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| Photo: Brown rice bowl recipe |
Try this Asian-inspired rice bowl to incorporate more grains into your diet.
To Prep 0:15
To Cook 0:45
INGREDIENTS 11
DIFFICULTY EASY
SERVINGS 2
Ingredients
200g brown rice
120g frozen podded edamame (see note)
2 sheets nori seaweed (see note)
2 tbs black sesame seeds (see note)
Seeds of 1 pomegranate
1 bunch coriander, leaves chopped
Citrus & honey dressing
Finely grated zest and juice of 1 lemon
Finely grated zest and juice of 1 orange
2 tbs honey
2 tbs tamari (see note) or soy sauce
2 tbs Japanese rice vinegar (see note)
Method
Step 1 Rinse the rice in a sieve under cold running water, then place in a saucepan with a pinch of salt and 400ml water. Bring to the boil, then reduce heat to medium-low and cook, covered, for 45 minutes or until the water has been absorbed and the rice is tender. Drain.
Step 2 Meanwhile, place edamame in a bowl and cover with boiling water. Leave for 10 minutes or until tender.
Step 3 Heat a dry frypan over medium heat and toast nori sheets for a few seconds each side. Cool, then tear into strips.
Step 4 For the dressing, combine all the ingredients in a jug.
Step 5 Combine rice with the dressing and half the sesame seeds. Divide among 2 bowls and top with edamame, pomegranate seeds, nori strips, coriander and the remaining sesame seeds. Eat and feel clean and calm
Notes
Edamame (soybeans), nori seaweed sheets, black sesame seeds, tamari and Japanese rive vinegar are all available from Asian food shops.
delicious. - May 2013 , Page 112
Recipe by Anna Jones
Photography by Martin Poole
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