Fresh From the Garden Rice Bowl Recipe
Our Garden Fresh Rice Bowl recipe will have you dreaming of summer nights all year long! With the garden starting to produce, you can have unlimited versions of this garden fresh rice bowl all summer! For ours today, we used fresh kale, chives and pea shoots from the garden coupled with pickled beets, avocado, and roasted peppers and carrots. Not only is this a rainbow of vegetables but it is absolutely delicious and so easy to make!
Rice bowls are so easy to put together. Start by making your brown basmati rice in your rice cooker. Hamilton Beach gave us this rice cooker to try out for this post.
As a family of six, we make a lot of rice and found the Hamilton Beach Rice Cooker to be very easy to use and has made perfect rice every time. We especially liked the tray for rinsing the rice.
When the rice is started, get your Farro cooking as well. I like to mix the two grains for a more well-rounded rice bowl.
Steam some fresh kale for about 7 minutes until softened and set aside. Bake some pepper and carrots with a little olive oil for about 10 minutes. Slice your avocado and pickled beets and get some pea shoots ready.
Make up your sauce to top it off. In this one, it has a little Asian flair; olive oil, sesame oil along with white wine vinegar and soy sauce, fresh ginger and a splash of Aji-Miren.
Top with some sliced chives. The sauce really works well with the pickled beets and fresh veggies! This is a go-to dish for our Meatless Monday’s or anytime you just need to whip up a quick dinner. The possibilities are endless with rice bowls, but this one is a favorite!
Printable Recipe
Save RecipeIngredients
- Grain Bowl Base
- Brown Basmati Rice
- Farro
- Both cooked according to their directions
- Top with Vegetables
- Pickled Beets
- Oven Roasted Carrots
- Oven Roasted Peppers
- Steamed Kale
- Fresh Avocado, sliced
- Fresh Pea Shoots
- Sauce
- 1/2 cup Olive Oil
- 3 Tbsp Rice Wine Vinegar
- 2 Tbsp Soy Sauce
- 1 Tbsp Aji-Mirin
- 3 tsp fresh ginger, finely chopped
Instructions
- Cook your brown basmati rice and Farro according to directions. I prefer to use 1 1/2 cups water to 1 cup rice when making my rice so that it is a little al dente. While that is cooking, make up your sauce. Add your olive oil, rice wine vinegar, soy sauce, Aji-Mirin and fresh ginger. Mix well and set aside. Bake your carrots and peppers with a splash of olive oil on them at 425 degrees for 10 minutes. Tear your fresh kale into bite sized pieces, being careful to remove the thick ribs removed and steam for about 7 minutes. Once your rice an farro are done, put them in a bowl and top with pickled beets, avocado, fresh pea shoots, baked peppers and carrots and steamed kale. Top with a several spoonfuls of the sauce and finish with chives on top.
If you like this fresh from the garden recipe, check out some of our others!
- Low Carb Lettuce Wrap
- Spaghetti With Fresh Canned Spaghetti Sauce
- Drying Herbs Fresh From The Garden
- How To Make Herbal Teas
- Home Made Coleslaw
- Salsa Recipe for Small Garden Batches
- Preserved Roasted Tomatoes
For Zucchini Lovers:
- Zucchini Chicken Burger
- Zucchini Casserole
- Creamy Zucchini Soup
- Fried Zucchini Fingers
- Lemon Zucchini Bread
- Chocolate Zucchini Cake
Fresh From the Garden Drinks!
This article is part of our Foraging Minnesota series.
