You will be able to pull together a rice bowl from components that you have in the house because all you need is rice (brown or white, depending on your mood), a sauce, some vegetables, and maybe some protein to have a delicious, nutritious lunch. You can get creative with rice bowls, but here are some sensational rice bowl recipes to make your lunch sing. Try our: roast vegetable Buddha bowl with turmeric cauliflower rice; brown rice falafel bowl; salmon & green rice bowl; or teriyaki chicken rice bowl.
Teriyaki Chicken Rice Bowl
Recipe / Naomi Sherman
This intensely flavoured rice bowl uses black rice which is rich in antioxidants, full of textures and colours and can be enjoyed either warm or cold, making it the perfect lunch.
Serves: 4
Teriyaki Chicken
8 skinless, boneless chicken thighs
1⁄3 cup soy sauce
¼ cup brown sugar
1 tsp olive oil
1 tsp Chinese black vinegar (or malt vinegar)
3 tsp minced garlic
½ tsp chilli flakes
500g cooked black rice
1 tbsp soy sauce
1 tsp sesame oil
1 cup shiso leaves or Thai basil (can be replaced with rocket)
1 cup mixed greens
2 spring onions, ribboned
120g kimchi
2 boiled eggs
1. Place the chicken thighs into a large zip-lock bag or sealed container and add all of the teriyaki marinade ingredients.
2. Mix well and marinate overnight.
3. Cook for 12-15 mins on a clean and hot barbecue.
4. Sit aside to cool.
5. Heat the black rice according to package instructions and then toss with the soy sauce and sesame oil until lightly coated.
6. Portion out into
4 bowls or containers.
7. Add a handful of the fresh greens to each bowl, along with the spring onion, 30g of kimchi and half a boiled egg.
هذه القصة مأخوذة من طبعة Issue #47 من Eat Well.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
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هذه القصة مأخوذة من طبعة Issue #47 من Eat Well.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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Sweet TRAYBAKES
Whether you want to feed a group of people or make a batch of treats for the week, traybaking is a no-fuss way to cook up something sweet and easy that will please everyone. Your family and friends will love you when you offer them some of our: cinnamon scrolls; fruity chocolate; espresso brownies; lemon & coconut slice; or ginger cake with brown butter frosting.
ROLL UP
When you roll food, whether in Lebanese bread, a thin pancake or whatever you choose, you can create a parcel of nutrition that is perfectly suited to your own tastes and needs. Here are some roll-up recipes that will suit every occasion including: mango, snow pea, & sprout rice paper rolls; oat crepes with coconut yoghurt & mixed berries; or beef meatball & tzatziki flatbreads.
RICE BOWL Lunches
If you are working from home, or even enjoying your weekend, and lunchtime rolls around but you have no plans for lunch, then a rice bowl is an ideal saviour.
PLANT-BASED PIES
Pies are a piece of gastronomic brilliance: a filling with a case and lid you can eat is food genius. The first pies date back to Egyptian times and there is a recipe for chicken pie that was carved into stone more than 4000 years ago. For millennia, however, the pie casing was mostly used to cook the filling, but for around 500 years or more we have been eating the pie crust too.
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5 PANTRY SAVIOURS
Whether you're cooking a simple breakfast or something more exotic, here are five pantry food staples you should have on hand to cook plenty of delicious meals in the comfort of your own home.
Cucumber (Cucumis sativus)
Cucumbers are delicious fresh but they also offer plenty more options in the kitchen.
Our Chefs
Meet the chefs who bring this issue's recipes to you: Lisa Guy, Georgia Harding, Lee Holmes, Sammy Jones, Raquel Neofit, Naomi Sherman and Ames Starr.
