One Bowl Rice Recipes

RICE BOWL RECIPES: MANGO AVOCADO RICE BOWL

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.

THE BEST ONE-BOWL BROWNIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Add the butter and 1 cup (175 g) of chocolate chips to a large microwave-safe bowl. Microwave for 1½ minutes, then let sit for 3 minutes before whisking together.
• Add the granulated and brown sugars, vanilla, and salt. Whisk to combine.
• Whisk in the eggs until fully combined.
• Sift the flour and cocoa powder into the bowl and fold in with a spatula. Add the remaining chocolate chips and fold to incorporate.
• Line a 9-inch (23-cm) square baking pan with parchment paper and grease with nonstick spray. Spread the batter evenly in the pan.
• Bake for 35-40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached.
• Let cool completely before cutting.
• Enjoy!

ONE BOWL RICE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 9x13 inch baking dish, combine rice, mushrooms, celery, red bell pepper, onion soup mix, beef broth, oil, water and soy sauce.
• Bake, covered, in preheated oven for 45 minutes, or until all liquid is absorbed and rice is cooked.

ONE POT VEGGIE RICE BOWL

Steps:

• Add the rice, garlic, and frozen vegetables to a small saucepot.
• Combine the water with 1 teaspoon soy sauce, then pour that into the pot. Stir to combine with the rice, vegetables, and garlic.
• Wash one large egg well, then place it in the center of the pot, on top of the rice.
• Place a lid on the pot, turn the heat on to high, and allow the water to come up to a boil. Once it reaches a full boil, turn the heat down to low, and allow the water to continue to simmer for 15 minutes without removing the lid or stirring.
• After 15 minutes of simmering, turn the heat off. Remove the egg from the pot and replace the lid right away. Allow the rice to rest with the heat turned off and the lid in place for another five minutes.
• After removing the egg from the pot, place the egg in a bowl of ice water or place it under cold running water for a few minutes to stop the cooking process.
• After letting the rice and veggies rest for five minutes, remove the lid and fluff with a fork. Season the rice and veggies with the sesame oil and another 1 teaspoon soy sauce, or to taste.
• Transfer the rice and vegetables to a bowl. Peel the egg and slice it in half or into quarters, then place it on top of the rice. Top the bowl with sliced green onion and a drizzle of sriracha.