Forbidden Rice Bowl
Recipe excerpted from Fast and Easy Five-Ingredient Recipes: A Cookbook for Busy People by Philia Kelnhofer.Black rice—also known as forbidden rice—is deep purple (it looks black, hence the name) but otherwise is similar to Thai jasmine rice or brown rice. It is slightly nutty in taste and goes perfectly with crispy bacon, kale, and Parmesan cheese. Give me a rice bowl for dinner any night and I’m a happy girl. As a matter of fact, I’m not the only one in my house that loves these rice bowls. After coming home from a business trip, my husband said he had missed my rice bowl creations for dinner. Thirty minutes later, I had remedied that. These bowls are super easy to prepare and are great for a quick weeknight meal.Click here to purchase your own copy of the book.
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4.5
Tricolor Pulao
Pulao is a traditional Indian rice dish served on both regular and special occasions. If preparing it for a national holiday (like Indian Independence Day on August 15), this orange, white, and green version will make a big splash and absolutely wow your guests.This recipe comes courtesy of EzyShine.com.
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4.5
spicy rice bowl
This Valentine’s Day, don’t let anything ruin your night with your loved one! Instead of indulging in unhealthy, high-calorie foods with little to no nutritional value, why not “swap it” for the wholesome goodness of The Real Co foods? The Real Co. is USDA Organic certified, non-GMO, gluten-free, vegan & Single Origin certified! They are the absolute best products that you could possibly use in all of your dishes!
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4
Evan Sung
Once you secure sushi- grade tuna, this meal in a bowl takes almost no effort to make. I upgrade the typical tekka don — sliced raw tuna, often briefly marinated in soy sauce— by merging it with the Hawaiian dish tuna poke (pronounced PO- kay), which I fell for while opening my restaurant in Waikiki. The cubes of luscious crimson fish dressed with a little salt, sugar, and spice taste great over wonderfully plain white rice or less traditional but no less delicious sushi rice.Recipe excerpted with permission from Mastering the Art of Japanese Home Cooking by Masaharu Morimoto. Click here to purchase your own copy.
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3.75