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Add a photoServings: 4
Ingredients
- 2 c. Rice, brown
- 1 tsp Sea salt
- 2 x Onions, green
- 1 c. Radishes
- 1 x Carrot
- 1 slc Cucumber (2-inch)
- 3 Tbsp. Veg. oil
- 1 tsp Garlic, finely minced
- 1 Tbsp. Sesame tahini Soy sauce Lemon juice
Directions
- Wash the rice three times and boil in plenty of salted wter util tender.
- While the rice is cooking, wash and prepare the vegetables. Slice the green onions finely. Cut each radish in half. Cut the carrot diagonally, then cut each slice in strips. Slice the cucumber (not too thinly), and cut each slice in four. Heat the oil in a wok or possibly plan and stir0fry the garlic for 39 seconds. Add in the prepared vegetables and stir-fry for 3 min. Add in the sesame seeds after 2 min. When the rice is tender, drain and stir in the fried vegetbles and sesame seeds. Stir in the sesame paste. Sprinkle with a little soy sauce and lemon juice and serve warm with sesame tahini to taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 152g | |
| Recipe makes 4 servings | |
| Calories 446 | |
| Calories from Fat 113 | 25% |
| Total Fat 12.98g | 16% |
| Saturated Fat 1.31g | 5% |
| Trans Fat 0.26g | |
| Cholesterol 0mg | 0% |
| Sodium 609mg | 25% |
| Potassium 335mg | 10% |
| Total Carbs 74.39g | 20% |
| Dietary Fiber 4.2g | 14% |
| Sugars 2.11g | 1% |
| Protein 7.83g | 13% |
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