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Black Rice Veggie Bowl

My favourite weeknight go-to is a simple grain bowl, so I decided to experiment with a black rice variety. My requirements are simple: at least one cooked vegetable, at least one raw vegetable and a scoop of cooked grain, all topped with a some sort of delicious dressing like this sesame miso dressing or my garlicky immune-boosting green dressing. Depending on the night, I will add a little chicken or fish, chickpeas or lentils or even some hemp hearts or chia seeds for added protein. The options are endless and it definitely doesn’t have to be complicated. Here’s one of my favourite combinations:

  • 1 cup uncooked black rice
  • 2 cups water
  • 3 tbsp sesame oil
  • 2 tbsp rice wine vinegar
  • 1 tbsp lemon juice plus a splash more
  • 1½ tsp miso paste
  • 1 clove garlic, chopped
  • Pinch of chili peppers (add more or less to achieve desired spice level)
  • ½ head of kale
  • 1 carrot
  • Splash of olive oil
  • Pinch sea salt
  • 1 head broccolini (or regular broccoli)
  • Small handful of sprouts (garnish)
  • 1 radish, thinly sliced (garnish)
  1. In a small pot, combine 1 cup of black rice with 2 cups of water and bring to a boil. Once boiling, reduce heat and let simmer until all water is evaporated (approximately 30 min).
  2. While rice is cooking, combine sesame oil, rice wine vinegar, lemon, miso paste, garlic and chili peppers in a small bowl and set aside.
  3. Finely slice kale and peel and grate carrot and place in another bowl. Toss with a splash of lemon juice, olive oil and a pinch of sea salt to soften. Set aside.
  4. Very lightly steam broccolini.
  5. Add a scoop of black rice, a helping of shredded kale and carrots and a few broccolini flowerets to each bowl, top with sprouts, radishes and a drizzle of dressing (alternatively use my immune-boosting dressing) and enjoy! Will make three hearty bowls or four smaller ones.