This is my favorite meal. Period. If I was forced to eat just one meal for the rest of my life, this would be it. It is a recipe I originally learned from Steve Pavlina, and I have been making it at least once a week for the past year. This meal is so savory and satisfying, and it can be prepared in minutes with leftover brown rice.
On the surface, this looks a lot like the Everything Rice Salad Tacos I posted last month, but the flavors couldn’t be different. It goes to show that there are so many creative and delicious ways to prepare rice and veggies — a boring ol’ stir fry with unseasoned rice and mushy veggies has no place in any One Ingredient Chef’s kitchen! 🙂
Makes 3 servings
- 1 1/2 cup (uncooked) brown rice
- 1 large cucumber
- 2 roma tomatoes
- 9 sun-dried tomatoes
- 3 green onions
- 1 avocado
- 3 tablespoons tamari or soy sauce
- Toasted sesame oil to taste
- Sesame seeds to taste
- Black pepper to taste
Begin cooking the rice. Add 1 part rice to 2 parts water (1 1/2 cups of rice and 3 cups water) to a large pot and bring to a boil. Then cover and reduce to a simmer. Allow to cook for 35+ minutes until the water is absorbed and the rice is fluffy.
Meanwhile, chop the cucumber, fresh tomatoes, dried tomatoes, avocado, and green onions. Also gather the sesame seeds, tamari, and sesame oil. Set all this aside and go take a break until the rice is finished cooking.
When the rice is done, fluff with a fork and let it sit uncovered for a few minutes to cool, then divide it between three serving bowls. To put this rice bowl together, we’re going to toss the rice twice; first with all the seasonings, and then again with the veggies. This helps the rice absorb the flavors and prevents the veggies from becoming too mushy.
To each bowl, add a few dashes of sesame seeds, a tablespoon of tamari, and < 1 teaspoon of sesame oil (you don't need much, it's very powerful) and toss until the rice is thoroughly coated. Then, evenly divide the veggies between the bowls and gently toss again. Grind some black pepper over the top and serve. I dare you not to be happy after eating this meal. Optional: Sautéed tempeh goes great with this bowl. Simply dice the tempeh into small chunks and add to a saucepan with some tamari, rice vinegar, agave and hot sauce. Cook until the tempeh starts to brown and some of the sauce evaporates. Add to the top of your rice bowls just before serving.