Looking for a way to brighten up some leftover rice and veggies? Then this recipe from Hyatt is for you. The Lemon-Ginger soy dressing packs a punch and will have you actually looking forward to eating leftovers. This dish can also be made ahead of time for lunches or dinners throughout the week. Just prepare the separate ingredients ahead of time so that all you have to do in the morning is mix them together.
Brown Rice Veggie Bowl With Lemon-Ginger Soy Dressing
Serving: 1
Ingredients:
For the bowl:
- 1 cup brown rice, cooked
- 1 cup baby spinach leaves
- 1 tablespoon lemon-ginger soy dressing (see below)
- ½ cup broccoli flowerets, blanched
- ½ cup baby carrots roasted and cut in ½” bias cut
For the lemon-ginger soy dressing:
Serving: 10
- 2 tablespoon fresh lemon juice
- 1 tablespoon soy sauce, low sodium
- ¼ teaspoon fresh garlic, chopped
- ½ tsp honey
- ½ cup extra virgin olive oil
- ½ teaspoon fresh ginger minced
Place all the ingredients in a blender and blend until smooth. Cover and chill.
For the brown rice:
Serving: 3
- 1 cup brown rice
- 2 ½ cup water
Directions:
To cook the brown rice:
In a saucepan place the rice and the water. Bring it to a boil. Reduce heat to low and simmer, covered, until tender and most of the liquid has been absorbed, 40-50 minutes. Let stand five minutes, then fluff with a fork. Let it cool down and reserve in the refrigerator.
For the bowl:
Place the brown rice in a small bowl and toss it with the spinach leaves. Fold in ¾ of the dressing and toss to fully coat. Place in small serving bowl. Arrange the broccoli and carrots on top and drizzle with the rest of the dressing.
