Plant-Based

Ginger-Wasabi Brown Rice

Take your basic brown rice to the next level with a Japanese kick of flavor, thanks to wasabi, ginger, rice vinegar and honey! It'll only cost you three grams of fat per serving.

PERFECT PARTNERS: Try pairing this dish with fish, shellfish, pork, beef or poultry, especially if the proteins are cooked with Asian flavors.

Servings
4
Prep Time
5 min
Cook Time
45 min
Duration
50 min

Ingredients

  • 1 cup short-grain brown rice
  • 1 4-inch piece fresh ginger, peeled and sliced 1/2 inch thick
  • 1 tbsp rice vinegar
  • 2 tsp pure wasabi powder
  • 1 tsp safflower oil
  • 1/2 tsp raw honey
  • 1/4 tsp sea salt

Preparation

  1. In a medium saucepan, bring 2 cups water to a boil. Stir in rice and ginger and return to a boil. Cover, reduce heat to medium-low and simmer for 40 to 50 minutes, until rice reaches desired consistency. Remove from heat and let sit, covered, for 5 minutes.
  2. Meanwhile, in a small bowl, whisk vinegar, wasabi, oil, honey and salt. Fluff rice with a fork and drizzle with wasabi mixture. Fluff again to coat. Serve immediately.

Nutrition Information

  • Serving Size 1/2 cup
  • Calories 193
  • Carbohydrate Content 41 g
  • Cholesterol Content 0 mg
  • Fat Content 3 g
  • Fiber Content 4 g
  • Protein Content 3 g
  • Saturated Fat Content 0 g
  • Sodium Content 125 mg
  • Sugar Content 1 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g