Confetti Rice

Hello again!

If you follow me on Instagram, you may have seen this picture a few days ago. It’s my new favorite side dish.

I have no trouble thinking of main dishes to cook, but I frequently fall apart on the sides. I cannot tell you the number of times I have agonized over what vegetables to cook. And that’s a problem considering I’m always trying to get the Hubs and I eating healthier.

Enter Confetti Rice.

Confetti Rice is solving my problems right now. It’s stuffed with veggies and gives me an excuse to eat rice, one of my favorite things.

I’ve seasoned this very lightly with a mixture of black pepper, soy sauce, Worcestershire sauce, and sesame oil. I like it because it’s flavored just enough, but not so much that I can’t change it fit whatever main I’ve made. This means I can double this recipe for meal prep, and pull some out whenever I need a quick side throughout the week.

This is a perfect way for me to sneak veggies into my meal plan. If you try this easy side, post a photo and hashtag it #messycountersfp. I’d love to see your dishes.

Confetti Rice

Confetti Rice

2 tsp avocado oil (can use olive or vegetable if that’s what you have)

16 oz broccoli slaw

4 cups cooked brown rice

3 tbsp soy sauce

1 tbsp Worcestershire sauce

1-2 tsp sesame oil (depending on your preference for sesame oil)

 

In a food processor, pulse the broccoli slaw to bits, about the same size as the rice. (I did mine in batches in a small ninja).

Combine the soy sauce, Worcestershire, and sesame oil in a small bowl.

In a medium pot, heat the 2 tsp avocado oil over medium-high heat. Add the broccoli slaw and sauté until softened slightly. The colors should brighten a bit. Add in the rice, stir, then add the soy sauce mixture. Mix until fully combined and the rice is warmed through. Serve as a side, or top with soft-boiled eggs for a fun main dish.


 

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What would you pair this with?

Comment below!

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One thought on “Confetti Rice

  1. Pingback: Korean BBQ Tofu | Messy Counters and Floured Paperbacks

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