FORBIDDEN RICE BOWL WITH SAUTEED VEGGIES AND TAHINI

Recipe by Ellen Fisher

This is a vegan recipe

Serves 1-2
Ingredients:

2 cups black forbidden rice

2 cups low sodium veggie broth

1.5 cups water

1/2 a head of lettuce greens, chopped

1 large tomato, diced

1/2 an onion, minced

1 red bell pepper, diced

1-2 tbsp tahini

1-2 tbsp Sriracha

1 lime

garlic powder + black pepper to taste


Directions:

  1. Boil the rice in a small pot with the veggie broth and water on medium/high heat. Stir together once or twice in the beginning. Once it boils, turn the heat down to low and cover the pot with the lid for about 25-30 minutes until the water is absorbed and rice becomes fluffy and perfectly chewy.

  2. Place the lettuce greens and tomato into a large salad bowl (or two bowls if serving two people.)

  3. Sauté the onion and bell pepper (or whatever veggies you have on hand) in a small pan with a few dashes of veggie broth or water on medium heat. Sprinkle the veggies with garlic powder and black pepper while they are cooking

  4. Once the rice is cooked, scoop spoonfuls onto your salad bowl. Top with the sautéed veggies and drizzle with tahini, Sriracha and lime. Mix in and chow down!

Lettuce, Sweet Peppers, TomatoesBethanee WrightComment