Five-Spice Oriental-style Rice

Vegan

Brown Rice Goes All Sexy with This Aromatic Taste of the Orient

If you haven't tasted five spice powder, you're in for a nice surprise - this lovely simple dish combines the mellow, aromatic spice taste with a little ginger, garlic and sesame... mmm! Great on its own or even better with some fried tofu and greens!

For a gluten-free option use tamari soya sauce, which is wheat/gluten-free.

Serves:

2 - 4

Time:

40 minutes

Gluten free

No nuts

Reduced fat

Reduced sugar

Ingredients:

1 cup long-grain brown rice
1 tbsp toasted sesame oil
1 tsp fresh ginger root, grated
1 clove garlic, crushed
1-2 tsp five-spice powder
¼ tsp salt
350g/13fl oz vegan stock
4 tbsp dry sherry or Chinese rice wine
Splash of shoyu or tamari soya sauce

Method:

1. Rinse rice in a sieve with cold water and set aside to drain.

2. Warm the oil in a medium saucepan and add the ginger, garlic and five-spice powder. Fry gently for 1 minute, stirring constantly. Add the rice and salt. Cook, stirring constantly, for another 2 minutes.

3. Add the stock and sherry/wine, bring to the boil and then gently simmer for about 25-40 minutes or until the liquid is all absorbed and the rice is tender. Add soya sauce to taste and serve.