber 3, Sugar 1.1, Protein 4.4
MATCHA GREEN RICE
Try matcha a whole new way: Make a savory rice bowl.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put the rice in a fine-mesh sieve and rinse under cold water, stirring with your hand, until the water runs clear. Shake well to remove as much water as possible. Set the sieve over a bowl to continue draining, 5 minutes.
- Transfer the rice to a medium saucepan and whisk in 1 3/4 cups water, the matcha and 1 teaspoon salt. Bring to a boil, then immediately reduce the heat to low. Cover and cook until the water is absorbed and the rice is tender, about 20 minutes. Remove from the heat and let sit, covered, 10 minutes.
- Meanwhile, cut the seaweed snacks into matchsticks with kitchen shears. Mix the vinegar and sugar in a small bowl until dissolved.
- Fluff the rice and gently fold in the vinegar-sugar mixture, pickled ginger, scallion whites, sesame oil, 2 teaspoons sesame seeds and salt to taste. Divide among bowls and top with the seaweed snacks, scallion greens and remaining 1 teaspoon sesame seeds.
ROASTED RICE WITH GREEN TEA
Make and share this Roasted Rice With Green Tea recipe from Food.com.
Provided by Ling 233771
Categories Beverages
Time 10m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Heat skillet till it's hot.
- Wash the rice grains (doesn't matter if they're short, medium or long grains) and pat dry.
- Pan fry the rice in the hot skillet till golden brown. No need water or oil.
- In a teapot, put in roasted rice, green tea and boiling water.
- Let it sit for a couple of minutes before serving.
- You can change the amount of the ingredients according to your taste.
CATHERINE'S MAGIC GREEN TEA RICE
Steps:
- Place the rice in a pan or bowl with the lemon juice and water to cover and soak overnight, or for at least 8 hours.
- Preheat the oven to 375°F.
- Drain the rice in a fine-mesh sieve and rinse well under running cold water. Put the rice in a 2-quart casserole dish or other baking dish with a fitted lid. Pour the tea and broth over the rice, add the salt, and carefully stir. Cover and bake for 40 to 60 minutes, until the rice is tender and has absorbed all of the moisture. Fluff with a fork, then add the scallions and fluff again.
- variation
- If you'd rather cook this dish on the stovetop, here's how: Bring the tea and broth to a boil in a saucepan, then stir in the rice and salt. Lower the heat, cover, and simmer for 25 minutes. Check the rice, and if there are steam holes in the top, it's ready; if not, cook for about 5 minutes more. Remove from the heat, fluff with a fork, then add the scallions and fluff again. This recipe also works well in a rice cooker; just add all of the ingredients and press the cook button.
- storage
- Store in an airtight container in the refrigerator for 5 days, or in the freezer for 1 month.
- nutrition information
- (per serving)
- Calories: 175
- Total Fat: 1.1g (0g saturated, 0g monounsaturated)
- Carbohydrates: 36g
- Protein: 3g
- Fiber: 2g
- Sodium: 330mg
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