Citric Acid Free Pomegranate & Mint Brown Rice Bowl with Edamame and Carrots
This grain bowl is a genuinely beautiful thing to put on the table — jewel-bright pomegranate arils, vivid green edamame, and ribbons of carrot all nestled over nutty brown rice that's been cooked low and slow until perfectly tender. The turmeric-tahini dressing is the real star, a golden, pourable blend of tahini, olive oil, honey, ginger, and garlic that ties every element together with warmth and depth. For anyone navigating a citric acid sensitivity, packaged dressings and bottled sauces are often a minefield of hidden additives, so making your own from scratch like this is genuinely freeing. The lemon juice here comes straight from fresh lemons — no preservatives, no mystery acids, just clean, bright flavor you can control. Torn mint leaves scattered over the top add a cool, herbal lift that keeps the whole bowl feeling fresh rather than heavy. Pumpkin seeds add a satisfying crunch if you want a little extra texture. It's the kind of wholesome, colorful meal that looks impressive 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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