MSG 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, finished with a golden turmeric-tahini dressing that ties every element together. The flavors hit a satisfying range of sweet, tangy, earthy, and fresh, and the torn mint on top makes the whole bowl feel alive. Every single ingredient here is whole and unprocessed, so you never have to second-guess a label or wonder whether a flavor packet is hiding something unwanted. The dressing is built from scratch with tahini, fresh lemon juice, olive oil, honey, and warm spices — nothing powdered, nothing pre-mixed, nothing that typically carries hidden additives. Grating the carrots coarse keeps them light and a little crunchy, which plays beautifully against the chewy rice and creamy dressing. A handful of pumpkin seeds scattered over the top adds a subtle roasted bite if you want a little extra texture. It's the kind of bowl that looks like you spent hours on it but comes together with simple, clean pantry staples.
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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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