Name: Forbidden Rice Bowl with Quick-Pickled Cabbage
Total time: 1 h
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

Ready In: 1 hour
Makes 2 bowls
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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.

By Darshana Thacker Wendel, Dec 26, 2019

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.

tags:

grain bowls

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6 Comments

Comments (6)

(5 from 6 votes)

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Danielle2 days ago

Wow this is now bring made in batches for the week!! Thank you!

Suzanne Mosesso1 year ago

Delicious! I skipped the pickled cabbage and the stir fly due to time and laziness. Added some raw kale.

Sinead1 year ago

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!

Carol Buchanan1 year ago

I substituted fresh veggies from my garden. Even my picky husband lived this. The flavor is winderful!

Maggie2 years ago

Just had this for lunch, and we loved it! Thank you.

Catherine2 years ago

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

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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