These rice bowls have quickly become a Meatless Monday (and Tuesday, Wednesday, Thursday) staple at our house. They are soo easy, fresh, healthy, and delicious. I try to make a big batch of brown rice whenever I make it, and then I freeze it in 3-4 cup portions for later use. That prep work makes this meal a snap whenever the mood strikes.

Veggie Rice Bowls
Adapted from A Couple Cooks

Ingredients
3-4 cups cooked brown rice
Several heads broccoli, chopped into florets
1/2 cup red cabbage, sliced thinly
1 small red onion, sliced thinly
Other raw veggies: I’ve used carrots, beets, celery, kale, avocados (I know, that’s a fruit!), and radishes
Several green onions
Sliced almonds
For the dressing:
Juice from one lemon
1 piece fresh ginger (enough for 2 teaspoons minced)
4 tablespoons olive oil
4 tablespoons plain rice vinegar
3 tablespoons tamari

Directions
If you haven’t already, cook the rice (I think day-old or thawed rice actually tastes better for these).  I like to steam or roast the broccoli, but it tastes great raw too. Steam the broccoli just until barely tender and bright green, or follow these directions to roast the veggies. Prep the rest of the veggies and set aside in a large bowl. Assemble the dressing ingredients in a small jar and shake vigorously to combine.

To assemble the bowls, put some brown rice in the bottom of a bowl. Top with your assorted veggies, including the steamed/roasted broccoli. Add the slivered almonds, and top the whole thing with a generous amount of dressing.  This typically serves about 5-6 adults.

This recipe is ripe for experimentation (my favorite kind!). Once pepper season hits, sweet peppers would be delicious in this. Mint, cilantro or basil would be fun additions. Use your imagination and share your creations here for the rest of us to enjoy!

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