asian cabbage and tea rice

Ingredients

• Servings: 4
• 4 green tea bags
• 2 cups water
• 1 cup long-grain white rice
• 1 teaspoon sesame seeds, or to taste
• salt to taste
• 1 pound cabbage, chopped
• 1 cup shelled edamame (green soybeans)
• 1 cup slivered almonds
• 1 red bell pepper, minced

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• tie tea bags a wooden spoon. fill a small pot with 2 cups water; add wooden spoon with tea bags. bring water to a boil and remove tea bags. add rice to boiling tea water, reduce heat to medium-low, cover pot, and simmer until rice has absorbed tea water, about 20 minutes. stir sesame seeds and salt into rice.
• place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. bring water to a boil. add cabbage, cover, and steam until tender yet still crisp, 5 to 10 minutes. remove steamer from heat.
• place edamame and almonds in a small pot; add enough water to cover. bring water to a boil, remove pot from heat, and drain. chop edamame and almonds.
• combine cabbage, red bell pepper, edamame, and almonds in a bowl; serve over tea-infused rice.