Mustard Free Pomegranate & Mint Brown Rice Bowl with Edamame and Carrots
This grain bowl is a genuine showstopper — jewel-bright pomegranate arils, vivid green edamame, and ribbons of grated carrot arranged over nutty brown rice, all tied together with a golden turmeric-tahini dressing that you'll want to put on everything. The dressing is where the magic really happens: tahini, fresh lemon juice, honey, olive oil, and warm spices come together into something creamy and complex without a drop of mustard or any of the condiments that can make store-bought dressings a minefield. Torn fresh mint scattered over the top lifts the whole bowl with a cool, herby brightness that plays beautifully against the earthy rice and the sweet-tart pop of pomegranate. Grating the carrots rather than slicing them means they weave into every forkful instead of sitting off to the side, and the edamame adds satisfying protein and a pleasant chew. A handful of pumpkin seeds at the end gives you a little crunch and makes the whole thing feel like something you'd order at a restaurant rather than throw together on a weeknight. It's the kind of recipe that looks like you put in serious effort but comes together with straightforward pantry staples and one good 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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