Servings: 4 (click to scale)
Ingredients
- 1 Tbsp vegetable stock low sodium
- 2 1/2 cup water
- 1 cup brown rice
- 4 Tbsp chia seeds
- 4 Tbsp fresh cilantro chopped
- 4 ea egg
- 2 tsp sesame oil
- 1 tsp reduced sodium soy sauce
- 4 Tbsp red onion julienned
- 2 Tbsp rice wine vinegar
- 1/4 tsp kosher salt
- 1/2 tsp granulated sugar
- 1 Tbsp chia seeds
- 4 ea scallions thinly sliced
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Instructions
- Wash all produce. In a small bowl combine rice wine vinegar, salt and sugar and mix well. Add julienne red onion and mix. (Can make the day before under refrigeration)In a medium saucepot add water, vegetable base, soy sauce, half of the thinly sliced green onion and first set of chia seeds. Rinse rice well under cold water and add to pot. Bring rice to a boil and cover with a lid and reduce to a simmer. Cook until rice is a little over cooked and the moisture is completely absorbed. Remove lid and continue to cook on medium heat to cook out any liquid and make the rice a little sticky in the pot.
Nutrition
Calories: 390kcal | Carbohydrates: 52g | Protein: 14g | Fat: 15g | Saturated Fat: 3g | Sodium: 260mg | Fiber: 10g | Sugar: 2g
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