Chestnut Free Pomegranate & Mint Brown Rice Bowl with Edamame and Carrots
This grain bowl is a genuinely beautiful thing to put on the table — warm brown rice piled with bright pomegranate arils, tender edamame, and ribbons of grated carrot, all pulled together by a golden turmeric-tahini dressing that you'll want to drizzle on everything. The dressing alone is worth making: tahini, lemon juice, olive oil, honey, turmeric, and ginger whisked into something silky and deeply savory with just a hint of warmth. Fresh mint scattered over the top lifts the whole bowl and keeps it feeling light even though the brown rice and edamame make it genuinely filling. Every single ingredient here is naturally free from tree nuts of any kind, so there's no need to scrutinize labels or worry about hidden additions — just straightforward, wholesome cooking. Pomegranate arils add little bursts of tartness that play off the earthy rice in the best possible way, and a handful of pumpkin seeds on top gives you a satisfying crunch if you want it. This is the kind of recipe that looks impressive enough for guests but comes together with nothing more than a saucepan, a skillet, and a whisk.
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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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