CanHOPE is a non-profit cancer counselling and support service provided by Parkway Cancer Centre, Singapore.

Recipes

Claypot-Inspired Rice Blend

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SERVES 4

Serving Size: 220g

Water 350g
Brown Rice 115g 
Red Quinoa 115g
Chickpeas (drained , rinsed) 90g
Bok Choy 90g
Oyster Mushroom (peeled into strips) 80g 
Carrots (diced, 0.5cm x 0.5cm) 75g
Water 2 tbsp
Ginger (minced) 10g
Garlic (minced) 3 Cloves
Light Soy Sauce 1 tbsp
Sweet Soy Sauce 1 tbsp
Vegetarian Oyster Sauce 1 tbsp
Sesame Oil 1 tsp
Goji Berries 5g


DIRECTIONS

For Quinoa and Rice:

  • Place quinoa and rice into the rice cooker and start cooking under ‘rice’ mode.

For Sauce:

  • In a small saucepan, add ginger and sesame oil and stir fry under medium-low heat for 1 min.
  • Add garlic and stir fry for another 30s.
  • Add light soy sauce, sweet soy sauce, vegetarian oyster sauce, and water and mix.
  • Bring to a boil and turn off the fire.

For Ingredients:

  • Let rice cook for 30 minutes.
  • Add carrot, bok choy, and mushrooms into the rice cooker and drizzle the sauce on top.
  • Open after 5 minutes to fluff rice and mix ingredients and sauce together.
  • Continue to cook for 8 minutes.
  • Serve Hot.

TIPS

  • For fresh chickpeas: Soak overnight and boil for 1 hour.
  • For ease of cooking, canned chickpeas can be used. Drain the water in the can and rinse the beans before using!

Other Notes:

  • Energy 317 kcal
  • Carbohydrate 55g
  • Protein 10g
  • Fat 6g
  • Sat fat 1g
  • Sodium 488mg