A fresh and crisp meal in one Brown rice vegetables tofu and chickpeas are topped with a spicy Thai basil dressing and toasted sesame seeds
Prep Time
48 mins
Dificult
Medium
Servings
3
Ingredients
Instructions
Combine water
brown rice
and salt in a pressure cooker. Close and secure the lid; bring to high pressure according to manufacturer's instructions. Cook for 10 minutes. Release pressure naturally according to manufacturer's instructions. Drain any remaining water and transfer rice to a large bowl.
Whisk lime juice
olive oil
sesame oil
Thai basil
and chile pepper in a small bowl to make dressing.
Toast sesame seeds in a nonstick skillet over medium-low heat
stirring occasionally
until evenly browned and fragrant
about 5 minutes. Transfer to a bowl.
Cook and stir snow peas in the same skillet until bright green
3 to 5 minutes. Remove from heat and let cool.
Arrange snow peas
chickpeas
tofu
baby corn
carrots
and green bell pepper over the brown rice. Drizzle dressing over the entire bowl; toss to mix. Sprinkle toasted sesame seeds on top. Garnish with green onions and cilantro.
Cook's Note:
I prefer cooking rice in a pressure cooker. If you want
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