QUINOA AND RICE BOWL WITH KALE, KIMCHI AND EGG
Easy, healthful and infinitely adaptable, grain bowls are equally ideal for feeding a family (picky eaters can build it to suit their own tastes) and using up leftovers in the fridge. You could also cook up the ingredients at the beginning of the week, and mix and match ingredients at will as the week progresses. Try rice, quinoa, kamut, farro, freekeh, wheat berries, barley and grits for the grain (this recipe calls for mixing brown rice and quinoa for a nice variety of textures, but feel free to use just one or the other). Put your grains in a large bowl, then arrange small piles of vegetables, protein and something pickled or spicy over the grains. Top with a sauce that brings together all the ingredients in the bowl. Crunch - here, sesame seed and dried seaweed - is a nice finishing touch.
Provided by Melissa Clark
Categories dinner, lunch, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of well-salted water to a boil and add rice. Let cook for 30 minutes, then drain. Return rice to the empty pot, cover with lid and let rice rest for 10 minutes. Meanwhile, bring 2 cups of salted water to a boil in a small pot and add the quinoa. Cover pot and let simmer over low heat for 15 minutes. Turn off the heat and let rest, covered, for 5 minutes longer. Fluff both grains with a fork.
- In a small bowl, whisk together soy sauce, ginger, vinegar and salt to taste. Whisk in peanut and sesame oils.
- Place a steamer basket in a large pot filled with an inch or two of water. Place kale in basket. Cover pot and cook over medium heat until kale is tender, about 7 minutes.
- Meanwhile, bring a medium pot filled with water to a boil. Using a slotted spoon, carefully lower eggs into water; boil 6 minutes. Transfer eggs immediately to a bowl of ice water to cool.
- Combine 1/2 cup quinoa and 1/2 cup rice in each of four bowls. Divide the kale among the bowls, mounding it on top of the rice. Arrange avocado slices next to the kale. Peel eggs and cut in half; place two halves on top of each bowl. Sprinkle each bowl with kimchi, scallion, sesame and seaweed. Spoon soy-ginger dressing over bowls.
Nutrition Facts : @context http, Calories 546, UnsaturatedFat 22 grams, Carbohydrate 55 grams, Fat 30 grams, Fiber 10 grams, Protein 17 grams, SaturatedFat 6 grams, Sodium 658 milligrams, Sugar 2 grams, TransFat 0 grams
GRILLED KOREAN STEAK AND RICE BOWLS
The key to this very flavorful and easy meal is 6-10 hours of hands off time thanks to a quick blended marinade. Asian pear does double duty as a tenderizer in the marinade and adds a sweet crunch to the rice bowl.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cut the steak into 3 to 5 pieces of the same thickness. Carefully slice any pieces thicker than 1/2 inch in half horizontally to create 2 thinner pieces. Put in a large nonreactive bowl or large resealable bag.
- Combine the soy sauce, sesame oil, vinegar, garlic, sugar, a pinch of salt and a generous grinding of pepper in a blender. Cut the pear in half; roughly chop 1 half and add it to the blender. (Refrigerate the other pear half for serving.) Puree the mixture in the blender until smooth, then pour over the steak; toss. Seal the bag and refrigerate 6 to 10 hours.
- Preheat a grill to high (make sure the grates are very clean). Meanwhile, cook the rice as the label directs.
- Remove the steak from the marinade, letting the excess drip off. Strain the marinade into a small pot and bring to a boil over medium heat. Simmer until slightly thickened, 2 to 3 minutes; set the sauce aside. Season the steak pieces with salt and pepper and place on the hot grill. Cook, flipping and moving the pieces occasionally to prevent flare-ups, until lightly charred, 5 to 8 minutes for medium doneness, depending on the thickness. Transfer the steak to a cutting board and let rest about 5 minutes.
- Cut the remaining pear half into matchsticks. Divide the lettuce among shallow bowls, piling it to one side; top with the kimchi and pear. Add the rice to the other half of the bowls. Slice the steak and add to the bowls; sprinkle with the scallions. Drizzle with the sauce.
