Healthy "Chinese" Rice

We have been having a heat wave in Toronto so the very thought of cooking is daunting. Now is the time to bring out appliances that make cooking easier.  The electric rice cooker is one of my favourite appliances because my family enjoys eating rice. For this recipe I used Bok Choy, Sugar Snap peas and Carrots to keep the vegetables in the Oriental theme.  However you could use any vegetables you have on hand to make this flavorful, yet simple rice dish.

Ingredients

4 cups chopped Bok Choy

2 cups sugar snap peas cut on a slant

1 cup sliced baby carrots ( if using large carrots cut the slice in half)

2 medium onions sliced

salt to taste

1/4 teaspoon ground black pepper 

1 teaspoon ginger powder

1 teaspoon garlic powder

1 tablespoon Soy Sauce ( light, reduced salt or vegan alternatives can also be used) 

2 cups Basmati Rice ( washed until water runs clear, and soaked in clean water for at least 15 minutes) 

3 cups of vegetable broth or water

2 Tablespoons or 1/2 cup Toasted Cashew nuts or any other nuts (optional)

Method

Put 2 tablespoon of vegetable oil in the rice maker. Turn it on. When the oil is hot , add the onions and cook till translucent.

Add the drained rice and give a stir to mix. Add the vegetables, spices, Soy Sauce and salt to taste. ( I used 2 teaspoons of salt because the Soy Sauce adds some salt as well.) Stir well and add the broth. Cover and make sure the rice maker is on.

In the meantime toast the nuts.  Using a dry non-stick pan put the nuts in it and turn the stove to medium heat. Watch the nuts and stir because as the pan heats up the nuts will brown and toast. Do not burn . Remove when lightly browned. Put aside.

When the rice cooker turns off.  Give the rice a stir and fluff it.  Serve with the cashew nuts on the top.  Enjoy!

Approximate nutritional values based on 6 servings

Amount Per Serving

• Calories 267.9
• Total Fat 6.7 g
• Saturated Fat 1.2 g
• Polyunsaturated Fat 1.0 g
• Monounsaturated Fat 4.2 g
• Cholesterol 0.0 mg
• Potassium 518.3 mg
• Total Carbohydrate 47.5 g
• Dietary Fiber 2.5 g
• Sugars 4.3 g
• Protein 7.1 g

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.