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Preparation time
15 minutes
Total time:
30 minutes
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Ingredients
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1 broccoli bouquet, cut into florets
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45 ml (3 tbsp.) of gluten-free tamari soy sauce
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30 ml (2 tbsp.) of gluten-free hoisin sauce
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5 ml (1 tsp.) of sriracha sauce
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30 ml (2 tbsp.) of canola oil
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2 shallots, chopped
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500 ml (2 cups) of frozen edamame
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2 bags (250 g) of Express basmati rice
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3 green onions, chopped
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Directions
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In a pot of boiling water, blanch broccoli florets for 2 minutes. Drain and set aside.
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Meanwhile, combine sauces in a bowl. Set aside.
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In a large pot, heat oil over high heat and sauté shallots and green onions for 1 minute.
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Add edamame and sauté for 3 minutes or until hot.
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Squeeze rice packets to separate.
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Add broccoli florets and rice, and stir to combine.
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Add sauce mixture, mixing well, and continue cooking until warmed through.
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