Garlic Ginger Rice Pot Recipe
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Garlic Ginger Rice Pot Recipe

An attractive, easy and healthy rice and veggie meal, at a very attractive price.

This recipe is very easy and very versatile. If you've read any of my other recipes (such as Bean Barley Soup or Potato Salad: Healthier Version with Many Variations) you'll know I am all about versatility. Not everyone likes the same things, so to be able to customize certain meals to fit your own tastes is great, in my opinion. Another great thing about this recipe is that it doesn't really require any precise measurements. You will be cooking rice according to the package directions (which is usually one part rice to two parts water), and everything else can be added in whatever quantities you see fit.

This meal takes a little longer to cook because it contains rice and beans, but you could always use minute rice and canned beans or prepare these items ahead of time for a quicker dinner. Keep in mind that all the vegetables are optional and you can omit or add whatever you'd like. This recipe is much like a stir-fry. Other vegetables, such as zucchini, mushrooms, and peppers, for example, fit very nicely into this recipe. Full of vitamins and fiber with all the vegetables, this recipe is low in fat and great for weight loss.

Ingredients

water to cook beans and rice

about 1 cup dry brown rice (cooked according to package directions)

a small handful dry beans (fully cooked)

a small bunch of broccoli florets (or chopped broccoli)

a small bunch of cauliflower florets (or chopped cauliflower)

1 small onion, chopped

1 small carrot, sliced

a large handful or can of baby corn or whole kernel corn

4-6 garlic cloves, minced

a few large pinches ground ginger (or use fresh ginger)

a few large splashes soy sauce

dash olive oil

Directions

Cook rice according to package instructions. Cook beans until soft.

While rice and beans are cooking, prepare all the veggies. Simmer the onions and carrots over medium heat in a little olive oil for about ten minutes, then add the rest of the veggies (except beans) and soy sauce. Cook on low for another ten minutes or so. Add the rice and beans and a few more splashes soy sauce as well as the garlic and ginger.

Remove from heat and serve warm. Serves about 5 (depending on the quantities you used).

Great fresh or as leftovers. Serve with a large garden salad, slices of fresh tomato, or with fried chicken (or veggie chik'n patties for us vegetarians!). Try this in a tortilla wrap with cheese and hot sauce.

This is also a great vegetarian and vegan recipe to use for potlucks, parties, and other occasions. 

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Comments (19)

Having rice as our staple food, I guess I'd better try it..

This sounds really great, Bethany. Thanks for sharing.

Thanks for this recipe Beth.

Yummm.... Thanks for sharing......

Returning with a well deserved vote.... Good work

Love any meal that contains rice...nice recipe..voted up

Great recipe! I really like ginger, I had a friend from Pakistan who used it in a lot of things. It's very versatile.

Sounds very nice!

Sounds delicious. Well done. Thanks for this recipe. I will be trying it. Voted up.

Sounds like a delicious recipe worth the wait. voted up.

This sounds so good.

Looks amazing! I'm going to have to get the crock pot out! *Grins*

I love garlic in menus. This sounds delicious thanks, FB liked.

This sounds good. Out of votes...

I am not a vegetarian but I have cut down the amount of meat I eat greatly. I really think this recipe sounds great, so have voted it up and added it to Google+

Delicious. Perhaps it's time I'll try this recipe.

It sounds nice. Thanks for the recipe.

This is a great recipe since I love garlic. Thanks for this healthy recipe of yours. Voted and shared.

I like garlic and like it in every foods, votes

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