Coconut-Turmeric Rice Bowl with Edamame
This vibrant and nutritious Coconut Turmeric Rice Bowl is a harmonious fusion of Asian and Indian flavors, featuring a fragrant blend of turmeric, ginger, and coconut milk infused into a flavorful brown rice, accompanied by a colorful medley of broccoli, carrots, bell peppers, and edamame, all topped with a sprinkle of fresh cilantro. This wholesome and plant-based bowl is a symphony of textures and tastes, offering a delightful and nourishing culinary experience that will leave you feeling satisfied and revitalized.
Equipment
- 1 Instant pot
- 1 dutch oven or large pot
- 1 large mixing bowl
Ingredients
- 2 crowns broccoli, cut to bite size pieces
- 2 carrots, sliced into ΒΌ" thick rounds
- 2 red bell peppers, small dice
- 1 red onion, small dice
- 1 bunch cilantro
- 1 can coconut milk, we use low-fat
- 2 cups frozen edamame, shelled
- 3 cloves garlic, peeled and minced
- 1 inch ginger root peeled and minced, or grated
- 2 cup brown rice, or any other rice
- 1 teaspoon maple syrup
- 2 tablespoons soy sauce
- 1 teaspoon turmeric
- 2 tablespoons olive oil
- salt and pepper, to taste
Instructions
- Rinse rice until water runs clear and cook according to package, we prefer using the instant pot.2 cup brown rice,
- Wash, dry, and prep the veggies.2 crowns broccoli,, 2 carrots,, 2 red bell peppers,
- Place frozen edamame in a strainer and run under hot water until thawed.2 cups frozen edamame,
- Heat dutch oven over medium heat, once hot, add half of the oil.2 tablespoons olive oil
- Working in batches as to not overcrowd the pot, cook veggies until tender-crisp, about 3-4 minutes per batch. Season with salt and pepper as you go. Once cooked, remove from pot and keep in a mixing bowl until later.
- Add the other half of the oil to the pot, add onion, cook until slightly translucent, 5-6 minutes, add garlic and ginger. Cook until fragrant, 1-2 minutes.1 red onion,, 3 cloves garlic,, 1 inch ginger root
- Add coconut milk, soy sauce, maple syrup, and turmeric to the pot. Stir to combine and bring to a simmer.1 can coconut milk,, 1 teaspoon maple syrup, 2 tablespoons soy sauce, 1 teaspoon turmeric, salt and pepper,
- Once simmering, add edamame, cooked rice, and veggies to the pot. Let everything simmer for a few minutes.
- Turn off heat, add half the cilantro and stir to combine.1 bunch cilantro
- To serve, ladle into bowls, top with more cilantro and enjoy!
Notes
Using an instant pot (6qt version is perfect) for the rice speeds up the cooking time and guarantees a wonderfully cooked rice, we cook brown for 22 minutes on high pressure, and natural release for 10 minutes.