Tuesday, July 26, 2011

Brown Rice Jumble Bowls

This is an easy, super yummy, weeknight dinner idea.  Everyone in the family enjoyed customizing their own bowl- I set out the rice and bowls of toppings, and let the kids just go to town.  Ernie didn't mix anything at all, just had little piles of everything she loved (rice, parmesan, chicken, and cucumbers) and Mimi just chose rice and shredded cheddar cheese- I didn't list the cheddar below because it doesn't quite fit with the flavor profile, but I knew Mimi would eat it!

  This has unlimited variations, but this is what I used.  You could substitute other grains- quinoa or wheat berries would be amazing, or even pasta!  If the toppings you use are chewy or unwieldy, chop them small- I chose to cut my mushrooms and chicken rather finely, but left the cucumbers and tomatoes big enough to grab with a fork.  An asian-inspired bowl would be delicious, with steamed edamame and a ginger-sesame dressing.

Remember when you cook brown rice that it takes much longer than white rice.  I cooked two cups of brown rice with three cups of water in my rice cooker on the "brown rice" setting, and it took about an hour.  I love the flavor and chewiness of brown rice, but often forget to leave myself time to cook it!

Cooked brown rice
Chopped tomatoes
Chopped cucumber
Finely chopped cooked chicken
Finely chopped white mushrooms
Minced chives
Grated Parmesan cheese
Balsamic vinaigrette