White Basmati Rice with
1 cup Amira Premium
1 teaspoon virgin olive oil
1 ounce each: diced carrot,
broccoli florets, asparagus
pieces, sliced zucchini,
cherry tomatoes, diced
1 ounce chopped
1 teaspoon chopped garlic
1 tablespoon cornstarch
1 teaspoon vegetable
Salt and pepper
Soak rice in water to cover for 20 minutes; drain. Boil
rice in 1¾ cups water, covered, for about 15 minutes.
Let stand for 5 minutes before serving.
In a sauté pan, heat olive oil over medium heat. Add
garlic and onion, stir-fry for 1-2 minutes, then add
vegetables. Stir-fry for 30 seconds. Add ½ cup water.
Dissolve cornstarch and vegetable powder in 5 tablespoons cold water; add to the vegetables. Cook until
thickened. Add salt and pepper to taste. Serve over rice.
Makes 2 servings.
Variation: Chicken , beef, or shrimp can be added to
Warm Brown Rice Miso Salad
Lundberg Family Farms
Marinate tofu in dressing at least 4 hours.
Cook rice according to package directions.
In a saucepan, mix 1 tablespoon vinegar, juice, 1 cup
stock, miso, soy sauce, mushrooms, garlic and ginger; bring to a boil. Mix cornstarch and remaining
stock, add to saucepan and simmer until thickened.
Press tofu to remove moisture. Cut into 4 portions.
Brush both sides with oil; season with pepper. Heat
grill to medium-high. Brush cooking surface with 1
tablespoon oil and grill tofu for 5 minutes per side.
Arrange 2 cups of salad greens
on each plate. Drizzle with
dressing. Top with rice,
tofu and sauce.
Makes 4 servings.
1 pound extra-firm tofu
Sesame ginger dressing
1 cup Lundberg Family Farms
short grain brown rice
1 tablespoon rice vinegar
1 cup orange juice
1¼ cup vegetable stock,
2 tablespoons miso
1 tablespoon soy sauce
1 cup mushrooms, diced
4 garlic cloves, minced
1 tablespoon minced
2 tablespoons cornstarch
Toasted sesame oil
Coarse black pepper
8 cups salad greens