Brown Rice Bowl Recipes

BROWN RICE BOWL

Steps:

• Rinse the rice in a sieve under cold running water to get rid of some of the starch, then place in a pan with a pinch of sea salt and cover with 400ml of water. Bring to the boil, then reduce the heat and simmer, covered, for 45 minutes, until all the water has been absorbed and the rice is fully cooked.
• Defrost the edamame beans by putting them in a bowl and covering them with boiling water. Leave for 10 minutes.
• Warm a dry frying pan over a medium heat and toast the nori sheets for a few seconds on each side. Leave them to cool, then tear them into strips.
• For the dressing, finely grate the lemon and orange zest into a jug and squeeze in all the juice. Add the remaining ingredients and mix together.
• Once the rice is cooked, drain well and mix with the dressing and half the sesame seeds.
• Place the rice in 2 bowls and top with piles of edamame, the pomegranate seeds, nori strips, and the remaining sesame seeds. Pick, roughly chop and scatter over the coriander leaves, and enjoy!

BROWN RICE BUDDHA BOWL

Steps:

• Combine water, brown rice, and salt in a pressure cooker. Close and secure the lid; bring to high pressure according to manufacturer's instructions. Cook for 10 minutes. Release pressure naturally according to manufacturer's instructions. Drain any remaining water and transfer rice to a large bowl.
• Whisk lime juice, olive oil, sesame oil, Thai basil, and chile pepper in a small bowl to make dressing.
• Toast sesame seeds in a nonstick skillet over medium-low heat, stirring occasionally, until evenly browned and fragrant, about 5 minutes. Transfer to a bowl.
• Cook and stir snow peas in the same skillet until bright green, 3 to 5 minutes. Remove from heat and let cool.
• Arrange snow peas, chickpeas, tofu, baby corn, carrots, and green bell pepper over the brown rice. Drizzle dressing over the entire bowl; toss to mix. Sprinkle toasted sesame seeds on top. Garnish with green onions and cilantro.

GODDESS BROWN RICE BOWL

Steps:

• For the green goddess dressing: Combine the anchovies, garlic, yogurt, mayonnaise, parsley, basil, chives, tarragon and lemon juice in a blender and blend until smooth and green. Season with salt and pepper to taste. Refrigerate until ready to serve.
• For the rice bowl: Bring a large saucepan of water to a boil. Add 1 teaspoon salt and the brown rice and cook until the rice is tender but still toothsome, about 45 minutes. Drain well.
• Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the fennel, shiitakes and 1/4 teaspoon salt and cook, stirring occasionally, until the mushrooms are golden brown in spots and the fennel is crisp-tender, about 5 minutes. Add the remaining tablespoon oil to the skillet, followed by the sugar snap peas, zucchini and another 1/4 teaspoon salt. Cook until crisp-tender, stirring occasionally, about 5 minutes.
• Divide the rice among 4 bowls. Top with the vegetable mixture and then with the avocado slices. Drizzle with green goddess dressing and sprinkle with the pepitas.

ROASTED-VEGETABLE AND BROWN-RICE BOWLS

Steps:

• Preheat oven to 375°F. On a rimmed baking sheet, toss sweet potato, eggplant, and broccoli with 3 tablespoons oil; season with salt and pepper and spread in a single layer. Roast, stirring halfway through, until tender and golden in places, about 30 minutes.
• Heat a large skillet over medium-high. Swirl in 1 tablespoon oil. Add rice, scallion whites and light greens, and garlic; season. Cook, stirring occasionally, until rice is warmed through and has a nutty aroma, 4 to 5 minutes.
• Whisk together tahini, lime zest and juice, remaining 2 tablespoons oil, and 3 to 4 tablespoons water to reach desired consistency; season. Serve roasted vegetables over rice mixture, drizzle with tahini dressing, and top with pomegranate arils, reserved scallion tops, and sesame seeds.

GREEK BROWN AND WILD RICE BOWLS

Steps:

• In a microwave-safe bowl, combine the rice mix and 2 tablespoons vinaigrette. Cover and cook on high until heated through, about 2 minutes. Divide between 2 bowls. Top with avocado, tomatoes, cheese, olives, remaining dressing and, if desired, parsley.