BUILD-YOUR-OWN BUDDHA BOWL
This buddha bowl recipe is super fresh, delicious and versatile! The rice and veggies and dressing can be made in advance and stored in the refrigerator. Recipe yields 4 meal-sized bowls.
Provided by Cookie and Kate
Categories Entree
Time 1h
Number Of Ingredients 13
Steps:
- Bring a large pot of water to boil (ideally about 4 quarts water). Once the water is boiling, add the rice and continue boiling for 25 minutes. Add the edamame and cook for 3 more minutes (it's ok if the water doesn't reach a rapid boil again). Then add the snap peas and cook for 2 more minutes.
- Drain well, and return the rice and veggies to the pot. Season to taste with 1 to 2 tablespoons of tamari or soy sauce, and stir to combine.
- Divide the rice/veggie mixture and raw veggies into 4 bowls. Arrange cucumber slices along the edge of the bowl (see photos). Drizzle lightly with carrot ginger dressing and top with sliced green onion. Place a lime wedge or 2 in each bowl.
- When you're ready to serve, divide the avocado into the bowls. Lightly drizzle sesame oil over the avocado, followed by a generous sprinkle of sesame seeds and flaky sea salt. Serve promptly.
- If you intend to have leftovers, wait to complete step 4 just before serving (otherwise the avocado will brown too soon). Leftover bowls keep well (avocado excluded) for 4 to 5 days in the refrigerator.
Nutrition Facts : ServingSize 1 Buddha bowl with 1/8th of the carrot ginger dressing, Calories 597 calories, Sugar 9 g, Sodium 531.8 mg, Fat 35.2 g, SaturatedFat 4.5 g, TransFat 0 g, Carbohydrate 68.8 g, Fiber 15.9 g, Protein 14.4 g, Cholesterol 0 mg
PERFECT BROWN RICE
Though it's easy to do, preparing brown rice can seem daunting when you're trying to get that perfect not-too-chewy, not-too-soggy texture. This method produces flawless results every time with little fuss!
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 2
Steps:
- Rinse the rice in a fine-mesh sieve under cold water for 30 seconds. Drain.
- Combine the rice, salt and 2 cups water in a wide, medium saucepan and bring the water to a boil. Reduce the heat to low, cover and simmer until all liquid is absorbed, about 30 minutes. Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork before serving.
GODDESS BROWN RICE BOWL
Provided by Trisha Yearwood
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 19
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.
BBQ BEEF BOWL WITH BROWN RICE NOODLES
Steps:
- Marinade the skirt steak in the Pear and Ginger Marinade at room temperature for 2 hours. Remove the steak from the marinade and discard the marinade.
- Heat a grill or grill pan to hot. Grill the skirt steak for 3 to 5 minutes on each side or until desired doneness. Remove from the heat and let rest.
- Cook the brown rice noodles according to the package directions. Plate the noodles in a large serving bowl or smaller individual bowls.
- Slice the steak into thin strips and place on top of the noodles. Top with the Quick Pickled Asian Slaw, then drizzle with Miso Carrot Ginger Dressing. Garnish with scallions and sesame seeds. Serve.
- Combine the pear juice, soy sauce, honey, ginger, sesame oil and garlic in a small pot over medium heat. And a few grinds more than normal of black pepper. Bring to a boil, then remove from the heat and allow to cool completely. Use as desired.
- Toss the cabbage, cucumber and carrots together in a heatproof bowl, then set aside.
- Bring the vinegars, sugar and salt to a boil in a small saucepan. Pour the vinegar mixture over the cabbage mixture, tossing to make sure all the veggies are covered. Let sit for 15 minutes. Use the slaw to add flavor to your favorite Asian bowl or sandwich. Vegetables can be kept in their pickling liquid in the fridge for up to 2 weeks.
- Combine the carrots, ginger, vinegar, miso paste, vegetable oil, honey, sesame oil and 2 tablespoons water in a blender and blend until smooth.
BROWN RICE CANAPé BOWL
Leftover canapés at Christmas? No problem. Pile them on top of the brown rice and veg in this low-fat, low-calorie, quick and easy lunch or supper dish
Provided by Elena Silcock
Categories Canapes, Lunch, Snack, Supper
Time 40m
Number Of Ingredients 10
Steps:
- Whisk the dressing ingredients together and set aside. Cook the rice following pack instructions, divide between two bowls and drizzle over half the dressing. Reheat the canapés.
- Arrange all the remaining ingredients on top of the rice, making sections of carrot, cucumber, edamame, and canapés. Top with the coriander, sesame seeds and pickled ginger. Drizzle over the remaining dressing and serve.
Nutrition Facts : Calories 389 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 15 grams protein, Sodium 3.1 milligram of sodium
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