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All recipes are deliciously vegan.

Five-Spice Oriental-style Rice

gluten free
wheat free
kid friendly
1 spoon difficulty rating

40 minutes

Serves: 1-2

Five-Spice Oriental-style Rice

Brown rice goes all sexy with this aromatic taste of the orient -  and we offer a cheating version as well as from the original from scratch recipe!

If you haven't tasted five spice powder, you're in for a nice surprise - this lovely simple dish combines the mellow, aromatic spice taste with a little ginger, garlic and sesame... mmm! Great on its own or even better with some fried tofu and greens! For a gluten-free option use tamari soya sauce, which is wheat/gluten-free. 

 

For a quick fix, use leftover brown rice or pre-cooked in pouches! 

Picture courtesy of roundtheworldvegan.wordpress.com - as you can see, the recipe is easily adaptable; peas, carrots and other veg work well in it.

Ingredients: 

  • 1 cup long-grain brown rice OR 400g/1½-2 pouches precooked brown rice
  • 1 tbsp toasted sesame oil
  • 1 tsp fresh ginger root, grated
  • 1 clove garlic, crushed
  • 1-2 tsp five-spice powder
  • ¼ tsp salt
  • 350g/13fl oz vegan stock (if cooking rice from scratch - use just a splash if using pre-cooked rice)
  • 4 tbsp dry sherry or Chinese rice wine
  • Splash of shoyu or tamari soya sauce 

Method: 

1. If cooking rice from scratch, rinse it thoroughly in a sieve with cold water and set aside to drain. 

 2. Warm the oil in a medium saucepan and add the ginger, garlic and five-spice powder. Fry gently for 1 minute, stirring constantly. Add the rice and salt. Cook, stirring constantly, for another 2 minutes. 

 3. Add the stock and sherry/wine, bring to the boil and then gently simmer raw rice for about 25-40 minutes or until the liquid is all absorbed and the rice is tender. Add soya sauce to taste and serve. 

4. If using pre-cooked rice, just stir in the sherry/wine (and a splash of stock if needed) then cook in for a few minutes until everything is hot. Add the soya sauce and serve. 

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