Green Tea and Chive Rice Pilaf

  • Yield 7 servings

A great base for grilled vegetables, tempeh or tofu, this aromatic rice is cooked in brewed green tea.


2 teaspoons canola or peanut oil
2 garlic cloves, minced
2 teaspoons minced ginger root
1 1/2 cups jasmine or basmati rice
2 1/2 cups brewed green tea
1 small bunch chives or 6 scallions, minced
Salt and fresh-ground black pepper, to taste
2 teaspoons Asian sesame oil


  1. Heat canola or peanut oil over medium heat in a large saucepan with a tight-fitting lid. Add garlic and ginger root and saute 1 minute. Add rice and coat well with oil in pan. Add tea and bring to a boil.
  2. Reduce heat, cover tightly and simmer slowly 35 minutes until rice is tender and liquid is absorbed. Turn off heat and allow to sit, covered, 5 minutes. Add chives, salt, pepper and sesame oil.



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