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Author:
Kevin Curry
Black Rice Grain Bowl
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Black Rice Grain Bowl
Ingredients
Substitution
Note
- 1 1/2 cups uncooked black rice
- 1 tablespoon avocado oil
- 1 large red bell pepper, chopped
- 3 garlic cloves, minced
- 3 large portobello mushroom caps, stems and gills removed and sliced into strips
- 3 tablespoons low sodium teriyaki sauce OR low sodium tamari (or soy sauce)
- 2 cups frozen shelled edamame, thawed
- 1 cup spinach (OPTIONAL – I found this in my fridge so I just tossed it in)
- 1 cup matchstick carrots
- Juice from 1/2 lime
Steps
Step 1
Bring a pot of water to a boil. Add black rice and cook until desired softness, generally about 20 minutes. Note: Black rice is also chewier so please be aware that it does not automatically mean the rice is not cooked through. Then drain, rinse and set aside.
Step 2
Set a carbon steel wok or large pan on medium high heat. Add avocado oil and bell pepper and cook until sear marks appear on the edges, about 2 minutes. Then add in garlic and toss.
Step 3
Add sliced portobello mushroom caps and a few tablespoons of water to create steam to help them wilt a bit if needed. Then add 1 (one) tablespoon of the teriyaki sauce and toss everything together.
Step 4
Add the edamame, spinach and carrots and toss together. Squeeze in fresh lime and the remaining teriyaki sauce and cook/toss for another 2 minutes.
Step 5
Remove from the heat and serve! You can enjoy this meal either hot or cold. Season each serving to taste using red chili garlic sauce, Sriracha and/or low sodium soy.
Black Rice Grain Bowl
Kevin Curry
INGREDIENTS
- 1 1/2 cups uncooked black rice
- 1 tablespoon avocado oil
- 1 large red bell pepper, chopped
- 3 garlic cloves, minced
- 3 large portobello mushroom caps, stems and gills removed and sliced into strips
- 3 tablespoons low sodium teriyaki sauce OR low sodium tamari (or soy sauce)
- 2 cups frozen shelled edamame, thawed
- 1 cup spinach (OPTIONAL – I found this in my fridge so I just tossed it in)
- 1 cup matchstick carrots
- Juice from 1/2 lime
INSTRUCTIONS
-
Bring a pot of water to a boil. Add black rice and cook until desired softness, generally about 20 minutes. Note: Black rice is also chewier so please be aware that it does not automatically mean the rice is not cooked through. Then drain, rinse and set aside.
-
Set a carbon steel wok or large pan on medium high heat. Add avocado oil and bell pepper and cook until sear marks appear on the edges, about 2 minutes. Then add in garlic and toss.
-
Add sliced portobello mushroom caps and a few tablespoons of water to create steam to help them wilt a bit if needed. Then add 1 (one) tablespoon of the teriyaki sauce and toss everything together.
-
Add the edamame, spinach and carrots and toss together. Squeeze in fresh lime and the remaining teriyaki sauce and cook/toss for another 2 minutes.
-
Remove from the heat and serve! You can enjoy this meal either hot or cold. Season each serving to taste using red chili garlic sauce, Sriracha and/or low sodium soy.
Nutrition per serving
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