Ingredients:

  • 1 cup nuka (rice bran or brown rice bran)
  • 1 ½ cups water
  • 1 tablespoon salt
  • 1 small carrot, finely diced
  • 1 small zucchini, finely diced
  • 1 small red bell pepper, finely diced
  • ½ cup green peas (fresh or frozen)
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon sesame oil
  • Salt and black pepper to taste
  • ¼ cup chopped green onions (scallions)
  • 1 tablespoon sesame seeds
  • Soy sauce or tamari for serving

Instructions:

  1. In a saucepan, combine the nuka (rice bran), water, and salt. Bring to a boil over medium heat, then reduce the heat to low. Cover and simmer for about 20 minutes, stirring occasionally, until the mixture thickens. Remove from heat and let it cool slightly while you prepare the vegetables.
  2. In a large skillet or wok, heat the olive oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant, but do not let it brown. Add the finely diced carrot, zucchini, and red bell pepper. Cook for about 5-7 minutes.
  3. Stir in the green peas, and season with salt and black pepper. Continue to sauté for an additional 3-5 minutes or until all vegetables are tender but not mushy. Drizzle with sesame oil, and toss to combine.
  4. Gently fold the sautéed vegetables into the cooked nuka base until well combined. Taste and adjust seasoning if necessary.
  5. Divide the nuka mixture into serving bowls. Top with chopped green onions and sprinkle with sesame seeds. Serve warm, with soy sauce or tamari on the side if desired.