Before I get to the recipe for a happy accident brown rice bowl…
I’m in shock! It’s October and my peppers, cucumber, eggplant, and blue lake beans have decided to give me a second round of produce! I can’t believe it!
Okay. I had no plans to post this one. This was simply a happy dinner that just sort of happened.
Soooo…when I’m playing around with recipes, I often wind up making a meal out of the leftovers. By making a meal, I pretty much mean grabbing a bunch of stuff and dumping it into a bowl. I really wanted some brown rice yesterday, and I also wanted to have some peanut sauce around not just for rice, but for dipping vegetables and tossing over meat and tofu and things. I’m also really in the mood for spring rolls… So, I did wind up making both brown rice and peanut sauce. When I got hungry, I opened my fridge and started grabbing some of the hors d’oeuvres leftovers. It started to look so tasty that I took some of those microgreens and made a nice little pile so that I could take a halfway decent picture and share it! (Prior to the microgreens, I had just been dumping everything in my bowl. That’s a wonderful thing about food; so many little messes can be covered by a few tiny herbs or flowers!)
The brown rice and peanut sauce are very basic and easy to make. They also make great leftovers, which is why I’m giving you recipes that make a pretty big batch of each. This isn’t supposed to be a challenging sort of meal; it’s a bowl of leftovers all tossed together. Once you have rice and a good sauce, you can pretty much top it with anything! Roast squash! Carrots! Avocados! Caramelized onions! Nuts! Seeds! Tofu! Chicken! It’s all up to you and what you have sitting in your fridge. Make the brown rice bowl that makes you happy.
Happy Accident Brown Rice Bowl with Creamy Peanut Sauce
- 1 shallot, minced
- 2 Tbs coconut oil (or whatever you feel like cooking with)
- 2 cups of brown rice
- 4 cups of water or stock (or a combination)
- salt and pepper to taste
- 1 shallot, minced
- 1 clove garlic, minced
- 2 scallions, minced (just the white part works best for this)
- 1 1" piece of ginger, peeled and minced or grated
- 1 chili, minced (or 1-2 teaspoons chili flake)
- (Totally optional, but if you like a smooth sauce, blend the garlic, shallot, scallions, chili, and ginger in a food processor before sautéing them.)
- 1 Tbs neutral oil
- 1 Tbs turmeric powder
- 1 Tbs curry powder (I think yellow curry works best here)
- 1 tsp paprike (I used smoked, hot paprika)
- 2 cups coconut milk
- 1/2 cup peanut butter (most people prefer smooth for a sauce)(I am not most people)
- 1-2 Tbs fish sauce
- 2 Tbs lime juice
- Brown Rice
- Cooked Yam, diced
- Ahi, sliced
- Peanut Sauce
- Sesame Seeds, toasted
- Scallion, sliced
- (I am a huge fan of toasting grains before cooking them! You can just prepare the rice according to whatever packaging directions you have, of course.)
- Gently heat the oil. Add the shallots and stir occasionally until soft. If you have your stove on nice and low, this should take a few minutes. Turn up the heat to somewhere in the medium-high range and add the rice. You should hear it making noises. As one of my chefs used to say, "if your rice sings to you, you know you're making it happy."
- Toast the rice for about two minutes, stirring frequently to keep it anything from sticking or burning.
- Add the water (or stock), a pinch or two of salt, bring everything up to a boil, reduce the heat and simmer, stirring occasionally for 45 minutes, or until your rice is soft. I like it to be just a touch "al dente" at the core, but the trick is always to make the food that you like and you want to eat! Season with salt and pepper.
- Gently warm the oil in a small pot. Add the shallots, garlic, scallion, and ginger, and chilies and sauté them very gently on a low heat for 3-5 minutes. Add the turmeric, cayenne, and the curry powder and continue to cook gently, stirring frequently. If your stove can maintain a low heat, give it a good 5 minutes to release all of the flavors and gently toast the spices. Add the coconut milk and peanut butter and cook until the flavors come together and the sauce is thick. Stir frequently; it's going to want to stick to the bottom of the pot. Season at the end with fish sauce and lime juice. You might also need a pinch of salt, depending mostly on your peanut butter.
- (If you have tuna, what I did was coat my piece of fish in a little oil (the oil makes the seasoning stick) and cover it with a nice layer of chipotle powder. Then I sprinkled it with salt and pepper and set it in a hot pan with a little more oil. By looking at the sides, you can see how far your fish has cooked. I usually do 10-15 seconds on each side, without disturbing the fish during the cooking. You get a much better and more even sear that way. Just make sure the pan and oil are hot before you put your fish in and only move it to turn it.)
- Plate the rice in a bowl
- Top with the ingredients that make you happy.
- Drizzle sauce over. Enjoy!!
I was really happy with what the pomegranate added to the flavors of this power bowl! If you wind up wanting to make this, really try to get that flavor in there!
If you are looking for a slightly more composed rice bowl, buddha bowl, or power bowl, you might like to check out:
You might also like Black Beans with Harissa Rice and an egg!