BHA & BHT Free Pomegranate & Mint Brown Rice Bowl with Edamame and Carrots
This grain bowl is a genuine feast for the eyes and the palate — jewel-bright pomegranate arils, vivid green edamame, and ribbons of grated carrot all piled over nutty brown rice and finished with a golden turmeric-tahini dressing. Every component is whole, recognizable, and completely free of synthetic preservatives, which makes it a smart choice for anyone navigating BHA and BHT concerns in their everyday eating. Store-bought dressings and packaged grains are common culprits for those additives, so making everything from scratch here — including a silky tahini dressing built from lemon juice, olive oil, raw honey, and warm spices — keeps things genuinely clean. The turmeric and ginger in the dressing don't just add gorgeous color; they bring a gentle warmth that ties the whole bowl together beautifully. Torn fresh mint lifts every bite with a cool, herby brightness that plays perfectly against the earthy rice and creamy tahini. A handful of raw pumpkin seeds on top adds a satisfying crunch if you want a little extra texture. It's the kind of nourishing, vibrant meal that feels like a treat rather than a compromise.
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups long-grain brown rice
- 3 cups water
- ½ tsp fine sea salt
For the bowl
- 2 cups frozen shelled edamame
- 2 medium carrots, peeled and coarsely grated
- ¾ cup pomegranate arils (from 1 medium pomegranate or store-bought)
- ¼ cup fresh mint leaves, roughly torn
For the dressing
- 3 tbsp tahini
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 2 tbsp extra virgin olive oil
- 1 tbsp raw honey
- 1 tsp ground turmeric
- ½ tsp ground ginger
- 1 small garlic clove, finely grated
- 3–4 tbsp water, to thin
- salt and pepper, to taste
For serving
- 2 tbsp raw pumpkin seeds (pepitas) (optional)
Instructions
- 1
Combine the brown rice, 3 cups water, and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce the heat to low, cover tightly, and cook for 40–45 minutes, until the water is fully absorbed and the rice is tender. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork.
- 2
While the rice cooks, cook the edamame in a large skillet with 1/4 cup water over medium heat for 3–4 minutes, stirring occasionally, until heated through and bright green. Drain off any remaining water and set aside.
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