Lenten rice with vegetables under teriyaki sauce
2 servings
30 minutes
Vegetarian rice with vegetables in teriyaki sauce is a harmony of flavors and textures inspired by healthy eating principles. Light and filling, it combines the tenderness of long-grain rice with the juiciness of roasted vegetables soaked in aromatic teriyaki. The sauce adds a subtle sweet caramel note, while sesame seeds provide zest and crunch. This recipe can be considered universal: it's perfect for a light dinner or healthy lunch and makes an excellent addition to an Asian table. The dish not only delights the palate but also imparts a sense of lightness, which is especially valuable for those striving for balanced nutrition. Garnished with sesame seeds, it looks aesthetically pleasing and appetizing, while its simplicity makes it accessible even for those not accustomed to frequent culinary experiments.
1
Cut the vegetables into small cubes, place them in a bowl, pour half of the sauce over, mix, and refrigerate for 1-1.5 hours.
- Zucchini: 1 piece
- Sweet pepper: 1 piece
- Cherry tomatoes: 200 g
- Teriyaki sauce: 150 g
2
Boil the rice.
- Long grain rice: 100 g
3
Heat the pan (without oil) and add the vegetables with sauce, frying on high heat until most of the sauce evaporates.
- Zucchini: 1 piece
- Sweet pepper: 1 piece
- Cherry tomatoes: 200 g
- Teriyaki sauce: 150 g
4
Serve the rice with vegetables on a plate and drizzle with the remaining sauce, garnishing with sesame seeds.
- Long grain rice: 100 g
- Zucchini: 1 piece
- Sweet pepper: 1 piece
- Cherry tomatoes: 200 g
- Teriyaki sauce: 150 g
- Sesame seeds: to taste