Nutmeg 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 grated carrot all arranged over nutty brown rice that's been cooked low and slow until perfectly fluffy. The real star is the turmeric-tahini dressing, a silky, golden blend of tahini, fresh lemon juice, olive oil, honey, ginger, and garlic that pulls every component together with warmth and a little tang. Many spice blends and store-bought dressings sneak in warming spices you didn't ask for, so making this one from scratch means you control exactly what goes in — and nothing unexpected ends up in the bowl. The warm spice notes here come entirely from turmeric and ginger, which give the dressing gorgeous color and gentle heat without any of the sharp, sometimes overwhelming bite that can come from other pantry staples. Torn fresh mint scattered over the top right before serving adds a cool, herby lift that makes the whole bowl feel bright and lively rather than heavy. A handful of pumpkin seeds on top is optional but adds a satisfying crunch if you want a little extra texture. It's the kind of meal that looks like you spent hours on it but comes together with simple, honest ingredients and a little patience while the rice does its thing.
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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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