Savory Brown Rice Bowl: A Delicious Plant-Based Delight

Ingredients

• Rice:
• Three cups of water
• One cup of long-grain brown rice
• Half a teaspoon of salt
• Dressing:
• The juice of one lime
• Two tablespoons of olive oil
• One tablespoon of sesame oil
• A tablespoon of dried Thai basil
• A teaspoon of finely chopped hot chile pepper
• Vegetables:
• Two tablespoons of sesame seeds
• Half a package (8 ounces) of snow peas
• One cup of cooked chickpeas, drained
• Half a package (16 ounces) of firm tofu, sliced into strips
• Sixteen baby corn cobs, chopped into bite-sized pieces
• One cup of grated carrots
• One small green bell pepper, finely diced
• Two green onions, sliced diagonally
• Two tablespoons of freshly chopped cilantro

Step 1

In a pressure cooker, combine water, brown rice, and salt. Seal the lid tightly and bring it to high pressure following the manufacturer's guidelines. Let it cook for 10 minutes. Allow the pressure to release naturally as per the manufacturer's directions. Once done, transfer the rice to a spacious bowl.

Step 2

Create a zesty dressing by whisking together lime juice, olive oil, sesame oil, fragrant Thai basil, and spicy chile pepper in a small bowl.

Step 3

In a nonstick skillet, gently toast sesame seeds over medium-low heat until they turn golden and emit a delightful aroma, approximately 5 minutes. Then, transfer them to a separate bowl.

Step 4

Using the same skillet, sauté snow peas until they turn a vibrant green color, which takes about 3 to 5 minutes. Remove from heat and let them cool down.

Step 5

Next, layer the snow peas, chickpeas, tofu, baby corn, carrots, and green bell pepper over the bed of brown rice. Drizzle the prepared dressing over the entire mixture and toss gently to combine all the flavors. Sprinkle the toasted sesame seeds on top for a satisfying crunch. Finish off by garnishing with finely chopped green onions and fresh cilantro.