Thursday, February 13, 2014
Lemon Dill Rice with Steamed Veggies
1 1/2 cups rice
1/2 teaspoon dill
1-2 Tablespoons lemon juice
Dash garlic granules
Vegan Bouillon (I LOVE Better Than Bouillon No-Chicken Flavor)
Veggies of Choice: asparagus, edamame, broccoli, brussel sprouts, cabbage.
Choose veggies that cook fairly quickly. Potatoes, carrots, or other tubers would do better baked, boiled, or roasted.
I have a rice cooker that also has a steamer basket for the vegetables on top, but you can also steam them on the stove top if you have a steamer basket, or if you have none of these, here are some strategies for steaming without a steamer basket.
Wash and cut the ends off your asparagus, cut brussel sprouts in half, I quarter or even eighth cabbage, floret the broccoli. This is so they cook faster, the smaller the pieces the faster they will steam.
Cook your rice according to package instructions, mine is 3 cups water to 1 1/2 cup rice. Add dill, lemon juice, garlic granules, and bouillon. Set steamer basket on top if your using a rice cooker with one like mine, or just set rice to cook while you steam your veggies.
Serve with a dollop of margarine or a dash of soy sauce.