Brown Rice Buddha Bowl Delight

Ingredients

• Rice:
• 3 cups water
• 1 cup long-grain brown rice
• ½ teaspoon salt
• 1 lime, juiced
• 2 tablespoons olive oil
• 1 tablespoon sesame oil
• 1 tablespoon dried Thai basil
• 1 teaspoon minced hot chile pepper
• Vegetables:
• 2 tablespoons sesame seeds
• ½ (8 ounce) package snow peas
• 1 cup cooked chickpeas, drained
• ½ (16 ounce) package firm tofu, cut into strips
• 16 baby corn, cut into bite-sized pieces
• 1 cup grated carrots
• 1 small green bell pepper, diced
• 2 green onions, cut on the diagonal
• 2 tablespoons chopped fresh cilantro

Step 1

Cook the brown rice with water and a pinch of salt in your pressure cooker. Once it reaches high pressure, let it cook for about 10 minutes, then allow the pressure to release naturally. When it's done, drain any leftover water and transfer the rice to a big bowl.

Step 2

Whisk together lime juice, olive oil, sesame oil, Thai basil, and a bit of chile pepper to make a fresh, zesty dressing.

Step 3

While you’re at it, toast the sesame seeds in a dry skillet over medium-low heat, stirring now and then until they’re golden and fragrant—this usually takes around 5 minutes. Set them aside once toasted.

Step 4

In the same skillet, quickly cook the snow peas until they turn a bright green, which should take about 3 to 5 minutes. Then, take them off the heat and let them cool a bit.

Step 5

Now, pile the snow peas, chickpeas, tofu, baby corn, carrots, and green bell pepper over the brown rice. Pour the dressing over everything and give it a gentle toss to combine all the flavors.

Step 6

Finish by sprinkling the toasted sesame seeds on top, and add some chopped green onions and cilantro for a fresh, vibrant touch.