Basmati Rice Bowl

Basmati Rice Bowl

  • Servings: 4
  • Difficulty: Easy
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Gluten-Free Vegetarian Rice Bowl

Bowl Ingredients

  • 1½ cups organic brown basmati, rinsed
  • 1 cup green bell pepper, chopped
  • 1 small bunch kale, cored and chopped
  • 1 cup carrots, chopped
  • 2 cloves garlic, minced
  • 3½ cups vegetable broth or water
  • 1 cup edamame, steamed
  • 1 cup bamboo shoots
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon salt
  • 1 teaspoon pepper

Sauce Ingredients

  • 2 scallions, chopped
  • ¼ cup toasted sesame oil
  • ⅓ cup rice vinegar
  • 2 tablespoons Tamari sauce
  • 1 tablespoon finely grated peeled ginger (or 1 teaspoon ginger paste)
  • 1 teaspoon lemon juice
  • 2 tablespoons brown sugar
  • 1 tablespoon hot chinese mustard
  • Kosher salt, freshly ground pepper

Sauce Directions

  1. Combine all ingredients and allow to rest at room temperature for 10 minutes

Pickled Onion Ingredients

  • ½ cup apple cider vinegar
  • 2 tablespoon sugar
  • 1 teaspoon salt
  • ½ medium red onion, sliced

Pickled Onion Directions

  1. Combine vinegar, sugar and salt in bowl or plastic bag and pour over onions
  2. Refrigerate for a minimum of 30 minutes


  1. Prepare pickled onions; refrigerate
  2. Prepare sauce; set aside
  3. Rinse basmati rice and bring to boil in broth; reduce heat, cover and simmer until liquid is absorbed; set aside
  4. In a bowl, combine 1 tablespoon sesame oil, 1 tablespoon crushed red peppers, ½ teaspoon salt; stir then add chopped kale; toss to coat kale
  5. In a skillet on high heat, add kale to pan, tossing constantly for 2 minutes; remove from heat/set aside
  6. In the same skillet the kale was cooked, add 1 teaspoon sesame oil; bring heat to medium-high; add garlic, carrots, peppers and bamboo shoots tossing constantly 2 – 3 minutes; remove from heat/set aside
  7. Steam edamame; remove from heat/set aside
  8. In a bowl, assemble ingredients by first adding basmati rice, then kale, carrots, bamboo shoots, peppers, edamame
  9. Drizzle sauce over mixture; top with pickled onions; garnish with scallions

Recipe Notes

Tamari sauce may be substituted with soy sauce; however, soy sauce does contain gluten; tamari does not contain wheat

The following is an estimate of nutrients in a one-cup serving.