Goddess Brown Rice Bowl Recipes

GREEN GODDESS GRAIN BOWL

Green Goddess Grain Bowl image

Provided by Food Network

Time 10m

Yield 1 serving

Number Of Ingredients 10

Ingredients

One 8.8-ounce packet prepared long-grain rice with wild rice, heated
1/2 cup shredded rotisserie chicken
1/4 cup finely shaved fennel bulb
1/4 cup red bell pepper, finely sliced
1/2 pink grapefruit, segmented
1/4 small avocado, thinly sliced
2 tablespoons toasted pepitas
Kosher salt and ground black pepper
2 tablespoons prepared green goddess dressing
Lime wedges, for garnish

Steps:

Place the contents of the rice grain packet in the base of a serving vessel. Assemble the bowl by placing the chicken, fennel, peppers and grapefruit in small piles on the rice base. Fan the avocado slices on the rice. Garnish with the pepitas in the center of the bowl and season to taste with salt and pepper. Drizzle green goddess dressing across all ingredients and serve with lime wedges.

GREEN GODDESS GRAIN BOWL

Green Goddess Grain Bowl image

Green goddess dressing perks up the grains in this grain bowl, filled to the brim with all the green veggies. Tarragon gives it its herbaceous kick.

Provided by Katherine Sacks

Categories No Meat, No Problem Grains Broccoli Sugar Snap Pea Yogurt Herb Cucumber Avocado Tarragon Seed Dinner Vegetarian Egg

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 pound broccoli florets (about 10 cups)
3 tablespoons olive oil, divided
2 1/4 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
4 large eggs
8 ounces sugar snap peas
1 cup whole-milk yogurt
2 garlic cloves, finely chopped
2 tablespoons fresh lemon juice
1 cup plus 2 tablespoons mixed chopped fresh herbs, such as parsley, chives, and/or tarragon
4 cups cooked grains, such as farro, quinoa, and/or brown rice
2 mini seedless cucumbers, halved, sliced
1/2 cup baby greens
2 ripe avocados, halved, pitted, sliced
1/4 cup toasted pumpkin seeds (pepitas)

Steps:

Preheat oven to 375°F. Toss broccoli with 2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper on a rimmed baking sheet and roast until charred and tender, 15-20 minutes.
Meanwhile, bring a medium pot of water to a boil. Add eggs, cover, and cook 7 minutes. Transfer to a bowl of ice water (keep cooking water boiling) and let cool. Peel eggs.
Add sugar snap peas to boiling water and cook until bright green and just slightly tender, 1-2 minutes. Transfer to bowl with ice water.
Purée yogurt, garlic, lemon juice, 1 cup herbs, 1 1/2 tsp. salt, and 1/2 tsp. pepper in a food processor until smooth.
Toss grains, 1/2 cup dressing, and 1/4 tsp. salt in a large bowl. Divide among serving bowls. Wipe out large bowl, then toss broccoli, snap peas, cucumbers, baby greens, and remaining 1 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in bowl. Divide among serving bowls. Top with avocado slices, pumpkin seeds, and remaining 2 Tbsp. herbs. Slice eggs in half and add to bowls. Serve remaining dressing alongside for drizzling.

GREEK GODDESS BOWL

Greek Goddess Bowl image

This recipe is creamy, tangy and full of flavour, the amount of nutrition this meal packs isn't too shabby either. Adapted from The Coup Cookbook(and their restaurant in Alberta, Canada).

Provided by Sharon123

Categories Rice

Time 1h25m

Yield 4-6

Number Of Ingredients 22

Ingredients

1 cup brown rice (cooked in 2 cups vegetable broth or water or another grain of your choosing)
1 cup puy lentils (French green, cooked in 2 cups of broth or water)
1 teaspoon olive oil
1/2 small red onion, chopped
2 garlic cloves, minced
6 sun-dried tomatoes (rehydrated or oil packed)
1/2 red pepper, seeded and chopped
1 1/2 teaspoons capers
1 medium sized tomatoes, chopped
1/2 cucumber, chopped
3 large kale leaves, roughly chopped (or another seasonal green of your choosing)
3 tablespoons parsley, finely chopped
salt and pepper
kalamata olives and lemon wedge (to garnish)
1/4 cup tahini
2 -3 garlic cloves, finely minced
1/2 cup lemon juice
1/4 cup nutritional yeast
2 tablespoons olive oil
1 teaspoon kosher salt
1/3 cup water
pepper

Steps:

Cook rice (or other grain) and lentils according to package directions; lentils should take approximately 35 to 45 minutes.
Drain and set aside.
Prepare the Tahini Lemon Garlic Sauce (see below).
In a large skillet over medium heat, add olive oil and sauté the red onion for a few minutes. Add the garlic, red pepper, capers and sundried tomatoes, sauté until the onions and peppers have softened, being careful not to burn the garlic.
Add in the cooked lentils and Tahini Lemon Garlic Sauce and bring the skillet up to medium high heat. Cook until the sauce begins to bubble, then add in the tomato, cucumber, kale and sauté until kale begins to wilt. (I might try leaving the cucumber and maybe tomato raw in this recipe).
Remove from heat and mix in the parsley, season with salt and pepper.
Portion rice in bowls and place lentil mixture over top. Garnish with olives and lemon wedges.
Tahini Lemon Garlic Sauce:.
In a small bowl, whisk all ingredients together until smooth.

Nutrition Facts : Calories 462.1, Fat 17.9, SaturatedFat 2.6, Sodium 703.6, Carbohydrate 63.8, Fiber 11.8, Sugar 5.7, Protein 17.2

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