- Prep-time: / Ready In:
- Makes 2 bowls
- Serving size: 1 bowl
- Print/save recipe
This vibrant, colorful forbidden rice bowl is a delight to behold and to dig into. Quick-pickling the cabbage is easy and adds tons of tangy flavor. A creamy homemade miso-ginger dressing tops off the medley of veggies and grains. Stock your freezer with bags of mixed vegetables and shelled edamame so you can make these bowls anytime. Though black rice makes for an impressive presentation, you can substitute any grain you wish.
Ingredients
- 1 cup shredded red cabbage
- 1 tablespoon rice vinegar
- 3 tablespoons lemon juice
- ¾ cup forbidden black rice
- 1 tablespoon pure maple syrup
- 1 tablespoon miso paste
- 1 tablespoon tahini
- 1 teaspoon grated fresh ginger
- 2 cups frozen stir-fry vegetables
- 1 cup frozen shelled edamame
- ¼ cup thinly sliced green onions
- ½ teaspoon sesame seeds
Instructions
- In a glass jar combine cabbage, vinegar, and 1 Tbsp. of the lemon juice. Cover and shake to coat. Let stand 1 hour.
- Meanwhile, in a small saucepan combine rice and 2 cups water. Bring to boiling; reduce heat. Simmer, covered, 30 to 35 minutes or until rice is tender. Drain if necessary. Let rice cool slightly, then fluff with a fork.
- For dressing, in a blender combine remaining 2 Tbsp. lemon juice, 2 Tbsp. water, the maple syrup, miso paste, tahini, and ginger. Cover and blend until smooth.
- In a medium skillet cook vegetables and edamame over medium-low 5 to 7 minutes or until tender.
- Divide rice between two bowls. Top with vegetables and pickled cabbage. Drizzle dressing evenly over bowls. Sprinkle with green onions and sesame seeds.
Nutritional Information:
Per serving (1 bowl): 418 calories, 68 g carbohydrates, 19 g protein, 9.1 g total fat, 1 g saturated fat, 0 g cholesterol, 452 mg sodium, 14 g fiber, 10 g sugar
Note: Nutritional information is provided as an estimate only.
tags:
Comments (9)
(5 from 8 votes)Thank you, this is perfect for a dish I want to make for friends next week.
Sounds great, but my doctor does not want me to have edamame. Any substitutes?
This was excellent! I modified the recipe a bit to suit my tastes: I added some red onion to the pickled cabbage mixture. I used a ton of fresh veggies for the stir fry (snow peas, zucchini, asparagus, broccoli florets and stems, red pepper, mushrooms, red onion, red kale, curly kale, collard greens, Brussel sprouts, purple beans, precooked and cooled cauliflower rice). I added a bit of low-sodium tamari while stir-frying. I made my black rice in my rice cooker. I added fresh garlic to the dressing. I added fresh baby arugula to the bowls and skipped the sesame seeds. I made extra of everything and prepped it all in advance except for stir-frying the veggies. When ready to assemble, I reheated the black rice and edamame and assembled my bowl. This will be made frequently and is so easy to put together when prepping ahead!
Wow this is now bring made in batches for the week!! Thank you!
Delicious! I skipped the pickled cabbage and the stir fly due to time and laziness. Added some raw kale.
Wow this is amazing! Was not expecting it to be soooo tasty instead of the frozen veg I used lightly cooked baby broccoli , raw carrot and avocado. 100% will be making this again Thank you!
I substituted fresh veggies from my garden. Even my picky husband lived this. The flavor is winderful!
Just had this for lunch, and we loved it! Thank you.
This is absolutely delicious... the cabbage is great (I added a little salt) and the dressing is to die for ! I will be using this dressing in many a salads. Great meal