Nitrate & Nitrite 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 arranged over nutty brown rice, then finished with a golden turmeric-tahini dressing that ties every element together. The flavor is bold and layered: creamy, citrusy, faintly sweet from a touch of raw honey, and lifted by fresh mint at the very end. Every single ingredient here is whole and unprocessed, which means there are no hidden preservatives or cured-meat concerns to navigate — just real food doing exactly what it's supposed to do. Tahini, lemon juice, olive oil, and warm spices like turmeric and ginger build a dressing that feels restaurant-worthy but comes together in about two minutes with a whisk. The edamame brings satisfying plant-based protein, the carrots add a gentle crunch, and optional pumpkin seeds give you one more layer of texture if you want it. It's the kind of bowl that works equally well as a weeknight dinner or a meal-prep lunch you'll actually look forward to eating.
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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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