The Ultimate Rice Bowl

More than 5 years in the making… the long awaited sequel to How to Cook Brown Rice is finally here!

The Ultimate Rice Bowl is my own special recipe for a delicious vegan/vegetarian meal. It’s the perfect blend of warm, chewy, crunchy, and savory. It’s also very easy to make — no special cooking skill required.

This recipe is for a single serving of a very filling meal. If you want to make a smaller or bigger batch, feel free to adjust the ingredients proportionally.

Here’s how to make it…

Ingredients

1-2 cups cooked brown rice, depending on how hungry you are (make according to instructions in How to Cook Brown Rice)1/3 cup diced cucumber (I prefer English cucumbers)1 small tomato, diced (I normally use a roma tomato)4-5 sun dried tomatoes, each cut into 6-8 pieces (The best are Mediterranean Organic Sundried Tomatoes)1/4 – 1/2 avocado, diced2-4 tbsp minced green onion1-2 tsp toasted sesame oil (I use Spectrum Naturals Organic Sesame Oil)tamari to taste (a few splashes with a shaker bottle)1 tbsp sesame seeds (raw or toasted)

Instructions

Put the rice in a bowl.Add sesame oil, tamari, and sesame seeds. Use a fork to mix.Add cucumber, tomato, sun dried tomatoes, avocado, and green onion. Mix again.Enjoy!

Variations

Add 1 tsp mirin for a sweeter flavor (when you add the sesame oil, tamari, and sesame seeds)Add 1/3 cup bok choy, choppedSubstitute regular soy sauce or shoyu for tamariIf you like a strong onion flavor, try using minced white, brown, or red onion instead of green onion

You can certainly make this with leftover rice, but I suggest heating the rice first since this dish is best served warm.

I must caution you that this can be an addictive recipe. Once you try it, expect to make it often!

If you've found this website helpful, please donate to show your support. The average donation is about $21.

View the original article here