- Rice:
- 3 cups water
- 1 cup long-grain brown rice
- 1/2 teaspoon salt
- Dressing:
- 1 lime, juiced
- 2 tablespoons olive oil
- 1 tablespoon sesame oil
- 1 tablespoon dried Thai basil
- 1 teaspoon minced hot chile pepper
- Vegetables:
- 2 tablespoons sesame seeds
- 1/2 (8 ounce) package snow peas
- 1 cup cooked chickpeas, drained
- 1/2 (16 ounce) package firm tofu, cut into strips
- 16 baby corn, cut into bite-sized pieces
- 1 cup grated carrots
- 1 small green bell pepper, diced
- 2 green onions, cut on the diagonal
- 2 tablespoons chopped fresh cilantro
- Combine 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.
05/23/2018
recipepes.com
Brown Rice Buddha Bowl, recipe
PT15M
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