Asian Cabbage And Tea Rice – a delicious recipe with green tea, water, long-grain white rice, sesame seeds, salt, cabbage. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Tie tea bags onto a wooden spoon. Fill a small pot with 2 cups water; add wooden spoon with tea bags. Bring water to a boil and remove tea bags. Add rice to boiling tea water, reduce heat to medium-low, cover pot, and simmer until rice has absorbed tea water, about 20 minutes. Stir sesame seeds and salt into rice.
2
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cabbage, cover, and steam until tender yet still crisp, 5 to 10 minutes. Remove steamer from heat.
3
Place edamame and almonds in a small pot; add enough water to cover. Bring water to a boil, remove pot from heat, and drain. Chop edamame and almonds.
4
Combine cabbage, red bell pepper, edamame, and almonds in a bowl; serve over tea-infused rice.
388
kcal
Calories
19
g
Fat
46
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 green tea bags, 2 cups water, 1 cup long-grain white rice, 1 teaspoon sesame seeds, or to taste, and more.
Yes, Asian Cabbage And Tea Rice falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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