Rice bowl is basically a salad on a bed of rice. You can make your rice bowl very basic or extravagant. I like them simple, but for my husband, the more things, the merrier.
I can live on rice bowls. They are always my solution to the I-don’t-know-what-to-make-for-lunch problem. While I am debating what to make, I start rinsing basmati rice. Because basmati cooks in 12 minutes and it is our favorite rice. I also like brown rice but my boys don’t. Two brands that I love is Royal and Tilda.
Before making the rice:
- you MUST rinse the rice! Rinsing helps to remove some of the arsenic that accumulate in rice. Also the dust, dirt or debris that may be on the rice grains.
- If you don’t use a rice maker, wrap the lid with a clean kitchen towel. It will absorb the steam from the rice so your rice doesn’t get mushy.
- Never open the rice lid while the rice is cooking. It will let the steam out and would mess up your rice.
Simple Rice Bowl with Spinach, Jalapeño & Radish
Ingredients
- 2 cups cooked basmati rice
- 8-10 kale leaves - spine removed (or handful spinach)
- 4 tablespoons pumpkin seeds - pepitas
- 1 jalapeño
- 2 – 4 small radishes
- 1 garlic clove
- Olive oil
- Bragg’s amino acids - optional or sea salt
Instructions
- Cook the rice. While the rice is cooking, rinse the kale and chop it finely. Put it into a wok or large skillet over high heat and add 2 tablespoons of water. Press in the garlic clove, sprinkle a little bit of salty and cook for 5 minutes.
- Toast the pumpkin seeds in a skillet over medium heat for 2-4 minutes.
- Cut the jalapeño lengthwise, remove the seeds and the stem, and slice it as thinly as possible, and set aside.Slice the radishes into thin rounds and set aside.
- Add a splash of olive and cooked rice into the skillet with 1 tablespoon of Bragg’s amino acid and toss. Remove from the heat and serve in deep plates or bowls. Top with jalapeños, toasted pumpkin seeds and radishes, and hot sauce, harissa or sriracha, if you like spicy.
