Zucchini Ginger Brown Rice Bowls

Zucchini-Ginger-Brown-Rice-bowls_ready-to-serve-Yes,-more-please!

Light and refreshing is what best describes this recipe. A one bowl meal! It’s no fuss, maximum flavor, raw zucchini with a gingery-soy sauce over a nutty sesame seasoned brown rice. This Zucchini Asian flare recipe, is so light, refreshing and savory, you are going to want to eat it more than once a day.
I know what Brown rice does not have a great reputation among the grains because it tends to be mushy and it can taste like cardboard… Well my friend, I have you covered on this one, you will love the quick easy method that I use. Cook the brown rice as you would cook pasta. Use  a large pot with plenty of water and pinch or two of sea salt. The brown rice boils loosely for about 25-30 minutes; stir often and check for an al-dente consistency. When is up to my desired doneness I strain it and the heat of the steam dries the excess water in the brown rice,  leaving you with perfectly cooked,  fluffy individual grains, with great texture cooked trough and slightly  al-dente.

Using this method, I cook larger batches of brown rice and use them later for a quick sautéed, salads, soups or in this case; this humble and refreshing Zucchini Ginger Brown Rice bowl.

As you can see there is hope for this misunderstood grain. I assure you once you try this method you will love brown rice again.

Enjoy the bountiful zucchini season and stay fresh!

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Zucchini Ginger Brown Rice Bowls

Makes 2 meal bowls

3 medium size zucchini any color is up to your preference.
1/2 cup toasted and finely chopped cashews or walnuts
2 green scallions finely chopped
1 tablespoon toasted sesame seeds (any color)
1 tablespoon of fresh grated ginger.
1 small garlic clove grated

For the dressing:

1 Tablespoon soy sauce
2 Tablespoons sesame seed oil
2 Tablespoon Rice Vinegar

For the rice:

1 cup short grain brown rice
8 cups of water
2 pinches of salt.

Season the rice with:

1 Tablespoon sesame seed oil
1 Tablespoon sesame seeds
2 Tablespoons seasoned rice vinegar.

Preparation Method:

1. Bring to a boil a large pot filled with 8 cups of water and 2 good pinches of sea salt. Once is boiling add the brown rice, bring back to a boil, and then lower the temperature for a slow simmer. Simmer for about 25-30 minutes. Stirring occasionally.
2. While your rice is cooking, shred your zucchini, ~omit the seed core on the zucchinis~ I used one of my favorite uni-taskers, I absolutely adore this julienne peeler! you can get it any cooking supply store or get it on-line. Toast your walnuts, chop the scallions, grate your ginger and garlic.

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3. In a large bowl combine the shredded zucchini and one good pinch of salt, toss well and let it stand for a few minutes. This will draw out some of the excess water out of the zucchini.Toss water from bowl and place zucchini on a clean kitchen towel and gently squeeze with your hands as much water as possible. remove from towel and with your hands fluff up the shredded zoodles. This step is very important, because avoids watering down your vinaigrette.
4. In a large bowl Combine the drain shredded zucchini, finely chopped toasted walnuts, toasted sesame seeds, green scallions, grated ginger, grated garlic.
5. Combine the soy sauce, sesame seed oil, rice vinegar. Set a side you will dress your zucchini right before serving. Please check on your rice.

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6. Check for rice doneness. I usually look for a soft but firm grain, that tastes cooked and has a god bite. Usually is around 25-30 minutes, the doneness I prefer. See the picture below.If you want to go a little further on cooking is up to your preference, give the rice another 5 minutes, re-check and taste; always taste!
7. Once your rice is cooked, with the help of a colander or a sieve, strain the rice. Allow the hot steam to dry the extra water, give it around 5-7 minutes. Once all the excess water is drained and still warm, transfer the rice into a bowl and season with the sesame oil, sesame seeds and rice vinegar toss until well combined.

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8. Once your rice is seasoned, Add the Soy sauce sesame seed oil, and rice vinegar dressing to the zucchini mixture. Toss well.

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9. Using two deep bowls, divide the rice and top it with the zucchini mixture. Sprinkle some extra sesame seeds and for spice maybe some Thai pepper, red pepper flakes, or some Sriracha-hot sauce! Enjoy!

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Fresh, light, easy lunch or dinner…

Music Pairing: Nanobots – They Might be Giants

 

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3 Responses to Zucchini Ginger Brown Rice Bowls

  1. erick August 23, 2014 at 6:28 pm #

    Excellent Mariana – made it twice. First time as is, and the second time I added English Cucumber and Carrots using the same noodle method. It’s better with just the squash as your recipe is written! I really enjoyed it as did my testers, plus the seasoned brown rice added additional bang. Funny, my pals and I aren’t much the vegetarian types, but they began nibbling and never stopped, ending their entire portion. Thank you.

    • Mariana McEnroe August 26, 2014 at 12:10 pm #

      Hi Erick great to hear from you!, I’m so glad you and your friend enjoyed! I feel you converted some people into more vegetable action that’s great! : )

  2. Tamra August 18, 2014 at 9:01 pm #

    How delicious this was. Brown rice was perfect

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