Vegetable Donburi
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 388.6
- Total Fat: 20.0 g
- Cholesterol: 185.0 mg
- Sodium: 949.4 mg
- Total Carbs: 36.6 g
- Dietary Fiber: 4.7 g
- Protein: 12.9 g
View full nutritional breakdown of Vegetable Donburi calories by ingredient
Introduction
A great dish where you can literary throw everything in the vegetable crisper in. The nutritional info has the sesame oil added in. You can also substitute the white wine with sake! A great dish where you can literary throw everything in the vegetable crisper in. The nutritional info has the sesame oil added in. You can also substitute the white wine with sake!Number of Servings: 2
Ingredients
-
1 cup rice -- white is traditionally Japanese, brown is whole grain and healthier
1 cup vegetable broth
1/4 cup white wine
1 tablespoon white miso paste
1 tablespoon soy sauce
2 teaspoons sesame oil (optional)
1/2 carrot, chopped
2 cups broccoli (about half a head), broken into florets
1/3 cup sliced mixed peppers (red, green, yellow)
12 asparagus tips
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
4 scallions, chopped
2 to 3 eggs
Directions
Bring 2 cups of water to boil in a medium saucepan. Add rice. Cover and reduce heat to low. Cook until rice is tender and has absorbed liquid -- about 15 minutes for white rice, 30 for brown.
Remove from heat but keep covered and warm.
Bring broth to boil in a medium saucepan. Add sake or sherry, miso, soy sauce and optional sesame oil. Stir until smooth. Add broccoli, carrots, peppers, asparagus tips, ginger and garlic and cook for 2 minutes, or until vegetables start to soften. Add scallions and continue cooking.
Whisk eggs together in a small bowl. Gently pour over bubbling broth and vegetables.
Cover and cook about 2 to 3 minutes, or until eggs are just set. You don't have to mess with them at all, the heat does the work.
Divide rice into two bowls. Gently spoon vegetables, eggs and sauce on top.
Serving Size: 2 Separate bowls
Number of Servings: 2
Recipe submitted by SparkPeople user KRAZYLEXY.
Remove from heat but keep covered and warm.
Bring broth to boil in a medium saucepan. Add sake or sherry, miso, soy sauce and optional sesame oil. Stir until smooth. Add broccoli, carrots, peppers, asparagus tips, ginger and garlic and cook for 2 minutes, or until vegetables start to soften. Add scallions and continue cooking.
Whisk eggs together in a small bowl. Gently pour over bubbling broth and vegetables.
Cover and cook about 2 to 3 minutes, or until eggs are just set. You don't have to mess with them at all, the heat does the work.
Divide rice into two bowls. Gently spoon vegetables, eggs and sauce on top.
Serving Size: 2 Separate bowls
Number of Servings: 2
Recipe submitted by SparkPeople user KRAZYLEXY.