Garlic Sesame Brown Rice Greens (Printable)

Fragrant brown rice with garlic, sesame, and tender sautéed greens—a wholesome Asian-inspired dish ready in under an hour.

# What You’ll Need:

→ Rice Base

01 - 1 cup brown rice
02 - 2 cups water
03 - 1/2 teaspoon salt

→ Greens & Aromatics

04 - 1 tablespoon sesame oil
05 - 2 cloves garlic, finely minced
06 - 1 tablespoon fresh ginger, finely grated
07 - 4 cups mixed leafy greens (spinach, kale, or bok choy), roughly chopped
08 - 2 green onions, sliced

→ Seasoning & Garnish

09 - 2 tablespoons low-sodium soy sauce (or tamari for gluten-free)
10 - 1 tablespoon toasted sesame seeds
11 - 1 teaspoon rice vinegar
12 - 1 teaspoon maple syrup or honey
13 - 1/4 teaspoon chili flakes
14 - Freshly ground black pepper, to taste

# How-To Steps:

01 - Rinse the brown rice under cold water until the water runs clear. In a medium saucepan, combine rice, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 35–40 minutes until the rice is tender and water is absorbed. Remove from heat and let sit, covered, for 5 minutes.
02 - While rice cooks, heat sesame oil in a large skillet or wok over medium heat. Add garlic and ginger; sauté for 1 minute until fragrant.
03 - Add the chopped greens and green onions. Stir-fry for 3–4 minutes until the greens are wilted and tender.
04 - In a small bowl, whisk together soy sauce, rice vinegar, and maple syrup (or honey). Pour over the greens, add chili flakes if using, and toss to combine. Cook for 1 more minute.
05 - Fluff the cooked rice and add it to the skillet with the greens. Toss well to combine and heat through for 1–2 minutes. Sprinkle with toasted sesame seeds and black pepper. Serve hot.

# Expert Advice:

01 -
  • The nutty toasted sesame flavor transforms humble brown rice into something crave worthy
  • Its one of those rare vegan dishes that satisfies even the most skeptical meat eaters at the table
  • The whole thing comes together in under an hour with mostly pantry staples
02 -
  • Letting the rice rest off the heat for 5 minutes makes it fluffier and easier to incorporate with the greens
  • Overcrowding the pan when wilting greens makes them steam instead of sauté, so work in batches if necessary
03 -
  • Buy toasted sesame oil rather than raw and toast it yourself, the flavor difference is remarkable
  • If your brown rice is still too crunchy after 40 minutes, add 2 tablespoons water and cook 5 minutes longer

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