Nutrition Facts : Calories 490, Fat 21 grams, SaturatedFat 6 grams, Cholesterol 79 milligrams, Sodium 1236 milligrams, Carbohydrate 48 grams, Fiber 5 grams, Sugar 12 grams, Protein 30 grams
RICE BOWLS WITH TOFU AND KIMCHI
They key to a really standout grain or rice bowl meal is to mix up different textures, temperatures and flavors. Try combining raw and cooked elements along with mild and bold flavors. In this recipe, the tofu is glazed with a lightly sweet mixture which offsets the freshness of cucumbers and bell peppers and the sharp garlicky flavor of kimchee.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a medium saucepan of water to a boil. Stir in the rice and a big pinch of salt. Reduce the heat to maintain a simmer and cook, uncovered and stirring occasionally, until the rice is tender, 20 to 25 minutes. Drain well and return to the saucepan.
- Meanwhile, cut the tofu into 1- to 1 1/2-inch cubes. Press with paper towels to remove as much moisture as possible. Heat the vegetable oil in a large skillet over medium-high heat. Add the tofu pieces and season with salt. Cook, stirring occasionally, until the tofu is well browned on all sides, about 20 minutes.
- Stir together the kimchi brine, 1 teaspoon sesame oil, the hoisin sauce and brown sugar in a small bowl. Add to the skillet and cook, stirring, until the tofu is well coated and lightly caramelized, about 5 minutes.
- Combine the cucumber, bell pepper, radishes, scallions and remaining 1 tablespoon sesame oil in a large bowl; toss well. Season with 1/4 teaspoon salt.
- Divide the rice among shallow bowls. Top with the tofu, vegetables and kimchi.
Nutrition Facts : Calories 430, Fat 20 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 469 milligrams, Carbohydrate 54 grams, Fiber 6 grams, Protein 17 grams, Sugar 6 grams
KIMCHI FRIED RICE
Find three of your 5-a-day in this quick and easy fried rice, bursting with fresh veg. Fermented foods such as kimchi help to promote good gut bacteria
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch, Supper
Time 20m
Number Of Ingredients 12
Steps:
- Heat 1 tbsp of the oil in a large frying pan, and add the garlic, ginger, broccoli and half the spring onions. Fry for 5-7 mins until softened, then add the kimchi and fry for a couple of mins more. Tip in the rice, breaking it up with the back of your spoon, then stir through the carrot. Cook for a min until all heated through, then push everything to the side of the pan.
- Pour the remaining oil into the empty part of the pan, crack in the eggs, fry to your liking and season. Squeeze the lime juice over the rice and eggs, then scoop the rice into bowls. Top with the egg, coriander leaves, remaining spring onions and hot sauce, if using. Serve with lime wedges.
Nutrition Facts : Calories 368 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 15 grams protein, Sodium 0.7 milligram of sodium
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Ratings 9Category Lunch, Main CourseServings 2Total Time 30 mins
- Cook rice per package instructions, then distribute the rice between two bowls and set aside while you cook the eggs.Note: As mentioned in the post above, I always love a little extra rice, so typically use more than 1/2 cup of cooked rice per bowl. You can use whatever amount you prefer.
- Heat butter and sesame oil in a non-stick frying pan (a 10-inch pan is great here) over medium heat.
- Once butter has melted and is foamy, carefully crack in eggs. Cover with a pan lid (this helps with cooking the eggs).Note: If desired, you can crack each egg into a small dish first, then carefully add to the pan.
- Allow eggs to cook until the whites are set (firm) and the yolk is done to your liking. I like the yolks runny, so generally cook about 2 to 3 minutes. You can cook longer, if you like. Once done, remove the eggs from the pan immediately and place an egg over each rice bowl.
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- Warm the rice and trim the asparagus. Preheat a large skillet to medium heat and add ghee to coat.
- Once the ghee is shimmering, crack the egg, cover the pan to avoid spattering and cook for about a minute. Then, add the asparagus spears to the skillet alongside the egg and re-cover the pan. Cook another 1-2 minutes or until the egg white sets.
- Place the rice in a serving bowl. Remove the skillet from the heat, drizzle a little of the coconut aminos over the asparagus, and the rest over the rice. Use a metal spatula to carefully scrape under the egg and lay it over the rice, followed by the asparagus and kimchi. Serve immediately, and enjoy!
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