Brown Rice Or Farro With Kale Cabbage Mushrooms And Tahini Dressing Recipes

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RICE BOWL RECIPES: MANGO AVOCADO RICE BOWL



Rice Bowl Recipes: Mango Avocado Rice Bowl image

These savory & sweet mango avocado ginger rice bowls are one of our favorite rice bowl recipes!

Provided by Phoebe Moore

Categories     Main dish

Time 25m

Number Of Ingredients 18

2 handfuls snap peas (strings removed)
1 to 2 cups cooked short grain white rice
2 cups shredded green cabbage
1 small carrot (sliced into very thin coins)
½ English cucumber (thinly sliced into coins)
1 small ripe ataulfo mango (diced)
½ cup cooked black beans (drained and rinsed)
2 tablespoons pickled ginger
¼ cup thinly sliced fresh basil
¼ cup toasted peanuts (optional)
Sprinkle of sesame seeds (optional)
¼ to ½ avocado (optional)
2 tablespoons tamari (more for serving)
2 tablespoons rice vinegar
2 tablespoons lime juice
2 garlic cloves (minced)
2 teaspoons cane sugar
½ teaspoon sriracha (more for serving)

Steps:

  • Make the dressing: In a small bowl, whisk together the tamari, vinegar, lime juice, garlic, cane sugar, and sriracha.
  • Bring a small pot of salted water to a boil and place a bowl of ice water nearby. Blanch the snap peas by placing them in the boiling water for 1½ minutes, then scoop them into the ice water to stop the cooking process. Once cooled, drain, pat dry, and chop.
  • Assemble the bowls with the rice, shredded cabbage, carrot, cucumber, mango, black beans, pickled ginger, and basil. Top with the toasted peanuts, sesame seeds, and avocado, if using. Drizzle bowls with half the dressing and serve the rest on the side along with tamari and sriracha, if desired.

BROWN RICE AND FARRO SALAD



Brown Rice and Farro Salad image

I had a tiny amount of farro in my pantry and odds and ends of different grades of brown rice, so I combined them. I like the contrasting textures and flavors of the rice and farro, infused with the flavor of the roasted pepper and the vinaigrette.

Provided by Martha Rose Shulman

Categories     salads and dressings

Time 2h30m

Yield Serves 4 to 6

Number Of Ingredients 15

3/4 cup brown rice
1/4 cup farro
Salt to taste
1 large red pepper, roasted and diced
1 cup diced cucumber
2 ounces feta, crumbled or cut in small cubes (plus additional for garnish)
1/4 cup basil leaves, cut in slivers, torn or chopped
1 to 2 teaspoons fresh thyme leaves
2 tablespoons sherry vinegar or red wine vinegar
1 teaspoon balsamic vinegar
1 teaspoon Dijon mustard
1 small garlic clove, puréed
5 tablespoons extra virgin olive oil
Freshly ground pepper
1/2 6-ounce bag wild arugula, rinsed and dried

Steps:

  • Cook the rice. Combine with 1 2/3 cups water and salt to taste in a medium saucepan, bring to a boil, cover, reduce the heat and simmer 45 minutes, or until there is no more water in the pot. Turn off the heat, cover the pot with a dishtowel, return the lid, and let sit for 15 minutes. Transfer the rice to a wide bowl or a sheet pan and allow to cool completely.
  • Meanwhile cook the farro. Combine with 3 cups water and salt to taste in a medium saucepan, bring to a boil, cover, reduce the heat and simmer 45 to 50 minutes, until tender. Turn off the heat and allow the farro to sit in the hot water for another 15 minutes, then drain and place in a paper towel-lined bowl to cool.
  • In a large bowl, combine the rice, farro, diced roasted pepper, diced cucumber, feta, basil, and thyme.
  • In a small measuring cup or bowl, whisk together the sherry and balsamic vinegars, salt to taste, Dijon mustard and garlic. Whisk in the olive oil. Pour over the grain mixture, add freshly ground pepper, and toss the mixture well.
  • Line individual salad plates or a platter with arugula. Top with the salad. Garnish, if desired, with more crumbled feta, and serve.

