Teriyaki Rice Bowl with Almonds

The Plantastic Vegan

I'm a Vegan trying hard to eat a Whole Food Plant Based No Oil diet. I like to try different bloggers recipes.

subheading: For the Sauce:

⅓ cup low sodium soy sauce

¼ cup rice wine vinegar

¼ cup maple or date syrup

1½ tablespoon dry sherry or a sweet marsala or leave out, if you don't have

1 teaspoon cornstarch or arrowroot

¼ tsp ground ginger

1 tsp lemon juice

3 tablespoons water

subheading: For the Rice:

½ cup almonds, roasted

1½ cups broth + ¼ cup for sauteeing*

2 garlic cloves minced

1 red bell pepper, chopped

2 carrots, shredded

1½ cups uncooked brown rice, rinsed well

1½ cup broccoli florets, smaller pieces

½ cup frozen shelled Edamame beans, thawed

subheading: Garnish:

Sesame seed

green onions

Roast almonds in oven at 350° for 10 minutes, stirring ½ way through. Set aside.

In a small pot over medium heat, add the soy sauce, vinegar, maple syrup, sherry/wine and starch and water and stir to combine. Bring to a boil until thickened.

In a large skillet heat up ¼ cup veggie broth and add garlic for about 2 minutes.

Add the carrots and red pepper, cook for 2 minutes more.

Add ⅓ cup of the teriyaki sauce, the rice and 1½ cups of the vegetable broth. Turn heat up to medium-high and bring to a boil. Then cover and reduce heat to simmer for 10 minutes.

Then add the broccoli, edamame, and almonds and cook ~ 10+ minutes more or until all the liquid is absorbed. This will take different times, depending on the rice used. I'm using a 20 minute Uncle Ben's brown rice that only takes 20 minutes to cook, so yours may take longer. Just keep checking every few minutes.

Remove from heat and drizzle with some of the reserved teriyaki sauce and top with sesame seeds and green onion.

*I use Better than Boullion's Organic Vegetable Base to make broth. It's fabulous and drinkable on its own. There's also a low sodium version. Only the Organic version is oil-free.

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