INGREDIENTS
2⁄3 cup brown rice
rinsed & drained (≈2 cups cooked)
FOR THE QUICK PICKLE
1⁄2 cucumber
thinly sliced (≈5 oz)
1⁄2 carrot
cut into matchsticks (≈1⁄4 cup)
1 oz radish
thinly sliced (≈2 tablespoons)
1⁄4 cup brown rice vinegar
2 teaspoons pure maple syrup
1⁄2 teaspoon crushed red pepper flakes
(optional)
FOR THE BUDDHA BOWL
5 oz ready-to-eat shelled edamame
(≈1 cup)
1⁄4 yellow onion
chopped (≈1⁄4 cup)
1 clove garlic
minced (≈1 teaspoon)
1 tablespoon fresh lime juice
1⁄2 teaspoon sriracha
sea salt
freshly ground black pepper
FOR SERVING
1⁄4 cup fresh cilantro
finely chopped
YOU'LL NEED
saucepan with lid
skillet
15 min
2 Servings
Add
Quick-pickled carrots, radishes, and cooling cucumber bring sweet-and-sour crunch to this nourishing bowl.
Allow extra time to prepare the grains if you are making this recipe from start to finish in one day.
GET READY
1
PREPARE GRAINS
In a saucepan over high heat, bring rice and 1 1⁄3 cups water to a boil. Reduce heat to low, cover, and simmer for 45 minutes. Remove from heat and let cool; fluff rice with a fork.
BRING IT TOGETHER
2
PICKLE VEGETABLES
In a bowl, combine cucumbers, carrots, radishes, rice vinegar, maple syrup, and pepper flakes (if using). Chill in the refrigerator until ready to serve.
3
COOK EDAMAME
In a skillet over medium heat, cook edamame, onions, and garlic, stirring occasionally, until hot but still crisp, 1 to 2 minutes. Add water 1 to 2 tablespoons at a time as needed, to keep vegetables from sticking.
4
MAKE DRESSING
Drain pickled vegetables, reserving liquid. Add lime juice and sriracha to reserved liquid. Season with salt and pepper to taste.
5
ASSEMBLE & SERVE
Toss rice with 3 tablespoons cilantro and place in bowls. Top with edamame and pickled vegetables. Drizzle with dressing and top with remaining cilantro.
Suggested adult serving: 2 cups
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating:
Rice
RECIPE TIPS
Rice: Serve with warm or chilled rice.
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