Author Notes: This definitely will serve a crowd! It is also super cheap, super easy, vegan, gluten-free and oil-free as well. This isn’t fried rice made the traditional way, but made with a few inexpensive ingredients and guilt-free! —TheHealthyFlavor
cups slow-cooking brown & wild rice blend, I used Lundberg brand
cups low sodium vegetable broth
cup grated carrot
cup frozen peas
cup finely chopped onion
large garlic cloves, minced (about 2 tablespoons)
tablespoons Braggs liquid aminos (or soy sauce) plus extra for seasoning later depending on how much sodium your broth contains
teaspoon ground black pepper, to taste (add more for a spicier flavor)
Toasted sesame seeds to garnish
- Prepare all the vegetables (chopping/grating) ahead of time before beginning to cook.
- In a large saucepan, over medium heat, add the onion, carrots, black pepper, liquid aminos and only 3/4 cup of vegetable broth. Saute for 5-8 minutes, stirring occasionally, until the onions are translucent. All the broth should have evaporated as well.
- Now, add the ginger and garlic and 1/4 cup more of the vegetable broth. Cook a few minutes more until softened.
- Now add the remaining 4 1/2 cups of broth and the rice and peas. Bring to a boil, once boiling, cover with a lid and turn down to simmer. Simmer for 45 minutes to an hour, or until all the broth has evaporated and the rice is tender. The cooking time can vary based on which rice you use. Once all the broth has evaporated, return the lid and let sit for 10 minutes.
- Taste and add any additional liquid aminos. I think I added another teaspoon or two. It makes a large amount of rice, so you can be generous with the seasoning. Garnish with toasted sesame seeds. They really complete this dish!
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