Veggie Brown Rice Bowls
6
Points®
Total Time
25 min
Prep
20 min
Cook
5 min
Serves
4
Difficulty
Easy
This easy rice bowl, filled with snap peas, carrots, edamame and peppers tossed in an Asian-inspried miso dressing comes together in under 30 minutes with only 5 minutes of cooking. We could have left the snap peas raw, but searing them a bit brings out a roasted sweetness that enhances the entire dish. Enjoy reheated or at room temperature for a hearty and colorful lunch or dinner. This makes an excellent one-dish meal or you can serve it with a small salad. Play with the combination of vegetables based on what you have on hand. Seared shiitake mushroom, raw or steamed broccoli and wilted spinach are all great additions to the recipe. If you do not have a cast iron skillet or wok you can cook your snap peas in a stainless skillet that is very hot. Nonstick pans are not a great option here because they get damaged by high heat cooking.
Ingredients
Cooking spray
4 spray(s)
Sugar snap peas
2 cup(s), whole
Miso paste
3 Tbsp, white variety
Water
3 Tbsp, warm
Sesame oil
1½ Tbsp
Unseasoned rice vinegar
1 Tbsp
Dark brown sugar
¾ tsp
Minced ginger
¾ tsp
Garlic
¼ tsp, minced, minced
Shredded carrots
1 cup(s)
Shredded red cabbage
1 cup(s)
Red bell pepper
1 cup(s), thinly sliced
Scallions
¼ cup(s), chopped, sliced (and/or cilantro leaves)
Cooked medium grain brown rice
2 cup(s)
Shelled edamame
2 cup(s), cooked
Sesame seeds
4 tsp, black variety recommended