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 10 grams, Carbohydrate 27 grams, Fat 12 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 255 milligrams, Sugar 2 grams, TransFat 0 grams

FARRO BROCCOLI BOWL WITH LEMONY TAHINI



Farro Broccoli Bowl With Lemony Tahini image

A hearty vegetarian dinner-in-a-bowl, farro is dressed in a lemony tahini sauce spiked with garlic, and topped with charred broccoli florets, thin slices of turnip or radish, and a soft-yolked egg. To streamline the cooking process here, the eggs are simmered in the same pot as the farro. But if you want to substitute leftover grains for the farro (brown or white rice, for example), cook the egg separately using the same timing. Or leave off the egg altogether for a vegan variation. The flavors here are mellow enough for kids, but a squirt of chile sauce or a sliced green chile garnish adds a smack of grown-up heat.

Provided by Melissa Clark

Categories     dinner, lunch, weekday, grains and rice, main course

Time 45m

Yield 4 servings

Number Of Ingredients 16

Kosher salt
1 1/2 cups farro, rinsed and drained
4 large eggs, scrubbed under hot running water
1 large head broccoli, cut into florets, tender stems sliced (about 1 1/4 pounds)
2 tablespoons extra-virgin olive oil
1 teaspoon soy sauce, plus more for serving
2 tablespoons toasted sesame oil
1 tablespoon sesame seeds
Thinly sliced Hakurei turnips or radishes, for serving (optional)
1 scallion, thinly sliced
Hot sauce or thinly sliced green chiles, for serving (optional)
2 1/2 tablespoons fresh lemon juice, plus more for serving
1 garlic clove, finely grated or minced
1/4 teaspoon kosher salt, plus more as needed
1/3 cup extra-virgin olive oil, plus more as needed
3 tablespoons tahini

Steps:

  • Bring a medium pot of salted water to a boil. Add farro and eggs. Cook eggs for 6 minutes for very runny centers and 7 minutes for medium-runny. Use a slotted spoon to transfer eggs to a bowl of cold water. Let them sit for 2 minutes, then crack and carefully peel the eggs.
  • Continue to let the farro cook until done according to package directions, usually a total of 20 to 40 minutes. Drain farro.
  • As farro cooks, prepare the dressing: In a medium bowl, whisk together lemon juice, garlic and 1/4 teaspoon salt. Let sit for 1 minute, then whisk in oil, a few drops at a time, until emulsified. Whisk in tahini and set aside.
  • Broil the broccoli: Position the rack underneath your broiler so that it's at least 4 inches away from the heating element; heat the broiler.
  • On a rimmed baking sheet, toss broccoli with olive oil and soy sauce, then spread the pieces out into an even layer. Broil until slightly charred in spots, 2 to 5 minutes, watching closely so that it doesn't burn all over (a few burned spots are O.K.). Let cool slightly, then toss with sesame oil and sesame seeds and cover to keep warm. (You can also roast the broccoli at 450 degrees for 8 to 15 minutes instead of broiling.)
  • Toss cooked farro with 5 to 6 tablespoons tahini dressing to taste, a large pinch of salt and a drizzle of olive oil. Taste, and add salt and olive oil if needed.
  • To serve, divide farro across 4 serving bowls and drizzle with remaining dressing. Top with turnips, and sprinkle them lemon juice and salt. Add broccoli and egg to the bowl and garnish with sliced scallions and more sesame. Serve immediately, with soy sauce, hot sauce, and-or sliced chiles on the side if you like.

Nutrition Facts : @context http, Calories 704, UnsaturatedFat 36 grams, Carbohydrate 60 grams, Fat 46 grams, Fiber 12 grams, Protein 22 grams, SaturatedFat 7 grams, Sodium 736 milligrams, Sugar 7 grams, TransFat 0 grams

SAUTEED RICE WITH KALE



Sauteed Rice with Kale image

This is a recipe I whipped up when I was at loss on what type of rice side dish to serve with fish. Rice with chopped kale, onion, garlic, celery, green pepper, and mushrooms.

