Microwaved Veggie Rice Bowl Recipe By Tasty

PERFECT MICROWAVE RICE IN A BOWL

Steps:

• Measure out the dry rice and add to your microwave suited bowl. Check plastic wrap will cling properly to the bowl which may be an issue if it is plastic. If using glass make sure it is heatproof such as a Pyrex type bowl
• Wash the dry rice thoroughly three or four times by adding fresh water, agitating the rice with your fingers and draining and refreshing the water to repeat until the water is quite clear. Drain.
• Add the water to the rice and swill then cover with cling plastic film to seal
• Microwave on full power until the water boils up to the undside of what will be domed plastic wrap. For 1 cup and an 800W microwave this will take around 3 minutes but adjust for your machine. The point is to get the water just boiling without it forcing off the wrap and boiling over.
• Remove the bowl and release an opening in the plastic wrap cover to stir and mix the rice up then recover and stand for a few miunutes
• Place the bowl back in the microwave and cook at 400W for seven minutes. You may need to adjust your microwave power setting to achieve the water steaming and simmering but without boiling over. Power settings for this are microwave dependent.
• You are aiming to keep the water producing steam without too much boiling that will cause the water to boil over and also to cook the rice slow enough through steam that it is not overcooked in the center.
• When finished, again remove the bowl but this time remove the plastic cover and discard. Mix the rice up and allow to stand a couple of minutes.
• Place the uncovered bowl back in the microwave and cooka t 400W for a further 4 minutes and then immediately transfer to a second bowl, fluffing the rice as you do so to release excess trapped steam

MICROWAVE BROCCOLI AND RICE

Steps:

• In a 3-cup microwave-safe bowl, combine the water, rice, butter, bouillon and pepper. Top with broccoli florets. Cover and microwave on high for 2-1/2 to 3 minutes or until broccoli is tender. Let stand for 5 minutes. Stir before serving.

VEGGIE RICE BOWL

Steps:

• Prepare rice mix and instant rice separately according to package directions. Meanwhile, in a large skillet, saute the onions, celery, mushrooms and carrot in butter for 4-6 minutes or until tender. Stir in peas and prepared rice; cook for 2-4 minutes or until heated through.

MEDITERRANEAN RICE BOWLS (BUILD YOUR OWN!)

Steps:

• Marinate chicken if required according to recipe directions. Meanwhile, make pickled red onions if using. You can cook the chicken while roasting the veggies or anytime before that and refrigerate. See Notes if making 10 Minute Greek Chicken.
• Make the yogurt sauce and prep your toppings while the chicken is marinating. Add all of the Sauce Ingredients to a food processor and blend until the herbs are chopped, scraping down the sides as needed. Cover and chill in the refrigerator until you're ready to serve (or chop and combine by hand).
• Preheat oven to 425 degrees F. Line a large jelly roll pan (15 x 21) with foil and spray with cooking spray. Add cauliflower and chickpeas and toss with 3 tablespoons olive oil, 1 teaspoon curry powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Move to one side of the pan.
• Add sweet potatoes to the other side of the pan. Toss with 1 tablespoon oil, 1 tablespoon brown sugar, 1/2 teaspoon chili powder, 1/4 teaspoon ground cinnamon, 1/4 teaspoon paprika, 1/4 teaspoon salt and 1/8 teaspoon pepper.
• Spread vegetables into a single layer. Roast for 25 minutes or until sweet potatoes are tender.
• Meanwhile, combine cucumbers and tomatoes in a bowl. Toss with a drizzle of olive oil, 1/2 teaspoon dried oregano and freshly cracked salt and pepper to taste; set aside.
• Layer the bowls with cooked rice, lettuce, roasted vegetables, and chicken followed by the desired amount of the toppings. Drizzle with yogurt sauce. Dig in!

MICROWAVED "FRIED" RICE RECIPE BY TASTY

Steps:

• In a bowl, combine the rice, water, sesame oil, and soy sauce.
• Stir, then microwave, covered, for approximately 6-8 minutes until the rice is fully cooked.
• Mix the frozen vegetables into the rice.
• In a microwaveable mug, beat the eggs.
• Microwave the eggs and the rice again for approximately 1-2 minutes, until the eggs are fully cooked.
• Break up the egg into small bits, then mix it in with the rice.
• Top with scallions, and serve.
• Enjoy!

BROWN & WILD RICE BOWL WITH VEGGIE BURGER

Steps:

• For meatless Mondays or any day when you want a hearty meal that's ready in minutes, this Brown & Wild Rice Bowl with Veggie Burger can't be beat! Step 1
• Heat rice according to package directions. Step 2
• Break veggie burger into large chunks and place in a small, microwave-safe bowl. Microwave on HIGH for 60-90 seconds, or until the veggie burger is heated through. Step 3
• Toss together rice and veggie burger. Top with lettuce, tomatoes and cheese. Drizzle with ranch dressing. Recipe Tip Substitute Swiss for the Cheddar cheese, if desired.

MICROWAVED VEGGIE RICE BOWL RECIPE BY TASTY

Steps:

• In a bowl, combine the rice, water, and olive oil.
• Stir, then microwave, covered, for 6-8 minutes until the rice is fully cooked.
• Carefully remove the lid, then add black beans, tomatoes, salt, and pepper. Stir to combine.
• Top with avocado and cilantro if desired.
• Enjoy!

VEGETARIAN GRAIN BOWL MEAL PREP RECIPE BY TASTY

Steps:

• Preheat the oven to 425˚F (220˚C). Line 2 baking sheets with parchment paper.
• On 1 baking sheet, season the vegetables and chickpeas for the Roasted Chickpea & Veggie Brown Rice Bowl with olive oil, salt, pepper, and paprika.
• On the other baking sheet, season the vegetables for the Roasted Veggie Quinoa Bowl with olive oil, salt, pepper, garlic powder, and onion powder.
• Bake for 15 -20 minutes, or until the vegetables are roasted to your liking.
• Fill 2 glass storage bowls with 1 cup cooked brown rice each. Fill 2 more glass storage bowls with 1 cup cooked quinoa each.
• Fill the brown rice bowls with the roasted chickpea and vegetables. Fill the quinoa bowls with the other roasted vegetables.
• Mix the cilantro-lime dressing ingredients and split the dressing between 2 small glass containers. Store in the refrigerator with the roasted vegetable and chickpea bowls for up to 4 days.
• Mix the soy-maple dressing ingredients and split the dressing between 2 small glass containers. Store in the refrigerator with the roasted vegetable quinoa bowls for up to 4 days.
• To serve, remove the containers with the dressing and heat the bowls in the microwave for 1 minute. Pour the dressing on top and mix everything together.
• Enjoy!