Brown Rice Buddha Bowl
We're all about coterie member liz harris's genius combo of get the recipe.
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 | Teriyaki Tofu Rice Bowl Recipe3 cups water1 cup long-grain brown rice½ teaspoon salt1 lime, juiced2 tablespoons olive oil1 tablespoon sesame oil1 tablespoon dried Thai basil1 teaspoon minced hot chile pepper2 tablespoons sesame seeds½ (8 ounce) package snow peas1 cup cooked chickpeas, drained½ (16 ounce) package firm tofu, cut into strips16 baby corn, cut into bite-sized pieces1 cup grated carrots1 small green bell pepper, diced2 green onions, cut on the diagonal2 tablespoons chopped fresh cilantroDirectionsCombine 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 | Teriyaki Tofu Rice Bowl Recipeprep: 30 mins cook: 18 mins total: 48 mins Servings: 3 Yield: 3 servings
TAG : Brown Rice Buddha BowlMain Dish Recipes, Bowls,
