Brown rice has a nuttier, crunchier texture compared to its refined white cousin. This colourful side dish is a carb and veggie in one. Cold leftovers make for a tasty Oriental salad the next day.
1 cup brown rice
2 1/4 cups water
1 cube or pouch low-sodium chicken bouillon
1 tbsp toasted sesame oil
1 tbsp water
2 tsp soy sauce
1/2 tsp granulated sugar
2 carrots, peeled and grated (1 cup grated)
2 green onions, minced (optional)
2 tbsp sesame seeds
Bring brown rice, water and bouillon in a medium saucepan to a rapid boil. Stir, reduce to simmer and cook, uncovered, for 3 minutes. Cover and cook at low for 40 minutes. Whisk together sesame oil, water, soy sauce and sugar in a small bowl. Once rice is cooked, add grated carrot, green onions and soy dressing to cooked rice. Combine, cover with lid and set aside a minute or two to heat carrots. Garnish with sesame seeds.
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