Vegan Thai Red Rice
This dish combines Thai red rice, water-chestnuts, sweet sugar snap peas, green peas and more to create a spicy, delicious meal.
|4 1⁄2||c||Thai Red Rice|
|5||oz||water- Chestnuts (rinsed)|
|3⁄4||c||green peas (frozen)|
|5||scallions (thinly sliced, halfway up green)|
|6||baby portabella mushrooms|
|2||ds||red pepper flakes|
|1⁄2||c||vegan broth (approx.)|
|3||T||Sriracha (or to taste)|
|1||T||rice wine vinegar|
|Prep time||30 minutes|
In a wok, over medium heat, saute scallions and thinly sliced mushrooms in a few tablespoons of vegan broth, adding more, if nessasary. Cook 8 minutes, stirring infrequently.
Add cilantro, grated garlic, soy sauce, and lemon juice and cook 3 more minutes.
Add sugar snow peas, frozen green peas, cilantro and enough vegan broth to partially cover the raw veggies. Cover and let cook over medium low heat for 4 minutes.
Add rice and mix ingredients until well combine.
Addition: Spicy Mayo
Combine the last three ingredients in a sperate bowl. Whisk together until fully combined.
Serve over Thai Red Rice, if desired. Sprinkle with cilantro.