Body Temple Rice Bowl
From jo_jo_ba 15 years agoIngredients
- 1/2 cup water shopping list
- 1/2 tbsp cornstarch shopping list
- 1/2 cup water shopping list
- 6 baby bok choy, halved (or 1 large head, chopped) shopping list
- 2 1/2 tbsp tamari shopping list
- 4 1/4 oz (about 1 1/2 cups) bean sprouts, cut in half crosswise shopping list
- 1 large tomato, chopped shopping list
- 3 cups hot, cooked brown basmati rice shopping list
- 2 tsp Italian herb blend shopping list
- 1 1/2 cups hummus (I used standard for the NI, but I like the "Skinny Dips" brand that I find in Loblaws) shopping list
- 2 tbsp chia (Salba) seeds shopping list
- 1/2 medium red onion, diced shopping list
How to make it
- In a small bowl, whisk together remaining water and cornstarch. Microwave on HI for 30-40 seconds, until thick and clear. Mix in 1 tbsp of the tamari. Set aside.
- In a lidded wok, heat water.
- Add bok choy, cover and steam 2 minutes.
- Uncover the wok, and add remaining tamari, bean sprouts and tomatoes.
- Saute for 2-3 minutes, or until tomatoes are soft.
- Divide the rice between 4 bowls, making an indent in the centre of wach pile.
- Drizzle each bowl with the tamari mixture and sprinkle with herb blend.
- Put equal amounts of hummus in the indents of rice.
- Top bowls with the bok choy mixture, sprinkle with chia seeds and diced onion.
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The Rating
Reviewed by 2 people-
Lovely! Tasty and healthy too.
Susansitbynellie in Glasgow loved it -
omg !!!!!i love this recipe thank you cant wait to try it ..........sherry
minitindel in THE HEART OF THE WINE COUNTRY loved it
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