I have another delicious vegetable and grain bowl for you today. Today’s flavor is Asian inspired – Asian Sesame-Ginger Vegetable and Grain Bowl! Why an other grain bowl? Well, I am working on adding more vegetables and whole foods to my diet. So much so, that I even enjoyed an amazing breakfast salad the other morning! But I digress.
Dementia runs in my family. While there is no sure way to prevent someone from developing dementia right now, there are lifestyle choices that seem to affects one’s chance of developing or staving off dementia. Eating an anti-inflammatory diet with a focus on nutrient dense ingredients seems to be a powerful tool. So to that end, I have another recipe to share with you. This Asian Sesame- Ginger Bowl Vegetable and Grain Bowl is simply scrumptious and full of good for you ingredients.
Red rice is a little bit hard to find! I found mine at Whole Foods. My other local grocery stores did not carry any of the red variety. You can swap the red for a wild rice variety, but the red rice does have a very earthy, nutty flavor and is super hearty. If you need to swap out the rice, stick to a complex carbohydrate variety and stay away from refined white rice.
Asian Sesame-Ginger Vegetable and Grain Bowl
- 1 cup of cooked red rice. Cook rice according to package. I use vegetable broth instead of water and prepare it in my rice cooker.
- 1/4 cup toasted sesame oil
- 3 tablespoons rice wine vinegar
- 2 tablespoons tamari or soy sauce
- 1 tablespoon tahini
- 1 teaspoon minced fresh ginger
- 1 head broccoli, chopped into small bite size pieces and slightly steamed in vegetable broth
- 2 carrots, diced into small bite sized pieces and slightly steamed in vegetable broth
- 1 cup shelled edamame, fresh or frozen (thawed)
- 2 tablespoons sesame seeds
Cook rice according to package. I cook my rice in a rice cooker and substitute vegetable broth for the water. My rice cooker takes about 30 minutes to cook red rice. I also often double batch my rice to have leftovers.
Whisk together sesame oil, rice wine vinegar, tamari, tahini and ginger in a small bowl and set aside.
Chop broccoli florets into small bite sized pieces. We prefer our broccoli slightly cooked, so I steam the bite size pieces in a microwavable vegetable steamer for 90 – 120 seconds. I use vegetable broth to steam it in, but water works as well.
Dice carrots into small bite sized pieces. Again we prefer our carrots slightly cooked. It is the same method as the broccoli.
In a large bowl, toss together the broccoli, carrots, edamame, and rice. Drizzle with the dressing and add the sesame seeds. Lightly fold ingredients together until well coated with the dressing.