Create something both healthy and satisfying with this recipe for a harvest bowl. Perfect comfort food.
Harvest bowl
A wonderful blend of flavours, and packed with vegetables and other healthy goodness. What's not to like?
Ingredients
- 190g (3¼oz) brown rice
- ¼ of a red cabbage
- 50g (1¾oz) Brussels sprouts
- 20g (¾oz) pumpkin seeds toasted
- 25g (1oz) kimchi
- 55g (1¾oz) sesame oil
- 1 garlic clove peeled, crushed
- 25g (1oz) ginger grated
- 1 tbsp rice vinegar
- 1 tbsp tamari
- 50g (1¾oz) kale
- 1 tsp salt
- a sprinkle of seaweed or nori flakes (optional)
Instructions
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Add the rice and 700ml (22fl oz) water to a pan with a lid and bring to the boil. If you have time to soak the raw rice overnight, this will reduce the cooking time and make the rice more digestible.
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Cook the rice for 30 minutes (20 minutes if soaked) with the lid on. Check towards the end of cooking that the rice is cooked and the water is absorbed.
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When done, put a piece of kitchen towel between the lid and the pan and allow to stand for 5 minutes.
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Meanwhile, prepare the salad.
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Finely slice the red cabbage and place into a bowl. Cut the ends of the sprouts and finely shred them. In a small bowl, mix together the miso, 2 tbsp water, 2 tbsp sesame oil, vinegar, crushed garlic and ginger to form a smooth dressing. Pour over the cabbage and massage in with your hands until well coated. Set aside.
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Strip the kale from its stems, place in a bowl and sprinkle with salt and the remaining sesame oil. Massage for up to 5 minutes until the kale looks cooked. This is a delicious way to enjoy kale! Now sprinkle over the kimchi and pumpkin seeds.
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Drizzle the tamari over the rice and, if adding seaweed, sprinkle over the top. Spoon the rice onto a plate and layer the two salads on top.