rice bowl with spring veggies

Name: Rice Bowl with Spring Veggies
Prep time: 15 min
Cook time: 5 min
Yield: 3
Cuisine: Asian
Ingredients: 2 cup(s) broccoli florets; 4 cup(s) spring greens, chopped if necessary (turnip, radish, spinach, senposei, arugula, pea shoots); 1 clove(s) garlic, peeled and finely minced; 3/4 cup(s) dark red kidney beans; 3/4 cup(s) garbanzo beans; 2-3 cup(s) cooked brown basmati; ## GARNISHES:; - radishes and/or spring turnips, thinly sliced; - fresh cilantro, minced; - toasted almonds slices; - green onions, sliced; - lemon wedges; ## DRESSING:; 1 tablespoon(s) fresh lemon juice; 2 tablespoon(s) pineapple juice; 1-2 tablespoon(s) dijon mustard; 1 tablespoon(s) olive oil; 1 teaspoon(s) tamari/soy sauce; 1/4 teaspoon(s) red pepper flakes; - black pepper, to taste

(1 RATING)

6 Pinches

C G

Vallèe du Willamette, OR

Updated on Mar 11, 2016

The rice bowl needed a color burst to meet my requirements. Re-imagined from a recipe found @ 86lemons.com. I used a good mixture of spring greens for this recipe. If you prefer, the greens can be served raw. The heat from the hot cooked rice will slightly wilt the raw greens in the rice bowl. Just be sure to rinse, drain and dry the greens well before eating.

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prep time 15 Min

cook time 5 Min

method Stir-Fry

yield 3 or 4 small servings

Ingredients

2 cups broccoli florets
4 cups spring greens, chopped if necessary (turnip, radish, spinach, senposei, arugula, pea shoots)
1 clove garlic, peeled and finely minced
3/4 cup dark red kidney beans
3/4 cup garbanzo beans
2-3 cups cooked brown basmati
GARNISHES:
- radishes and/or spring turnips, thinly sliced
- fresh cilantro, minced
- toasted almonds slices
- green onions, sliced
- lemon wedges
DRESSING:
1 tablespoon fresh lemon juice
2 tablespoons pineapple juice
1-2 tablespoon dijon mustard
1 tablespoon olive oil
1 teaspoon tamari/soy sauce
1/4 teaspoon red pepper flakes
- black pepper, to taste

How To Make rice bowl with spring veggies

Step 1

DRESSING: Whisk together the dressing ingredients in a non-reactive prep bowl and set aside. It is best to prepare the dressing at least 1 hour in advance.

Step 2

Cook the rice (quinoa, farro, couscous, etc.) and set aside.
Step 3

GARNISHES: Arrange the garnishes on another serving platter in individual prep bowls.
Step 4

VEGGIES: (Original recipe specifies steaming the broccoli for 3 to 5 minutes, just until tender.) I chose to stir fry the broccoli in a little bit of oil on medium heat for about 3-4 minutes in a wok until broccoli started to brown on the edges. Next lower the heat to medium-low and add the garlic and greens, stir frying for about 1 minute or until the garlic is fragrant and the greens start to wilt. Transfer to a serving platter.
Step 5

TO SERVE: For each rice bowl, spoon some of the broccoli/greens mixture into the bowl. Add a serving of the cooked rice, a spoonful of beans, garnishes and finish with a drizzle of the dressing.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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