Brown Rice Bowl

I was hesitant to try brown rice in the beginning. I was under the impression that it will be bland and chewy. Boy, I was in for a surprise. It was mildly chewy and nutty, and best of all, I liked it. Now it’s a regular in my house. It’s a one-pot meal, so clean up is a breeze.

I have used carrots and snow peas as I had them on hand. Other suitable candidates would be bell peppers, cabbage, broccoli, if you are not a fan of lightly cooked vegetables, blanch ‘em briefly before adding them to the skillet. Also, you can either marinade the tofu and just season with salt and pepper. The marinade that I used is lime juice, lime zest, dried herbs, salt and pepper.

You can find vegan version of worcestershire sauce (without anchovies) in many supermarkets/organic stores like Wild Oats, Whole Foods, Sprouts Farmer’s Market.

Ingredients

Brown rice – 1 cup
Snow peas – ½ cup
Carrot – ½ cup, cut into thin strips
Tofu – ½ lb, cut into bite sized pieces
Green chillies – 3, slit lengthwise
Ginger – 1 inch piece, grated
Soy sauce
Worcestershire sauce
Salt
Pepper
Cilantro
Sesame oil – 1 tbsp

Method

Cook brown rice with 1 ½ cups of water in a pressure cooker. In a skillet, on high heat, start adding ginger, snow peas, carrots, chillies and stir-fry ‘em. Give it a couple of minutes and add soy sauce, worcestershire sauce, salt and pepper. Add the cooked rice and adjust seasoning. Garnish with cilantro.

Next time I would try adding lemon grass (if I could get them, that is) as found here and peanuts.