Join our mailing list to receive 10% off your first order!

X

 
MEM-DAY SALE: $60 Off Your First 2 FRESH BOXES. Use Code: BOGO-MAY.

Farm To People

Kitchen Notebook

April 17, 2017

Kimchi Brown Rice Bowl

60 Mins

Serves 2
Ingredients
  • 1 cup Brown Rice (or Quinoa for Paleo diet)
  • 2 Carrots, Chopped
  • Bok Choy, Roughly Chopped
  • ½ jar Daikon Kimchi, more for topping
  • 1 clove Garlic, minced
  • 1 tsp. Fresh Ginger, minced
  • 2 Tbsp. Sesame Oil or Cooking Oil
  • 1 Tbsp. Soy Sauce


Using a mesh strainer, rinse the rice until water runs clear. Add the rice to a medium saucepan with 2 cups of water. Bring to a boil, then reduce to a simmer and cover. Cook for 45 minutes. Check the rice to make sure most of the water is absorbed. There should be no more than a 1/4 inch of water on the bottom. Remove from heat, cover, and let sit for 15 minutes.

Meanwhile, in a large skillet, heat 1 Tbsp. of sesame oil, add in the carrots, bok choy, 1 clove minced garlic, 1 tsp. minced ginger and 1 Tbsp. soy sauce. Sauté over medium-high heat for about 5 minutes or until veggies are tender. Add in brown rice and continue for about 3 minutes until combined. Add a bit more oil or water if it is dry. Roughly chop the kimchi and add to the rice mixture with about 2 Tbs. of kimchi juice. Continue to sauté for about 2 minutes. Season with more soy sauce or salt to taste.

Divide the rice between two large bowls and top with more kimchi, bean sprouts, carrots strips and chopped scallions.

60 Mins bok choy brown rice carrots daikon kimchi Dinner lunch Paleo rice bowl spring veg vegan vegetarian

Leave a comment

Comments will be approved before showing up.


0 Comments

60 Mins bok choy brown rice carrots daikon kimchi Dinner lunch Paleo rice bowl spring veg vegan vegetarian


More Recipes You Will Love

NONE