Ingredients

• 1

  cup
  Organic Red Jasmine Rice suggested substitutions
• 1 ³⁄₄

  cups
  water
• 1
  red bell pepper, roasted, pureed
• ¹⁄₂

  cups
  green peas, frozen, drained
• ¹⁄₂

  cups
  carrot, small dice
• ¹⁄₂

  cups
  green onion, sliced
• ¹⁄₄

  cups
  Shaoxing wine or dry sherry
• 2

  tbsp
  garlic, minced
• 2

  tbsp
  rice vinegar
• 2

  tbsp
  ginger, grated
• 1

  tbsp
  tamari
• Sea salt to taste
• Green onion, sliced, curled, for garnish

Instructions

1. Add 1 cup of Lundberg Organic California Red Jasmine Rice and 1 ¾ cups of water to a small saucepan and bring to a boil. Cover with a tight-fitting lid, reduce heat to low-simmer, and cook for 50 minutes. Remove from heat (keep covered) and steam for 10 minutes. Set aside
2. Preheat oven to 425 degrees. Roast red bell pepper until charred. Remove from oven and peel and discard the charred bits. Add to a food processor or blender and puree. Set aside.
3. Add wine to a sauté pan over high heat. Flambe and add red bell pepper puree, vinegar, tamari, ginger, and garlic. Sauté for 3 minutes. Add peas, carrots, green onion, and sauté for an additional 3 minutes. Sea salt to taste. Set aside.
4. In a large bowl, combine all ingredients and add sea salt to taste. Garnish with green onion and enjoy!