Steamed Rice and Spring Vegetables

Ingredients:

• 2 cups of white rice
• 4 cups of water
• 1/2 teaspoon of salt
• 2 tablespoons of olive oil
• 1 bunch of asparagus, woody stems trimmed and cut into bite-size pieces
• 1 cup of sugar snap peas, trimmed
• 1 red bell pepper, sliced into thin strips
• 2 garlic cloves, minced
• 2 tablespoons of soy sauce
• 2 tablespoons of sesame oil

Instructions:

1. Rinse the rice in a fine mesh strainer and place it in a pot with the water and salt. Bring it to a boil, then lower the heat to low and cover the pot. Cook for 18 to 20 minutes, or until all the water has been absorbed by the rice and it’s tender. Remove from heat and let it rest for 5 minutes.
2. Heat the olive oil in a large skillet over medium-high heat. Add the asparagus, sugar snap peas, and red bell pepper. Cook for 2-3 minutes, stirring occasionally until the vegetables are crisp-tender.
3. Add the garlic and continue cooking for 1 minute. Then drizzle the soy sauce and sesame oil over the vegetables, and toss to coat them evenly.
4. Fluff the rice with a fork and serve it in bowls. Top it with the steamed vegetables and serve immediately.

Verdict:

This steamed rice and spring vegetable dish is a light, healthy, and delicious meal idea that can be made in just under 30 minutes. The combination of fresh asparagus, sugar snap peas, and red bell peppers gives the dish a crunchy and vibrant texture, while the soy sauce and sesame oil add a savory and nutty flavor that goes well with the rice. It’s a perfect addition to any weeknight dinner, meal prep, or potluck.

Serving Suggestions:

Serve this dish as a side to grilled chicken or fish, or include it as a main course with some additional protein like tofu or shrimp. You may also garnish it with some toasted sesame seeds or chopped scallions for extra flavor and color. Enjoy it warm or cold!