Simple Cuisine Menu Brown Rice Buddha Bowl

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Brown Rice Buddha Bowl

"A clean and crisp meal in a single. Brown rice, greens, tofu and chickpeas are topped with a highly spiced Thai basil dressing and toasted sesame seeds."

Ingredients :

Rice:
3 cups water
1 cup lengthy-grain brown rice
1/2 teaspoon salt
Dressing:
1 lime, juiced
2 tablespoons olive oil
1 tablespoon sesame oil
1 tablespoon dried Thai basil
1 teaspoon minced hot chile pepper
Vegetables:
2 tablespoons sesame seeds
1/2 (eight ounce) bundle snow peas
1 cup cooked chickpeas, drained
half (sixteen ounce) bundle corporation tofu, cut into strips
sixteen infant corn, reduce into chunk-sized portions
1 cup grated carrots
1 small green bell pepper, diced
2 inexperienced onions, reduce at the diagonal
2 tablespoons chopped clean cilantro

Instructions :

Prep : 30M	Cook : 3M	Ready in : 48M

Combine water, brown rice, and salt in a stress cooker. Close and stable the lid; carry to excessive strain consistent with producer's commands. Cook for 10 mins. Release strain obviously consistent with manufacturer's instructions. Drain any last water and switch rice to a large bowl.
Whisk lime juice, olive oil, sesame oil, Thai basil, and chile pepper in a small bowl to make dressing.
Toast sesame seeds in a nonstick skillet over medium-low heat, stirring occasionally, till flippantly browned and fragrant, about 5 mins. Transfer to a bowl.
Cook and stir snow peas in the same skillet till bright inexperienced, three to 5 mins. Remove from warmness and permit cool.
Arrange snow peas, chickpeas, tofu, child corn, carrots, and green bell pepper over the brown rice. Drizzle dressing over the complete bowl; toss to mix. Sprinkle toasted sesame seeds on pinnacle. Garnish with inexperienced onions and cilantro.

Notes :

I opt for cooking rice in a strain cooker. If you need, use your selected technique instead.

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