Sour, spicy, sweet

Ingredients for 3 servings:

• 1 cup(s) brown rice, approx. 140 g
• 2 cups water
• 150 g frozen mixed vegetables
• 50 g corn kernels, frozen
• 2 spring onions
• 3 cm ginger, fresh
• 300 g bell pepper(s), red
• 1 chili pepper(s), fresh red
• 2 tomatoes, approx. 150 g
• ½ tsp vegetable broth, granulated
• 100 ml water
• 2 tbsp oil if in wok
• 6 tbsp balsamic vinegar
• 4 tbsp soy sauce, tamari or organic shoyu seasoning sauce made from soy
• 2 tbsp cane sugar
• 8 grains of pepper, ground

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free / egg-free / dairy-free / own recipe

Add rice to boiling water, reduce heat to low, and cook for about 35 minutes, then turn off and let it swell on the stovetop (I usually cook the rice during breakfast). Pour about 100 ml of water into a tall pot, bring to a boil, add granulated vegetable stock, the chopped and frozen vegetables, sugar, vinegar, tamari, and ground pepper. Reduce heat and simmer for about 10-15 minutes until al dente, depending on your taste. Add the loosened rice, stir once, and let it heat through for about 5 minutes. Enjoy.