A Nice Nice Rice Bowl

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Ingredients

For the rice

4 cups brown rice (enough for leftovers, I like short grained for rice bowls but any kind is fine)
4 tablespoons seasoned rice vinegar
For the omelet pinwheel:
4 eggs lightly beaten
1 scallion finely sliced
2 Teaspoons soy sauce
1 teaspoon sesame oil

Suggestions for the toppings

A few shredded raw carrots for color
A cup or two of defrosted edamame hot or cold
A bunch of shredded purple cabbage (isn’t it so beautiful?)
Corn, fresh or frozen, hot or cold, raw or cooked
A few finely chopped scallions
Cubed firm tofu (you can also use the pressed kind that comes flavored)
Sliced avocado (sprinkled with a little lemon to prevent it from turning brown)
Leftovers! (roasted vegetables, chopped chicken, maybe not pizza…)
A cup of chopped peanuts
A sprinkle of toasted sesame seeds

Sauces to drizzle

Hoisin sauce for the sweet
Soy sauce for the salty
Peanut sauce for the nutty (we have a couple of great recipes for it in our book)
And hot sauce for the brave!

Inspired by our friends Stacie Billis, Rachael Hutchings and Marc Matsumoto and their Peko Peko cookbook, today I’m sharing an Asian inspired rice bowl recipe with you. Two dinners in one. Simple, fast and fun. Here is a rice-bowl recipe that you can assemble in no time.

Submitted by:
Laurie David & Kirstin Uhrenholdt Laurie David is an environmentalist, author, and producer of the Academy Award–winning film An Inconvenient Truth. Kirstin Uhrenholdt grew up on a fruit-farm in Denmark, pickin’ n’ pruning and making pie. She then, ended up on a cargo ship to Greenland, doing a lot — more than you can imagine.

Visit original web site

TO MAKE THE RICE (ABOUT 8 SERVINGS INCLUDING LEFTOVERS)

Here is a cool brown rice cooking method adapted from Saveur magazine.
Rinse your rice.
Bring a big pot of water to a boil just like you would for pasta.
Pour in the rice, and boil uncovered, for 30 minutes.
Drain the rice. Then return it to the pot, turn off the heat.
Gently fold in 4 tablespoons of seasoned rice vinegar. Cover the pot and set it aside and allow the rice to relax comfortably for 10 minutes.

TO MAKE THE OMELET PINWHEEL

Preheat the oven to 400 degrees.
In a small bowl gently mix all the omelet ingredients together. Pour into a small baking pan lined with parchment paper.
Bake for 8-10 minutes until the eggs have set.
Let the eggs cool a bit, then roll the egg “omelet” into a tight roll (like you would roll a jelly roll). Tightly wrap in plastic wrap and put aside.

TO SERVE

Arrange all your chopped toppings in little bowls or on a big platter, bring out your sauces, slice the omelet pinwheel… give everyone their own bowl of rice, let everyone add their own toppings. Bon appetit and have fun!

LEFTOVER TIP

Twice is nice fried rice: In a big pan saute a sliced red onion, a sliced garlic clove or two, then add all the chopped leftover vegetables (add extra cabbage if you need to). Throw in the rice and when it is good and hot add a few eggs beaten with soy sauce and sesame oil. Saute stirring vigorously for a few more minutes until the eggs are cooked. Top with sliced scallions, sit down and enjoy yesterdays labor.

CLEAN IT

Soy is one of the top genetically modified crops. If you choose to use tofu in this recipe, opt for certified organic. Learn more about GMOs.

GREEN IT

Making a double recipe not only gets you two easy meals out of one, it also cuts down on the overall cooking time - saving energy and protecting the planet.

MAKE IT FUN

Kristin and Laurie recommend letting your family add the finishing touches to their own dish at the table. Everyone gets a bowl of rice, then you all add all your favorite toppings — a little carrot and some peanuts for crunch, some edamame, a drizzle of this, a sprinkle of that — and before you know it everyone has created their very own masterpiece!