Asian Cabbage and Tea Rice

Steamed cabbage, edamame, and almonds are served over tea-infused rice in this quick and easy Asian-inspired meal.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 375 Calories

Ingredients

• 2 cups water
• salt to taste
• 1 cup long-grain white rice
• 1 red bell pepper, minced
• 1 cup slivered almonds
• 1 teaspoon sesame seeds, or to taste
• 4 green tea bags
• 1 pound cabbage, chopped
• 1 cup shelled edamame (green soybeans)

Recipe Instructions

Step 1

Tie tea bags onto a wooden spoon. Fill a small pot with 2 cups water; add wooden spoon with tea bags. Bring water to a boil and remove tea bags. Add rice to boiling tea water, reduce heat to medium-low, cover pot, and simmer until rice has absorbed tea water, about 20 minutes. Stir sesame seeds and salt into rice.

Step 2

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cabbage, cover, and steam until tender yet still crisp, 5 to 10 minutes. Remove steamer from heat.

Step 3

Place edamame and almonds in a small pot; add enough water to cover. Bring water to a boil, remove pot from heat, and drain. Chop edamame and almonds.

Step 4

Combine cabbage, red bell pepper, edamame, and almonds in a bowl; serve over tea-infused rice.