Asian Coconut Rice with Steamed Vegetables

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Steaming veggies is healthy and tasty!

The healthiest way to cook vegetables to steam them. Steaming preserves many of the nutrients in our vegetables, and gives them a fresh taste. With a simple sauce mixture containing soy sauce, you can add delicious Asian flavors that work perfectly with the coconut rice that accompanies your veggies. Asian food is not always about stir-frying or deep-frying. We can recreate our favorite Eastern flavors with a healthier method and ingredients. Let’s start enjoying Asian food the wholesome way.

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Asian Coconut Rice with Steamed Vegetables

A healthy meal for the healthy-minded, try this rice and vegetable dish and you will have no regrets.
Yield 6 people
Serving Size 0.75 cup
Course Dinner, Lunch
Cuisine Asian

Ingredients

  • 1 1/2 cups rice uncooked
  • 1 cup coconut milk
  • 1 1/2 cups water
  • 1/2 teaspoon salt
  • 3 ounces snow peas
  • 1 carrot large, peeled and sliced
  • 1 zucchini large, sliced
  • 1 inch ginger slice peeled, chopped and pressed lightly
  • 1/2 inch ginger slice peeled and grated
  • 1/4 cup soy sauce
  • 1/4 cup lime juice
  • 1/2 teaspoon honey
  • 1 tablespoon sesame oil
  • 2 tablespoons sesame seeds

Instructions

  • Over medium heat, in a small dry saucepan, toast the sesame seeds then set aside.
  • Over high heat, in a medium saucepan, put together the rice, coconut milk, and water. When it boils, put down the heat to low and cover, but not completely, leaving an opening of 1/2 inch.
  • In a steamer, steam the vegetables by kind because some cook longer than the other. Cook the carrots first (about 10 - 12 minutes) then add the chopped ginger, the zucchini and the snow peas (about 7 minutes).
  • In a small bowl, mix the soy sauce, lime, honey, sesame oil and grated ginger.
  • When the vegetables are cooked, pour the sauce and mix.
  • Sprinkle the sesame seeds on the rice and the vegetables.
  • Serve the rice and vegetables while still warm.

Nutrition Information

Serving: 0.75cup | Calories: 309kcal | Carbohydrates: 44g | Protein: 6g | Fat: 12g | Saturated Fat: 8g | Sodium: 332mg | Fiber: 2g | Sugar: 3g |
SmartPoints (Freestyle): 11
Keywords Vegetarian

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Chicken and Wild Rice Soup with Goat Cheese

Risotto with Broccoli Rabe, Ricotta, & Toasted Zucchini

Creamy Brown Rice, Apple, and Broccoli Salad

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Rowena Dumlao-Giardina

Rowena is a recipe developer and food & travel writer/photographer from Italy with Asian roots. Creating healthy dishes in her own kitchen is priority. She believes there is nothing more satisfying than knowing that her family is eating natural & nutritious meals.

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