I'm a busy gal. I like to cook, don't get me wrong, but unless I'm really feeling motivated, I hate spending more than 10 minutes prepping my meal beforehand.
Enter: steamers and rice cookers. They are my friends, as are pressure cookers and food processors, but I'll leave those for another day. Steamers and rice cookers can speed up your time spent in the kitchen so much that you can use that time doing worthwhile tasks instead. For example, while my rice was cooking and my veggies were steaming, I 1) moved around some furniture, 2) took out the recycling, 3) washed the dirty dishes, and 4) caught up with some emails. I'd call that a pretty productive day, let alone 20 minutes!
Making this is easy and you end up with a delicious, nutrient-rich and energy-boosting meal as a result; what could be better?!
1 c. dry short-grain brown rice
~1/2 carrot, cut any way you like
1/3 c. frozen corn
2 t. toasted sesame oil
handful raw cashews
1 T. nutritional yeast
1 t. any seasoning you like
*Note: If you don't have a rice cooker, follow these instructions for stovetop cooking. If you do have a rice cooker, follow the directions for your specific model, as each one is different.
- Cook rice according to your cooker's directions. Meanwhile, add carrots and corn to the steamer and pour a little water in the basin. Steam for about 18 minutes (or less if you like your veggies to be more crunchy).
- When both machines are finished cooking (which should be around the same time, give or take a few minutes), scoop the food into a bowl and add all the toppings. Add more or fewer seasonings to taste.