Basil Rice/Quinoa
Description
A fresh and flavorful rice or quinoa dish tossed with lightly scorched vegetables, sesame, fresh basil, and a touch of coconut sugar. Cooking the vegetables over high heat gives them a slightly charred edge while keeping them crisp, making this a simple yet vibrant side dish or light meal. Easy to make, kids love it.
Ingredients
- 1 cup jasmine rice or quinoa
- 3 cups water
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- 2 tablespoons roasted unsalted peanuts, optional
- 1/2 teaspoon chili flakes
- 1 sliced red bell pepper
- 1 sliced green bell pepper
- 1 sliced or diced zucchini
- 1 teaspoon coconut sugar
- Fresh basil leaves
- 3/4 teaspoon salt, or to taste
Directions
- Rinse the jasmine rice or quinoa well.
- Add the rice or quinoa and 3 cups water to a saucepan and cook until tender. Drain any excess water if necessary.
- Heat the sesame oil in a wide pan or wok over high heat.
- Add the sesame seeds, roasted peanuts, if using, and chili flakes. Sauté for about 20–30 seconds.
- Add the red and green bell peppers and cook over high heat for 2–3 minutes.
- Add the zucchini and continue cooking for another 3–4 minutes, stirring occasionally, until the vegetables are lightly charred around the edges but still have some texture.
- Add the coconut sugar and toss well.
- Add the fresh basil and cook for about 30 seconds, just until it begins to wilt.
- Add the salt only after the vegetables are cooked and mix well.
- Add the cooked rice or quinoa and gently toss everything together until evenly combined.
- Sprinkle with the white pepper powder, if using, and cook for another 1–2 minutes over high heat.
- Serve hot.