For The Food Matters Project this week, Gracie has chosen Hippie Rice, see the original recipe here on her blog.
I chose to do a rice bowl with lots of veggies (obviously), and a little bit of an Asian flavour profile. This is an easy dish that I whip up variations of pretty often for weeknight dinners, or when we are crunched for time. There really are endless variations – the original calls for sunflower seeds, raisins, and chili flakes! Anything goes in a rice bowl.
See the rest of the creations here.
EASY RICE BOWL
serves 4
1 cup rice, uncooked (I used 1/2 black rice and 1/2 brown rice)
2 cups water (or broth)
2 tbsp coconut oil (1 tbsp for rice, 1 tbsp for veggies)
1/2 onion, chopped
2 garlic cloves, minced
1 inch garlic
1 head broccoli (about 1 pound), cored and roughly chopped
1/2 head cauliflower (because it’s all I had, you can add more), cored and roughly chopped
1 green bell pepper, chopped
3 stalks celery, chopped
2 medium-sized carrots, chopped
3 tbsp Braggs soy seasoning
1/2 lemon, juiced
1/4 cup sesame seeds as garnish
Put rice on to cook with water or broth and 1 tbsp coconut oil. Cook onions on low-med heat in the other tbsp coconut oil for 3 minutes or until just tender. Add celery and carrots and continue to cook for another few minutes. Add the broccoli, cauliflower, bell pepper, and garlic. Add the rice, soy seasoning, and lemon juice, and stir-well. Taste to see if it needs more soy sauce. Garnish with sesame seeds. Enjoy!
