Goddess Brown Rice Bowl Recipes

GREEN GODDESS RICE

Steps:

• Bring the rice, 3 cups water, and a pinch of salt to a boil in a medium saucepan over medium heat. Reduce the heat to a gentle simmer, stir, cover, and cook until water is completely absorbed, 15 to 18 minutes. Remove from heat and let stand, covered, for 10 minutes.
• Meanwhile, put the avocado, basil, lemon juice, oil, and 1/4 cup water in the jar of a blender and puree; season generously with salt and pepper. Add more water and puree until the mixture is the consistency of sour cream.
• Fluff the rice with a fork and gently fold the green dressing into the warm rice. Taste and add more salt and pepper, if necessary. Serve immediately.

GODDESS VEGGIE BOWLS WITH CHICKEN

Steps:

• Combine buttermilk, yogurt, parsley, chives, lemon juice, and garlic in a food processor and blend until smooth. Refrigerate 1/2 cup to use as dressing. Pour the remaining mixture into a large, sealable plastic bag and add chicken tenders. Remove air from the bag, seal, and marinate in the refrigerator for at least 4 hours (and up to 6 hours).
• Combine water and quinoa in a medium saucepan; bring to a boil over medium heat. Reduce heat to medium-low, cover and simmer until the quinoa is tender, 13 to 15 minutes. Drain any excess liquid. Add lemon zest and salt; fluff with a fork.
• Meanwhile, position oven rack about 4 inches from heat source; preheat broiler. Take a sheet of foil large enough to line a large baking sheet, crumple it, then flatten it out and place on the baking sheet. Coat with cooking spray. Remove the chicken from the marinade, shaking off excess (discard marinade), and place on the prepared baking sheet. Broil the chicken, flipping once, until an instant-read thermometer inserted in the center registers 165 degrees F, 8 to 12 minutes.
• Add kale and 1/4 cup of the reserved dressing to the quinoa; stir to combine. Divide the quinoa mixture among 4 bowls. Top with cucumber, bell peppers, tomatoes, and the chicken. Drizzle the remaining 1/4 cup dressing over the bowls. Top with avocado, cheese, and almonds.

GREEN GODDESS GRAIN BOWL

Steps:

• Preheat oven to 375°F. Toss broccoli with 2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper on a rimmed baking sheet and roast until charred and tender, 15-20 minutes.
• Meanwhile, bring a medium pot of water to a boil. Add eggs, cover, and cook 7 minutes. Transfer to a bowl of ice water (keep cooking water boiling) and let cool. Peel eggs.
• Add sugar snap peas to boiling water and cook until bright green and just slightly tender, 1-2 minutes. Transfer to bowl with ice water.
• Purée yogurt, garlic, lemon juice, 1 cup herbs, 1 1/2 tsp. salt, and 1/2 tsp. pepper in a food processor until smooth.
• Toss grains, 1/2 cup dressing, and 1/4 tsp. salt in a large bowl. Divide among serving bowls. Wipe out large bowl, then toss broccoli, snap peas, cucumbers, baby greens, and remaining 1 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in bowl. Divide among serving bowls. Top with avocado slices, pumpkin seeds, and remaining 2 Tbsp. herbs. Slice eggs in half and add to bowls. Serve remaining dressing alongside for drizzling.

GODDESS BROWN RICE BOWL

Steps:

• For the green goddess dressing: Combine the anchovies, garlic, yogurt, mayonnaise, parsley, basil, chives, tarragon and lemon juice in a blender and blend until smooth and green. Season with salt and pepper to taste. Refrigerate until ready to serve.
• For the rice bowl: Bring a large saucepan of water to a boil. Add 1 teaspoon salt and the brown rice and cook until the rice is tender but still toothsome, about 45 minutes. Drain well.
• Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the fennel, shiitakes and 1/4 teaspoon salt and cook, stirring occasionally, until the mushrooms are golden brown in spots and the fennel is crisp-tender, about 5 minutes. Add the remaining tablespoon oil to the skillet, followed by the sugar snap peas, zucchini and another 1/4 teaspoon salt. Cook until crisp-tender, stirring occasionally, about 5 minutes.
• Divide the rice among 4 bowls. Top with the vegetable mixture and then with the avocado slices. Drizzle with green goddess dressing and sprinkle with the pepitas.