Note: If you don't have a rice cooker, I highly recommend investing in one. I promise it makes many more things than rice. However, that may have to be another post.
I have also found while I prefer the Asian version of this dish you could also go super simple and use whatever vegetables are in your refrigerator and garnish with a little salt, pepper and a squeeze of a lemon wedge. I'm also in love with this dinner because it is easily made for on the go and is lovely eaten cold or at room temperature.
Lastly, I wanted to say happy healthy eating to all my readers especially my dancers. I hope that the last few post have inspired you all to cook and eat a little bit healthier. With that said, next week you should look forward to indulging in some Super Bowl appetizers with my husband, Greg. And then back to the healthy eating!
Raw Veggie Brown Rice Bowls
4-6 cups brown rice, cooked
2 whole carrots, shredded
1 cup red bell pepper, chopped
1 cup sugar snap peas, trimmed and cut in half
1 cup edamame
1 cup red cabbage chopped
Sesame hoisin sauce (see recipe below)
1/4 cup cilantro, chopped
Sesame Hoisin Sauce
1/4 cup toasted sesame oil
1/4 cup hoisin sauce
1/2 lime, juice
1/4 teaspoon pepper
1/2 large shallot, minced
1 garlic clove, minced
1/2 teaspoon sesame seeds
1/4 teaspoon crushed red peppers or Sriracha Hot Chili Sauce (optional)
Combine all ingredients into a small bowl and set aside. Makes about a 1/2 cup.
Making the Rice bowl:
In a large mixing bowl combine the rice, carrots, bell pepper, sugar snap peas, edamame and red cabbage. Pour the sesame hoisin sauce over top. Stir to combine. Distribute the rice and vegetable mix evenly between bowls and garnish with the cilantro. Serve immediately or store in an airtight container with the sauce separately for on the go. Makes 4-6 servings.
Other vegetable add-ons or substitutes: green beans, cucumbers, bean sprouts, or zucchini.
Protein add-ons: Chicken, shrimp, beef or pork.