Did you know brown rice is the same grain as white rice, just less processed?
We prefer the taste of brown rice and the fact that it is a low GI superfood. This vegetarian rice bowl is definitely worth trying. You can adjust the recipe with any left over vegetables you have in your fridge . I would highly recommend you make the sauce. It really gives the bowl a delicious overall flavor.
2 cups of brown rice
1 Tbl turmeric
2 cups grated zucchini
4 large carrots grated
1 squeezed lemon
1 small red onion
3 spring onions
1/2 cup pistachios
3 Tbsp tamari or soy sauce (plus more for veggies + to taste)
1 Tbsp peanut butter
2-3 Tbsp organic brown sugar, muscovado sugar, or maple syrup
1 clove garlic (minced)
1-2 tsp chili garlic sauce (more or less depending on preferred spice)
1 tsp toasted sesame oil (optional // or sub peanut or avocado oil)
Cook rice. Strain and add turmeric, salt and pepper
Strain your tofu of all liquid . A tofu press helps in this process but if you don't have one you can just use paper towel to absorb the excess liquid. Cut tofu into 1/4-inch cubes and arrange on baking sheet. Bake for 26-30 minutes. I prefer crispy tofu, so I bake mine the full 30 minutes. Set aside.
Stir fry zucchini and carrot in wok for 5 -10 mins not too long as it will go soft and mushy . We like it lightly cooked so it still has a crunch . Pour squeezed lemon juice over veggies.
Mix the sauce ingredients .
Layer your bowl with rice, veggies, onions, pistachios and pour sauce on top.
This delicious vegetarian dinner was inspired by The Minimalist Baker.