Today's recipe brought to you by someone looking for a "bowl" that would last all week. It's packed full of nutrients and has a delicious lemon-tahini sauce to bring it all together. Healthy. Filling. Tasty. Perfection.
Ingredients:
For the Rice:
> 4 cups broth (chicken, beef, vegetable...)
> 2 cups wild or brown rice
> Salt
For the Tahini Dressing:
> 3 cloves garlic
> 2 tablespoons Tahini
> 3 tablespoons red wine vinegar
> 4 tablespoons hot water
> 3 tablespoons olive oil
> 1/2 fresh lemon, squeezed
> salt
For the Bowl:
> 2 cups broccoli florets, cut into small pieces
> 2 cups cooked chicken breast (can substitute extra garbanzo beans and/or tofu)
> 1 can garbanzo beans, drained and rinsed
> 1 package frozen peas
> 1 package frozen edamame
For the Cold Topping:
> 1 cup cherry tomatoes, halved
> 1 shallot, minced
> 1/4 cup fresh basil leaves, chopped
> 1/4 cup fresh mint leaves, chopped
> 1/8 cup fresh chives, chopped
Directions:
For the Rice:
> Cook the rice as you normally would- bring the broth to boil, stir in the rice, bring down to low heat and cook for 30-40 minutes, or until the broth is gone.
For the Tahini Dressing:
> Mix all ingredients in some type of blender until it comes out smooth and without chunks.
For the Bowl:
> Steam the broccoli.
> Cook the chicken or tofu as desired, I pan fried my chicken. Chop it up once done.
> Throw the beans, peas and edamame in boiling water for 5-10 minutes. Drain.
> Add all ingredients to a bowl, with the cooked rice. Toss in salt and pepper to taste.
For the Cold Topping:
> Cut up all ingredients as directed, place in a container and toss together.
To assemble, I would put the bowl ingredients (including rice) together with a spoonful of the tahini dressing, then stir well. I would add the cold toppers last (on top) slightly mixing them in. Enjoy!
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