this is one of those easy peasy throw together meals that will satisfy you in a hot second. well, at least it will if you love ginger and broccoli like i do- pretty much like a fat kids loves cake (thanks for that one 50 cent)
recipe after the jump
6 cups chopped broccoli
2 cups of forbidden rice, cooked
3 tablespoons chopped ginger
3 tablespoons mirin (available in the japanese section of your market)
3 tablespoons tamari
pinch of red pepper flakes, or more (optional)
1 tablespoon maple syrup
cook two cups of forbidden rice (in my rice cooker i prefer 2 cups of rice to 2 1/4 cups of water)
chop broccoli into florets, set aside. i love the stems of broccoli too, if you haven’t tried eating those, chop them into chunks and include in your measurement. the bottoms of the stems can get tough and inedible, so make sure you’re taking note of the tenderness.
mix ginger, tamari, mirin, red pepper flakes and maple syrup.
in a large sauté pan, cook broccoli and 2/3 of ginger mixture on high heat. if the broccoli starts to stick, add a little water or more of the ginger sauce.
once broccoli has reached your texture preference, remove from heat.
serve in small bowls, with a couple spoonfuls each of rice and broccoli. mix the broccoli and rice, add a little extra ginger sauce if you’d like and then sprinkle with sesame seeds and eat up! * i also added a little siracha to mine before eating, love that extra spice!
AHH this looks super healthy but super yummy! Can't wait to make this; so excited
Yum! I LOVE the black rice. My favorite is sauteing garlic, kale & shitake mushrooms and then adding that to the rice 😉
yum maggie! lou hates mushrooms so i never cook with them (which is sad because i love them so much!). going to try it on a night when he's not home sometime soon!
I made this last night and it was delicious. It was my first time using forbidden rice and I loved the earthy, hearty flavor it gave the dish. You have some of my favorite asian recipes out there (I tried the soba noodles with shiitakes a few days ago and that might be my new favorite fall veggie bowl of all time…). Thanks for sharing! 🙂