Chinese Long Beans and Wild Rice with Roasted Red Pepper Sauce
This recipe is both sweet and sour. It's zesty. Zippy. Different and definitely NOT boring. Give it a try and see for yourself. I think you'll be pleased with the results.
Heat olive oil in large skillet over medium heat. Add onions and long beans, and cook until onions are soft and translucent. Add rice, water, and Bragg’s Liquid Aminos. Stir well and continue cooking until most of the water is absorbed, about 8-10 minutes.
Heat Roasted Red Pepper Sauce in a small saucepan over low heat. When heated through, place about ¼ cup of sauce over each serving of rice.
Yield: 4 servings (serving size: about 1 cup)
- Substitute fresh or frozen green beans for the long beans.
- Add 1 cup drained chickpeas to boost the protein content.
- To slice an onion pole to pole, or into half rings, think of the onion as a globe. Trim root end (South Pole) and stem end (North Pole). Peel off outer layers. Cut onion in half from North pole to South pole, making a series of vertical slices perpendicular to the equator of the onion.
- Chinese long beans are longer than the North American string bean. They have a chewy texture and work well in casseroles and stir-fry dishes. I found my Chinese long beans at our local farmers' market.
- Use Coconut Aminos instead of Bragg's Liquid Aminos or soy sauce.