Sticky Rice with spinach
Servings: 2
Prep Time: 10 minutes
Cook Time: 30 minutes
Rating: 0.0 / 5
(0 votes)
Ingredients
-
2 cups Rice, white, glutinous, raw
- 1 teaspoon coconut oil
- 3 teaspoons spicy broad bean sauce
- 1/2 medium red onion diced fine
- 3 cloves garlic diced fine
- 1 teaspoon palm sugar
- 3/4 cup water
- 1/8 teaspoon 5 star anise
- 1/8 teaspoon white pepper
- dash of salt
- 1 cup wheat gluten diced
- 2 cups spinach
- 2 cups string beans
- 1 large diced red pepper
- 1 tablespoon fish sauce
- 5 leaf boston lettuce
rice cooker or a traditional Southeast Asian conical weaved basket with metal pot
Instructions
This is best using a traditional Southeast Asian conical weaved basket with metal pot, which are available at International grocery stores
Soak rice overnight.
Drain rice and place in the conical steamer basket. Set the steamer basket over several inches of boiling water in the pot that was made for using the conical steamer. Cover with lid and steam for 30 minutes, or until the rice is shiny and tender.
Drain rice and place in the conical steamer basket. Set the steamer basket over several inches of boiling water in the pot that was made for using the conical steamer. Cover with lid and steam for 30 minutes, or until the rice is shiny and tender.
While rice is cooking
Sauté onions and garlic in olive oil until golden brown. Add spicy broad bean sauce and sauté for a few minutes. Add 3/4 cup water. Stir
Add wheat gluten, spinach, string beans, red pepper, palm sugar, white pepper, star anise powder, braggs liquid aminos and salt. Sauté for a few minutes. Take off burner and add bean sprouts, fresh basil and fresh mint.
Place the Boston lettuce leaves on serving plate. Place sticky rice over the lettuce. Spoon the vegetables over the rice. Spoon the sauce from the vegetables over the rice so it can soak in.
Comments
This is a great Vietnamese dish to make. Sticky rice and vegetables go together.
Nutritional Information
| Nutrition Facts | |
|---|---|
| Serving Size 1 Sticky Rice with spinach Servings Per Batch 2 | |
| Amount Per Serving | |
| Calories1008 | Calories from Fat 20 |
| % Daily Value * | |
| Total Fat 6g | 8% |
| Saturated Fat 2g | 12% |
| Monounsaturated Fat 1g | |
| Polyunsaturated Fat 1g | |
| Trans Fat 0g | |
| Cholesterol 0g | 0% |
| Sodium 839mg | 35% |
| Potassium 1064mg | 30% |
| Total Carbohydrate 215g | 72% |
| Dietary Fiber 18g | 70% |
| Sugars 9g | |
| Protein 26g | 52% |
| Vitamin A | 130% |
| Vitamin C | 220% |
| Calcium | 16% |
| Iron | 8% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition Visualization
Macronutrient Breakdown
% Daily Value
Nutrition Facts (per serving)
| Calories | 2465 kcal | 123% DV |
| Protein | 30.4g | 61% DV |
| Total Fat | 45.2g | 58% DV |
| Carbohydrates | 546.7g | 199% DV |
| Fiber | 31.3g | 112% DV |
| Sugar | 13.1g | 26% DV |
| Sodium | 2016mg | 88% DV |
* Percent Daily Values are based on a 2000 calorie diet
Reviews & Comments 0