Veggie Edamame Bowl

This delicious, colorful, and healthy bowl recipe is based on a recipe from EatingWell.  It can be made with quinoa (as in the photo) in place of the rice for variety.

Ingredients:

1.5 c. brown rice

rounded 3/4 t. salt, divided

2 carrots, peeled and cut into 1/2-inch chunks

1 20-oz bag frozen broccoli florets

1 yellow bell pepper, seeded and chopped into 1-inch chunks

1 red bell pepper, seeded and chopped into 1-inch chunks

1 red onion, peeled and cut into wedges

1.5 T. olive oil

1/2 t. freshly ground black pepper (or to taste)

2 c. frozen mukimame (shelled edamame)

your favorite vinaigrette

Method:

Preheat the oven to 425 degrees F.

While the oven is preheating, combine rice, 3 c. water, and 1/4 t. salt in a large saucepan with a tight-fitting lid.  Stir lightly, then bring to a rolling boil.  Cover, reduce heat to a simmer, and cook 40 minutes or until tender but not mushy.

While the rice is cooking, toss the carrots, broccoli, bell pepper chunks, and onion wedges with the olive oil, a rounded 1/2 t. salt, and ground black pepper.  Spread onto a rimmed baking sheet, and roast until the vegetables are tender (check the onions and carrots particularly) and browned in spots, 17 - 20 minutes.

While the vegetables and rice are cooking, bring 1/2 c. water to a boil in a medium saucepan.  Add the frozen mukimame, cover, and cook until just heated through.  Remove from heat and drain the water.

In each of 4 bowls, add 1/4 rice, 1/4 of the roasted vegetables, 1/4 of the mukimame, and vinaigrette to taste.

Serves 4.

Vegetable Rice Pilaf with Turmeric

This delicious veggie-studded pilaf has a satisfyingly crunchy texture.  It's based on a recipe (here) from One Green Planet.

Ingredients:

2 T. canola oil

1 small onion, diced

2 c. uncooked white rice

2 cloves garlic, peeled and minced

2 c. frozen cut green beans

1 c. diced or shredded carrot

1.5 t. ground turmeric

1 t. ground cumin

1 or 2 pinches cayenne pepper

2 t. ground sweet paprika

1 t. chili powder

1.5 t. salt (or to taste)

1/2 t. freshly ground black pepper

1/2 t. ground coriander

4 c. water

2 cans chickpeas, drained and rinsed

juice of 1 juicy lemon

1 c. cherry tomatoes, halved (I used yellow ones in the photo; they're not easy to see in the turmeric.)

1/2 c. unsalted, roasted cashews, chopped

Method:

In a stockpot, warm the canola oil over low heat.  Add the onion and cook, stirring occasionally, for about 5 minutes until the onion becomes translucent.

Increase the heat to medium, and add the rice and garlic.  Cook for about 3 minutes, stirring frequently, until the rice starts to brown slightly.  Add the green beans, carrot, turmeric, cumin, cayenne, paprika, chili powder, salt, black pepper, and coriander.  Add the water and bring to a boil.  Reduce heat to a simmer, cover, and cook the pilaf for 15 minutes until the water is mostly absorbed and the rice is soft.

Add the chickpeas and cook for 5 additional minutes, until the water is completely absorbed.

Stir in the lemon juice.  Gently mix.  Stir in the tomatoes and cashews.  Taste and adjust the seasoning, if desired.

Serves 4.