Riso alla Cantonese

Riso alla Cantonese is a delightful vegan twist on the classic Italian rice dish, featuring a medley of colorful vegetables and savory soy sauce. This fragrant, one-pot meal is perfect for a quick weeknight dinner or a satisfying lunch.

Ingredients

• Arborio rice - 150 grams
• Vegetable broth - 500 ml
• Carrot - 1 medium, diced
• Peas - 100 grams (fresh or frozen)
• Red bell pepper - 1 medium, diced
• Green onion - 2 stalks, sliced
• Garlic - 2 cloves, minced
• Soy sauce - 2 tablespoons
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Sesame oil - 1 teaspoon
• Fresh coriander - for garnish

Steps

1. Heat the olive oil in a large pan over medium heat.
2. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Stir in the diced carrot, red bell pepper, and peas, and cook for 5 minutes until vegetables are slightly tender.
4. Add the Arborio rice to the pan and toast for 2 minutes, stirring frequently.
5. Pour in the vegetable broth and bring to a boil.
6. Reduce the heat to low, cover the pan, and simmer for about 15 minutes or until the rice is cooked and has absorbed most of the broth.
7. Stir in the soy sauce, sesame oil, salt, and black pepper to taste.
8. Remove from heat and let it sit covered for 5 minutes.
9. Fluff the rice with a fork and garnish with sliced green onions and fresh coriander before serving.

Nutrition

• Calories: 380
• Protein: 10 g
• Carbs: 70 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from the vegetables.
• High in fiber which supports digestive health.

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