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Amy's Thai Vegetables And Rice Recipe

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Amy's Thai Vegetables & Rice in a Coconut Cashew Sauce Review Freezer Meal Frenzy
Amy's Thai Vegetables & Rice in a Coconut Cashew Sauce Review Freezer Meal Frenzy from freezermealfrenzy.com

Description

Amy's Thai Vegetables and Rice Recipe is a delicious and healthy vegetarian dish that combines a variety of fresh vegetables with flavorful Thai spices and aromatic rice. This recipe is perfect for those who want to enjoy a flavorful and satisfying meal without the added guilt of heavy meats and sauces. The dish is easy to prepare and is a great way to add more vegetables into your diet.

Prep Time

The prep time for Amy's Thai Vegetables and Rice Recipe is approximately 20 minutes. This includes chopping the vegetables and measuring out the ingredients.

Cook Time

The cook time for this recipe is approximately 30 minutes.

Ingredients

  • 1 cup uncooked jasmine rice
  • 2 cups water
  • 1 medium red onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 cup snow peas, trimmed
  • 1 cup chopped broccoli florets
  • 1 cup chopped carrots
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon coconut oil
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon Thai red curry paste
  • 1/4 cup chopped fresh cilantro
  • 1 lime, cut into wedges

Equipment

  • Cutting board
  • Sharp knife
  • Large pot
  • Large skillet
  • Measuring cups and spoons

Method

1. Rinse the rice in a fine-mesh strainer and place it in a large pot with 2 cups of water. Bring to a boil, then reduce the heat to low, cover and simmer for 20 minutes until the rice is tender and the water is absorbed. 2. While the rice is cooking, heat the coconut oil in a large skillet over medium-high heat. Add the onion and peppers and cook for 5-7 minutes until they are tender. 3. Add the snow peas, broccoli, carrots, garlic, and ginger to the skillet and cook for another 5 minutes until the vegetables are just tender. 4. In a small bowl, whisk together the soy sauce, honey, rice vinegar, and Thai red curry paste. 5. Pour the sauce over the vegetables and stir to coat. 6. Serve the vegetables over the cooked rice and garnish with fresh cilantro and lime wedges.

Notes

This recipe can be easily customized to your taste preferences. You can add more or less vegetables depending on what you have on hand, and adjust the amount of spice to your liking. You can also add some protein, such as tofu or shrimp, to make it a more filling meal.

Nutrition Info

This recipe makes 4 servings. Each serving contains approximately:
  • Calories: 350
  • Total fat: 6g
  • Saturated fat: 4g
  • Cholesterol: 0mg
  • Sodium: 700mg
  • Total carbohydrates: 69g
  • Dietary fiber: 6g
  • Sugars: 18g
  • Protein: 8g

Recipe Tips

- Use fresh vegetables for the best flavor and texture. - Make sure to rinse the rice well before cooking to remove any excess starch. - If you want to make this recipe vegan, you can use agave nectar instead of honey. - Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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