Ingredients

The following ingredients have 8 Servings
  • 2 cups dry long grain brown rice
  • 5 1/2 cups low sodium vegetable broth
  • 1/2 cup grated carrot
  • 1 cup finely chopped onion
  • 1/2 cup chopped red bell pepper
  • 1/4 teaspoon ground black pepper
  • 2-3 tablespoons low-sodium soy sauce or liquid aminos + extra for seasoning
  • 1 1/2 inch cube finely chopped fresh ginger
  • 4 garlic cloves (minced)
  • 1/2 cup frozen peas
  • garnish: toasted sesame seeds really add amazing flavor

Instruction

  • Prepare all the vegetables ahead of time before beginning to cook. In a large saucepan, over medium heat, add the onion, carrots, bell pepper, black pepper, liquid aminos and only 3/4 cup of vegetable broth. Saute for 5-8 minutes, stirring occasionally, until the onions are translucent. All the broth should have evaporated as well.
  • Add the ginger and garlic and 1/4 cup more of the vegetable broth. Cook a few minutes more until softened. Now add the remaining 4 1/2 cups of broth and the rice. Bring to a boil, once boiling, cover with a lid and turn down to simmer. Simmer for 45 minutes to an hour, or until all the broth has evaporated and the rice is tender. Add the peas within the last 10 minutes of cooking. The cooking time can vary based on which rice you use.
  • Once all the broth has evaporated, return the lid and let sit for 10 minutes. Taste and add any additional liquid aminos. I think I added another teaspoon or two. It makes a large amount of rice, so you can be generous with the seasoning. Garnish with toasted sesame seeds.