Hazelnut Free Pomegranate & Mint Brown Rice Bowl with Edamame and Carrots
This grain bowl is a feast for the eyes before you even take a bite — jewel-bright pomegranate arils, vivid green edamame, and ribbons of grated carrot layered over nutty brown rice make it one of those meals that genuinely looks as good as it tastes. The real star is the turmeric-tahini dressing, whisked together with lemon juice, honey, olive oil, ginger, and garlic into something silky, tangy, and warmly spiced all at once. Tahini is made from sesame seeds, so it delivers that rich, creamy depth you might expect from a nut-based sauce — completely without any tree nuts in the picture. For anyone navigating hazelnut allergies, store-bought dressings and grain bowls can be a minefield of unexpected ingredients, but every component here is straightforward and easy to verify. The torn fresh mint lifts the whole bowl with a cool, herby brightness that plays beautifully against the earthy turmeric. Optional pumpkin seeds add a satisfying crunch if you want a little extra texture on top. It's the kind of wholesome, vibrant meal that feels like a treat without requiring any compromise.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!