Sunday, April 13, 2008

Hawaiian Rice Bowl

1-2 zucchini squash
1-2 yellow summer squash
2-4 carrots
2 cups frozen, shelled edamame
6 cups cooked rice

1 cup soy sauce
1 cup sugar
1 Tsp grated ginger
1 garlic clove minced
3 scallions chopped

Sesame seeds (optional)

Start a pot of rice according to package directions.

Mix soy sauce, sugar, grated ginger, garlic and scallions in a sauce pan and heat until sugar is dissolved. Continue to heat until reduced slightly. The sauce will still be liquid. Let cool and pour into a tupperware or dressing cruet and shake until well mixed.

While the sauce cools, julienne the vegetables and steam with the edamame until just tender.

While the vegetables steam check in the rice.

When the rice is done, assemble a bowl with rice, piled high with veggies and top with the sauce. You can sprinkle sesame seeds over it if you like.

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