This is one of those comfort meals, with a slightly more decadent kick. The sesame, ginger, and tahini blend like a summer bouquet. This dish is packed with nutrition, best served in a bowl, and will render enough for a couple’s dinner. For lighter eaters, you’ll have lunch leftovers for two!
- 1 cup brown rice
- 2 1/4 cups water
- 5 cups chopped fresh vegetables (I used zucchini, carrots, green beans, eggplant, and red pepper)
- 2 tablespoons garlic, minced
- 1/2 tablespoon ginger, minced or grated
- 1 tablespoon sesame oil
- 1 tablespoon minced jalapeño or hot wax pepper (optional)
- 2 tablespoons light olive oil
- Bring the water and rice to a boil and then set on low to simmer until rice fully absorbs the water and is cooked. Leave covered, check occasionally.
- While the rice is cooking, heat the olive oil in a large frying pan, wok, or cast iron skillet. Sautee garlic until golden and add ginger and veggies. Stir briefly and add sesame oil. Stir consistently until vegetables are cooked. I occasionally put a lid on the veggies to speed along the cooking while I prepared my tahini sauce.