Gluten Free Pomegranate & Mint Brown Rice Bowl with Edamame and Carrots
This grain bowl is a feast for the eyes before you even pick up a fork — jewel-bright pomegranate arils, vivid green edamame, and ribbons of grated carrot layered over nutty brown rice make it genuinely hard not to photograph. Every component here is naturally free of gluten, so there's no need to swap anything out or second-guess labels; it's just wholesome, whole-food cooking from start to finish. The real star is the turmeric-tahini dressing — a silky blend of tahini, fresh lemon juice, honey, ginger, and garlic that ties everything together with a warm, slightly tangy depth you'll want to drizzle on everything. Brown rice gives the bowl a satisfying chew and keeps you full in a way that lighter grains sometimes don't, while the edamame adds a solid hit of plant-based protein. Torn fresh mint lifts the whole thing at the end, cutting through the richness of the dressing with a cool, bright finish. A handful of pumpkin seeds on top adds a subtle crunch that makes each bite feel complete. It's the kind of meal that looks like it took serious effort 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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