Asian Cabbage and Tea Rice Recipe

Tie tea bags onto a wooden spoon. Fill a small pot with 2 cups water; add wooden spoon with tea bags. Bring water to a boil and remove tea bags. Add rice to boiling tea water reduce heat to medium-low cover pot and simmer until rice has absorbed tea water about 20 minutes. Stir sesame seeds and salt into rice.

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cabbage cover and steam until tender yet still crisp 5 to 10 minutes. Remove steamer from heat.

Place edamame and almonds in a small pot; add enough water to cover. Bring water to a boil remove pot from heat and drain. Chop edamame and almonds.

Combine cabbage red bell pepper edamame and almonds in a bowl; serve over tea-infused rice.