Low Sodium Thunder Tea Rice
Elevate your health-conscious meals with this vibrant and nutrient-packed Low Sodium Thunder Tea Rice recipe! This reimagined take on the traditional Thunder Tea Rice is crafted with wholesome ingredients like antioxidant-rich kale and spinach, earthy brown rice, and protein-packed tofu, all complemented by a fragrant green tea-based herbal paste. With a focus on fresh, natural flavors and minimal sodium, this dish is ideal for heart-healthy eating. The homemade Thunder Tea paste, featuring mint, Thai basil, and toasted sesame seeds, delivers bold, aromatic flavors that beautifully cascade over the sautéed vegetables and rice for a deeply satisfying experience. Perfect for vegetarians, vegans, or anyone looking to enjoy a flavorful yet health-conscious meal, this energizing bowl is best served fresh and warm with a sprinkle of peanuts for added crunch. Ready in just an hour, this recipe is your gateway to guilt-free indulgence!
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Recipe Information
Ingredients
- 2 cups Brown rice
- 4 cups Water
- 2 cups Kale
- 2 cups Spinach
- 0.5 cup Thai basil leaves
- 0.5 cup Fresh mint leaves
- 0.5 cup Raw cashews
- 2 tablespoons Toasted sesame seeds
- 0.5 cup Unsalted peanuts
- 1.5 cups Green tea (brewed)
- 3 pieces Garlic cloves
- 2 tablespoons Olive oil
- 1 block Firm tofu
- 1 cup French beans
- 1 cup Long beans
- 1 cup Napa cabbage
- 1 cup Zucchini
- 0.5 teaspoon Salt substitute (optional)
Instructions
Rinse the brown rice thoroughly under cold water. Combine 2 cups of brown rice with 4 cups of water in a rice cooker or pot. Cook until tender, about 25-30 minutes.
While the rice is cooking, prepare the vegetables: finely chop the kale, spinach, French beans, long beans, napa cabbage, and zucchini.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced tofu and pan-fry until golden brown on all sides. Remove from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil. Sauté the chopped vegetables (French beans, long beans, napa cabbage, and zucchini) for about 5-7 minutes until they are tender but still vibrant in color. Set aside.
Prepare the Thunder Tea paste: in a food processor, blend the kale, spinach, Thai basil, fresh mint, cashews, sesame seeds, garlic cloves, and brewed green tea until a smooth paste is formed. Adjust consistency by adding more green tea if the paste is too thick.
In a small saucepan over low heat, gently warm the Thunder Tea paste, stirring occasionally, for 3-5 minutes. Do not boil the paste as this will affect the fresh herbal flavors.
Assemble the Thunder Tea Rice: divide the cooked brown rice into four bowls. Top each bowl with sautéed vegetables and tofu. Add a sprinkle of unsalted peanuts for crunch.
Pour the heated Thunder Tea paste over the rice and vegetables right before serving. Optionally, add a pinch of salt substitute for enhanced flavor.
Serve immediately and enjoy your Low Sodium Thunder Tea Rice!
Nutrition Facts
Calories |
2263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.6 g | 160% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1876 mg | 82% | |
| Total Carbohydrate | 213.9 g | 78% | |
| Dietary Fiber | 55.2 g | 197% | |
| Total Sugars | 36.2 g | ||
| Protein | 111.9 g | 224% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1911 mg | 147% | |
| Iron | 46.9 mg | 261% | |
| Potassium | 6753 mg | 144% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