Provided by BramptonMommyof2

Categories     Side Dish     Rice Side Dish Recipes

Time 35m

Yield 6

Number Of Ingredients 12

1 cup chopped kale
3 tablespoons olive oil
1 tablespoon butter
1 small onion, diced
1 stalk celery, diced
½ cup sliced fresh mushrooms
½ green bell pepper, diced
2 cloves garlic, minced
2 cups cooked white rice
1 teaspoon dry mustard
2 pinches cayenne pepper
salt and ground black pepper to taste

Steps:

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring the water to a boil. Add the kale, cover, and steam until just tender, 7 to 10 minutes.
  • Heat olive oil and butter in a large skillet over medium heat; cook and stir onion, celery, mushrooms, green bell pepper, and garlic in the oil and butter mixture until the onion is tender, about 5 minutes. Stir kale and rice into the mixture, breaking the rice into grains with your spoon as you stir; season with dry mustard, cayenne pepper, salt, and black pepper. Cook and stir until the rice is hot, about 5 minutes.

Nutrition Facts : Calories 320.7 calories, Carbohydrate 52.8 g, Cholesterol 5.1 mg, Fat 9.4 g, Fiber 1.6 g, Protein 5.4 g, SaturatedFat 2.3 g, Sodium 28.3 mg, Sugar 1 g

KALE WITH LEMON TAHINI DRESSING



Kale with lemon tahini dressing image

A quick and easy stir-fried kale side dish. Drizzle over a glug of the lemon tahini dressing for a flavourful and fresh way to get your greens

Provided by Sophie Godwin - Cookery writer

Categories     Side dish, Supper

Time 10m

Number Of Ingredients 5

juice 1 lemon (about 3 tbsp juice)
1 garlic clove , crushed
50g tahini
1 tbsp olive oil
200g kale

Steps:

  • First, make the dressing. Put the lemon juice, garlic, tahini and 50ml cold water in a small bowl. Mix well to form a loose dressing and season to taste. (Don't worry if it separates at first - as you stir it will come together.)
  • Heat the oil in a large frying pan and stir-fry the kale for 3 mins. Add half the dressing to the pan and cook for a further 30 secs. Transfer to a serving bowl and drizzle over the remaining dressing.

Nutrition Facts : Calories 274 calories, Fat 21 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.1 milligram of sodium

BROWN RICE OR FARRO WITH KALE, CABBAGE, MUSHROOMS AND TAHINI DRESSING



BROWN RICE OR FARRO WITH KALE, CABBAGE, MUSHROOMS AND TAHINI DRESSING image

Categories     Leafy Green     Mushroom     Vegetarian     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 20

DRESSING
1/4 cup tahini
2 1/2 tablespoons soy sauce
1 tablespoon brown rice vinegar
1 tablespoon sugar
1 teaspoon toasted sesame oil
Pinch of crushed red pepper
5 tablespoons water, or more if needed
RICE AND VEGETABLES
2 1/2 cups water
Salt and pepper, to taste
1 cup long-grain brown rice
1 large bunch kale, stemmed, leaves coarsely chopped
4 tablespoons olive oil
10 ounces cremini or other mushrooms, sliced
1/2 large green cabbage, halved, cored, cut crosswise into thin slices
2 cloves garlic, finely chopped
1/8 teaspoon crushed red pepper, or more to taste
almonds (toasted or not) -- optional
crumbled feta cheese -- optional

Steps:

  • Dressing 1. In a bowl, combine the tahini, soy sauce, vinegar, sugar, sesame oil, red pepper, and 5 tablespoons water. 2. Whisk well until blended. Add a little more water to thin the dressing, if you like. RICE AND VEGETABLES 1. In a saucepan, bring the water and a generous pinch of salt to a boil. Add the rice, lower the heat, and cover the pan. Simmer for 40 to 45 minutes or until rice is tender. 2. Meanwhile, bring a large skillet filled with 1/2 inch of water to a boil. Add the kale and cook, stirring often, for 5 minutes or until tender. Drain in a colander. 3. Wipe out the skillet and set it over medium-high heat. Heat 2 tablespoons of the oil. Add the mushrooms and cook, stirring often for 5 minutes or until most of their liquid evaporates. Add 2 tablespoons more oil and when it is hot, add the cabbage, garlic, red pepper, salt, and black pepper. Cook, stirring often, for 8 to 10 minutes or until the cabbage softens and starts to brown. Taste for seasoning and add the kale, with more salt or red pepper, if you like. 4. Divide the rice among 4 shallow bowls. Spoon the vegetables on top and drizzle with tahini dressing. Sprinkle almonds and feta on top, if desired.

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