Best Roasted Rice With Green Tea Recipes
MATCHA GREEN RICE
Try matcha a whole new way: Make a savory rice bowl.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put the rice in a fine-mesh sieve and rinse under cold water, stirring with your hand, until the water runs clear. Shake well to remove as much water as possible. Set the sieve over a bowl to continue draining, 5 minutes.
- Transfer the rice to a medium saucepan and whisk in 1 3/4 cups water, the matcha and 1 teaspoon salt. Bring to a boil, then immediately reduce the heat to low. Cover and cook until the water is absorbed and the rice is tender, about 20 minutes. Remove from the heat and let sit, covered, 10 minutes.
- Meanwhile, cut the seaweed snacks into matchsticks with kitchen shears. Mix the vinegar and sugar in a small bowl until dissolved.
- Fluff the rice and gently fold in the vinegar-sugar mixture, pickled ginger, scallion whites, sesame oil, 2 teaspoons sesame seeds and salt to taste. Divide among bowls and top with the seaweed snacks, scallion greens and remaining 1 teaspoon sesame seeds.
GENMAI-CHA
Once upon a time, tea was expensive. This became a way of stretching money and still tastes great.
Provided by JoyBoe VonHeldenberry
Categories World Cuisine Asian Japanese
Time 11m
Yield 4
Number Of Ingredients 3
Steps:
- Put the rice in a small skillet and toast over medium-low heat until it turns dark in spots. Move to a small saucepan. Pour in the water and bring to a boil. Immediately reduce heat to low; cover and simmer 1 minute. Remove from heat and allow to steep 3 minutes more. Add the tea and let it steep another 3 minutes. Strain and discard the rice and tea leaves from the liquid. Serve the tea hot.
Nutrition Facts : Calories 24.4 calories, Carbohydrate 4.9 g, Fat 0.2 g, Fiber 0.2 g, Protein 0.7 g, Sodium 8.1 mg
GARNISHED RICE WITH GREEN TEA (OCHA-ZUKE)
A really interesting use for green tea and a great way to use up leftovers. A classic light meal or snack in Japan. Typically, this is accompanied by an assortment of bright, crisp pickles (not the American kind!). From "At Home with Japanese Cooking" by Elizabeth Andoh.
Provided by Roosie
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Divide the rice into 4 deep bowls.
- Dry roast the sesame seeds by stirring them over medium heat in a skillet until golden.
- You may want to crush them slightly with a mortar once toasted, but this is not completely necessary.
- Dry roast the nori by waving it back and forth over direct medium heat for about 1 minute (this is typically done just over the flame of a gas stove and I really recommend you use tongs to do this, not just your fingers!) Fold and tear the sheet into 20 small rectangles and place 5 rectangles in each bowl.
- Add chunks of chicken or salmon if desired.
- Garnish each portion with corriander and wasabi or ginger.
- Pour 1/2 cup tea over each bowl and serve immediately.
Nutrition Facts : Calories 194.8, Fat 1.4, SaturatedFat 0.2, Sodium 0.5, Carbohydrate 40.5, Fiber 0.7, Protein 3.8
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