Servings: 4 (click to scale)
Ingredients
- 2/3 cup brown Basmati rice dry
- 3/4 tsp canola oil
- 2 tsp shallots peeled and minced
- 1 1/3 cup water
- 1/8 tsp kosher salt
- 3/4 cup dried nori seaweed sheet chopped thinly
- 3 Tbsp sesame oil
- 1 cup Napa cabbage shredded
- 3 Tbsp fresh garlic peeled and sliced
- 1 1/2 cup sugar snap peas
- 1 cup canned low sodium garbanzo beans drained
- 3 Tbsp fresh lemon juice
- 1/4 cup scallions bias cut
- 4 tsp hulled pumpkin seeds
- 1 1/2 Tbsp ground cumin
- 1/2 tsp kosher salt
- 1/4 tsp ground white pepper
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Instructions
- Rinse rice in cold water until the water runs clear, then drain.Heat olive oil and sauté shallots and rice to lightly toast. Add cold water and first listed salt. Bring to a boil, stir once, cover, reduce heat to low and continue to cook the rice until fluffy, about 40 minutes stirring one more time during the cooking. Set aside.
- Cut nori sheets into small squares and once the rice is done, stir into the rice and allow the nori to bloom. Set aside.
- Cut sugar snap peas into thirds. In a large sauté pan heat the sesame oil, garlic, cabbage, snap peas, and garbanzo beans, 3-5 minutes. Do not overcook.
- Incorporate the rice and nori into the sautéed vegetables. Add the second listed salt, cumin, white pepper, pumpkin seeds and lemon juice and stir thoroughly. Serve warm.
Nutrition
Calories: 400kcal | Carbohydrates: 55g | Protein: 10g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 400mg | Fiber: 7g
