Low FODMAP Garlic-Dill Yogurt Brown Rice Bowl with Edamame and Carrots
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups brown rice
- 3 cups water
- ½ tsp salt
For the roasted carrots
- 1 lb carrots, peeled and cut into ½-inch coins
- 2 tbsp extra virgin olive oil
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- ¼ tsp salt
For the bowl
- 2 cups frozen shelled edamame, thawed
For the garlic-dill yogurt sauce
- 1 cup plain whole-milk yogurt
- 2 cloves garlic, finely grated
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 3 tbsp fresh dill, finely chopped
- 1 tbsp fresh lemon juice
- 1 tbsp extra virgin olive oil
- ¼ tsp salt
- ¼ tsp black pepper
For serving
- ¼ tsp red pepper flakes (optional)
- 2 tbsp fresh dill sprigs (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Combine the brown rice, water, and 1/2 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover tightly, and cook until the water is fully absorbed and the rice is tender, about 40–45 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
- 2
While the rice cooks, toss the carrot coins with 2 tbsp olive oil, cumin, turmeric, and 1/4 tsp salt on a large rimmed baking sheet until evenly coated. Spread in a single layer. Roast until the carrots are tender and caramelized at the edges, 22–25 minutes, flipping once halfway through.
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