PREP
COOK
INACTIVE
10 min
20 min
0 min
TOTAL TIME
30 min
COOKING METHOD(S):
Stovetop
Bloom the Aromatics Before Adding Rice
Jasmine rice already brings its own floral aroma, so this recipe is about adding just enough to make it interesting without covering that up. Ginger and green onions warm in the pan first, releasing their fragrance before the rice and water ever arrive. A splash of tamari gives the finished pot a savory edge. It works especially well under grilled meat, glazed fish or an Asian-inspired bowl when plain rice would do the job but you want the side to contribute something too. Serve it with my Miso, Maple & Ginger Glazed Sablefish (Black Cod) and Crunchy Sesame-Ginger Cabbage & Carrot Slaw.
Related Recipes
Cucumber & Radish Rice Vinegar Salad
Crunchy Sesame-Ginger Cabbage & Carrot Slaw
Miso & Maple Roasted Japanese Sweet Potatoes
Miso, Maple & Ginger Glazed Sablefish (Black Cod)
Ginger & Green Onion Jasmine Rice with Tamari
CATEGORY:
Sides
SERVINGS
4
+
-
SERVING SIZE
1 cup
INGREDIENTS
For the Rice
1 1/3 cups
Jasmine Rice
2 tsp
Avocado Oil
1 1/2 Tbsp
Ginger, Fresh (finely grated)
3
Green Onions (thinly sliced)
2 cups
Water
3/4 tsp
Vegetable Bouillon Paste
1 1/2 Tbsp
Gluten-Free Tamari
2 tsp
Rice Vinegar
3/4 tsp
Sesame Oil
3/4 tsp
Sesame Seeds
Garnish
1
Green Onions (thinly sliced)
INSTRUCTIONS
Rinse the rice if appropriate for the variety and drain well.
Heat the oil in a saucepan and cook the ginger and green onions until fragrant.
Add the rice and stir for 1–2 minutes to lightly toast the grains.
Add the measured water and bouillon paste. Bring to a boil, reduce to low, cover and cook until the liquid is absorbed.
Remove from the heat and rest covered for 10 minutes. Fluff with a fork and fold in the rice vinegar, tamari and sesame oil.
Serve hot and garnish with more green onions and sesame seeds.
Rinse the rice if appropriate for the variety and drain well.
Heat the oil in a saucepan and cook the ginger and green onions until fragrant.
Add the rice and stir for 1–2 minutes to lightly toast the grains.
Add the measured water and bouillon paste. Bring to a boil, reduce to low, cover and cook until the liquid is absorbed.
Remove from the heat and rest covered for 10 minutes. Fluff with a fork and fold in the rice vinegar, tamari and sesame oil.
Serve hot and garnish with more green onions and sesame seeds.
