Easiest Way to Make Korean Rice Bowl Recipe Skinnytaste

Brown Rice Buddha Bowl

Quickly sautéed spinach, thinly sliced scallion, and 3.

Recipe Summary Brown Rice Buddha Bowl

A fresh and crisp meal in one. Brown rice, vegetables, tofu and chickpeas are topped with a spicy Thai basil dressing and toasted sesame seeds.

Ingredients | Korean Rice Bowl Recipe Skinnytaste

3 cups water

1 cup long-grain brown rice

½ teaspoon salt

1 lime, juiced

2 tablespoons olive oil

1 tablespoon sesame oil

1 tablespoon dried Thai basil

1 teaspoon minced hot chile pepper

2 tablespoons sesame seeds

½ (8 ounce) package snow peas

1 cup cooked chickpeas, drained

½ (16 ounce) package firm tofu, cut into strips

16 baby corn, cut into bite-sized pieces

1 cup grated carrots

1 small green bell pepper, diced

2 green onions, cut on the diagonal

2 tablespoons chopped fresh cilantro

Directions

Combine water, brown rice, and salt in a pressure cooker. Close and secure the lid; bring to high pressure according to manufacturer's instructions. Cook for 10 minutes. Release pressure naturally according to manufacturer's instructions. Drain any remaining water and transfer rice to a large bowl.

Whisk lime juice, olive oil, sesame oil, Thai basil, and chile pepper in a small bowl to make dressing.

Toast sesame seeds in a nonstick skillet over medium-low heat, stirring occasionally, until evenly browned and fragrant, about 5 minutes. Transfer to a bowl.

Cook and stir snow peas in the same skillet until bright green, 3 to 5 minutes. Remove from heat and let cool.

Arrange snow peas, chickpeas, tofu, baby corn, carrots, and green bell pepper over the brown rice. Drizzle dressing over the entire bowl; toss to mix. Sprinkle toasted sesame seeds on top. Garnish with green onions and cilantro.

I prefer cooking rice in a pressure cooker. If you want, use your preferred method instead.

Info | Korean Rice Bowl Recipe Skinnytaste

prep: 30 mins cook: 18 mins total: 48 mins Servings: 3 Yield: 3 servings

TAG : Brown Rice Buddha Bowl

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