RICE BOWL RECIPES: MANGO AVOCADO RICE BOWL
These savory & sweet mango avocado ginger rice bowls are one of our favorite rice bowl recipes!
Provided by Phoebe Moore
Categories Main dish
Time 25m
Number Of Ingredients 18
Steps:
- Make the dressing: In a small bowl, whisk together the tamari, vinegar, lime juice, garlic, cane sugar, and sriracha.
- Bring a small pot of salted water to a boil and place a bowl of ice water nearby. Blanch the snap peas by placing them in the boiling water for 1½ minutes, then scoop them into the ice water to stop the cooking process. Once cooled, drain, pat dry, and chop.
- Assemble the bowls with the rice, shredded cabbage, carrot, cucumber, mango, black beans, pickled ginger, and basil. Top with the toasted peanuts, sesame seeds, and avocado, if using. Drizzle bowls with half the dressing and serve the rest on the side along with tamari and sriracha, if desired.
BROWN RICE, FARRO, OR SPELT BREAKFAST BOWL
For a delicious alternative to oatmeal, combine your choice of cooked brown rice, farro, or spelt with milk and a touch of maple syrup for a healthy and hearty breakfast. Top this grain bowl with fresh berries and a dollop of protein-rich Greek yogurt and you'll be sated until lunchtime.
Provided by Riley Wofford
Categories Food & Cooking Breakfast & Brunch Recipes
Time 20m
Number Of Ingredients 7
Steps:
- Combine grains, milk, 1 cup water, and salt in a pot. Bring to a boil, then reduce heat to medium and simmer, stirring, until creamy, 15 to 18 minutes. Stir in maple syrup and a generous pinch of ground cinnamon. Top with plain Greek yogurt, fresh berries, and more maple syrup.
BROWN RICE BREAKFAST BOWL
Make and share this Brown Rice Breakfast Bowl recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan over medium-high heat, bring the water to a boil.
- Add in rice and salt; lower heat to medium-low and cook, covered, about 40 minutes or until tender.
- Stir in raisins and walnuts; cook, uncovered 5 more minutes.
- Serve in bowls with milk and brown sugar if desired.
Nutrition Facts : Calories 246.1, Fat 6.2, SaturatedFat 0.7, Sodium 152.7, Carbohydrate 43.9, Fiber 2.4, Sugar 6, Protein 5.1
BROWN RICE BREAKFAST PORRIDGE
Use up that leftover brown rice and try something new for breakfast. Experiment with it to make it your own, you can try using any mixture of dried fruit instead of the blueberries.
Provided by CHERRY007
Categories 100+ Breakfast and Brunch Recipes Cereals
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Combine the cooked brown rice, milk, blueberries, cinnamon, and honey in a small saucepan. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
- Beat the egg in a small bowl. Temper the egg by whisking in some of the hot rice, a tablespoon at a time until you have incorporated about 6 tablespoons. Stir the egg into the rice along with the vanilla and butter, and continue cooking over low heat for 1 to 2 minutes to thicken.
Nutrition Facts : Calories 318.3 calories, Carbohydrate 44.7 g, Cholesterol 118 mg, Fat 11.6 g, Fiber 2.7 g, Protein 9.9 g, SaturatedFat 6.1 g, Sodium 130.3 mg, Sugar 20.7 g
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- In a medium saucepan set over medium-low heat, combine almond milk, maple syrup, almond butter, dates, and apple. Bring to a boil, stirring occasionally to prevent burning and ensure that everything is well combined. Reduce heat to low and cook for about 5 minutes, until dates and apple have softened.
- Add cooked brown rice and cinnamon, stirring until all the ingredients are fully combined. Continue cooking for about 5 minutes, until rice is warm and soft. Serve immediately.
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- Fold in spinach and cook about another 2 minutes until wilted and bright green. Add salt and pepper to taste.
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