There is a good chance I have a rice problem, I love all things rice. My go-to meal in a pinch is always risotto. So when DailyBuzz Food had an opportunity to work with RiceSelect through their Tastemaker program, I jumped at the chance. RiceSelect is one of my favorite rice brands. You may notice their nifty containers popping out of a bunch of my posts so I was really excited to work with their rice. The catch was that they sent me one of RiceSelect’s rice randomly, I didn’t get to choose it. When I opened up the package, I discovered brown rice. Hum. I’ve never worked with brown rice before, but I was up for the challenge!
I decided to make a stir fry teriyaki dish using my favorite protein, salmon. Normally stir fry is a quick dinner choice but brown rice takes quite a bit of time to cook. But it gives you plenty of time to prep your veggies and hang out with your dinner guests!
Ingredients: (I cut this down to two servings to make it easier. Multiply as needed)
- 1/2 cup RiceSelect Texmati Brown Rice
- 1 cup water
- 1 tablespoon peanut oil
- 1 medium yellow onion, chopped
- 1 red pepper, chopped
- 1/2 cup broccoli florets
- 1/2 cup snow peas
- 1/2 cup sliced water chestnuts (I used canned)
- 1/2 pound salmon
- 1/2 cup Teriyaki sauce, divided (recipe below)
- 1/2 cup low sodium soy sauce
- 1/4 cup water
- 2 tablespoons rice wine
- 1 tablespoon, plus 2 teaspoons brown sugar
- 1/4 cup sugar
- 1 1/2 teaspoons minced garlic
- 1 1/2 teaspoons minced ginger
- 1 tablespoon toasted sesame oil
First make the teriyaki sauce. Combine all the ingredients in a saucepan over medium heat, stirring to combine. Cook until the sugars dissolve in the sauce. Remove from heat and reserve.
To make the rice, add the brown rice and the water to a small pot. Bring to a boil.
Cover, reduce heat, and simmer for 45 minutes.
Prepare all your vegetables. If you’re using water chestnuts from a can, rinse them in a colander before using.
Add 1/4 cup of the teriyaki sauce to a plastic bag. Add the salmon and reserve until ready to cook.
About 15 minutes before the rice is done, remove the salmon from the plastic bag and discard the teriyaki sauce. Heat the peanut oil in a large saute pan over medium-high heat. Add the salmon skin side up to the pan. Cook for 5-7 minutes and flip. Cook for another 5-7 minutes or until cooked through. Remove from the pan and reserve.
When the rice is finished, remove from heat and remove the top. Allow to rest until ready to use.
Reduce the heat in the pan to medium and add the onions.
Cook, stirring, for 2 minutes. Add the red pepper and cook, stirring, for 1 minute.
Add the broccoli, snow peas, and water chestnuts and cook until heated, about 2 minutes.
Add the rice to the saute pot and stir to combine.
Add 1/4 cup of the teriyaki sauce and mix to combine. Add the rice to a plate and top with half of the salmon.
Um. Yum! The rice soaked up the teriyaki sauce. The water chestnuts, snow peas, and broccoli were a nice crunchy contrast. I also loved the colors of this dish!
Many thanks to RiceSelect for changing my opinion of brown rice. The brown rice is absolutely fantastic with teriyaki. I can’t wait to experiment further with this rice!
This post is brought to you by Rice Select.